Want to learn to fillet a whole salmon & transform it into a delicious tartare?

Chef Andrew Zimmern can show you how!

At this year’s National Restaurant Association Show, he expertly filleted our salmon & then foraged the kitchen to prepare a tartare on the fly. It would have been perfect with crackers or toasted bread rounds had we been able to find them, but on this busy day, salad forks and spoons did the job.

Andrew Zimmern fillets Verlasso Salmon

To watch him fillet the whole fish, check out our Instagram TV Channel & then whip up the recipe below!

Save the Verlasso Salmon Head for Soup & Stocks

(Yields roughly 1 cup)


  • 10 ounces Verlasso Salmon fillet trim

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons peeled and minced yellow onion

  • 2 thinly sliced green onions, cleaned with the tops removed

  • 1 1-inch “thumb” of minced ginger

  • 2 tablespoons Bluegrass Soy Sauce, by Bourbon Barrel Foods

  • Lemon juice to taste

  • Salt & pepper to taste

Bluegrass Soy Sauce for the Salmon Tartare


Chop the fish by moving your chef’s knife over the entire amount of trim. Turn the pile and chop over it again. Finish by moving your knife through the fish one last time. It should be the consistency of a rough chop.

Place the fish into a medium mixing bowl. Add the ground pepper, yellow onion, green onion, ginger and soy sauce. With a spoon, gently stir to incorporate all of the ingredients. (And there’s no reason to limit your imagination to the ingredients here – add sesame oil, minced tomato, radish, frisée, crispy shallots, or whatever you’re craving to your tartare!)

Season and serve.

Andrew seasons the Salmon Tartare

How do you personalize your salmon tartare? Share your favorite ingredients with us on Twitter!