Optional: Quick freeze the salmon for about 15 minutes if needed for easier slicing.

Pat the salmon dry with a paper towel. Slice the filet into ¼-inch thick planks, then into ¼-inch thick strips, and finally into ¼-inch dice. Place the diced salmon in a bowl.

Add olive oil, finely diced red onion, chopped capers, Dijon mustard, lemon zest, fresh lemon juice, diced jalapeño, and thinly sliced chives to the bowl. Toss well.

Allow to sit for about 5-10 minutes before serving. Taste and adjust seasoning as needed.

Serve the salmon tartare in a bowl or assemble it in a 3-inch round mold. Refrigerate until needed, then carefully lift and remove the mold. Serve with baguette, crackers, chips, or crudité, or over a bed of salad greens.