Optional: Quick freeze the salmon before slicing for easier cutting.

Cut the salmon into ¼-inch thick planks, then cut each plank into ¼”-thick strips, and finally into ¼-inch dice. Place in a bowl.

Add olive oil, red onion, capers, Dijon mustard, lemon zest, lemon juice, jalapeño, and chives to the bowl. Toss well and let sit for 5-10 minutes before serving.

Serve the salmon tartare in a bowl or mold for presentation.