Begin by placing the fresh salmon in the freezer for about 15 minutes; this will firm it up for easier slicing.

Once slightly frozen, remove the salmon and pat it dry with a paper towel. Carefully cut it into ¼-inch cubes using a sharp knife.

In a medium mixing bowl, combine the diced salmon with olive oil, red onion, capers, Dijon mustard, lemon zest, lemon juice, and jalapeño.

Use a spatula to gently toss all the ingredients together until well-coordinated.

Allow the salmon tartare to sit for 5-10 minutes at room temperature.

For an elegant presentation, use a round mold to shape the tartare into a 3-inch round on a plate.

Serve alongside crostini or over salad greens for a delightful twist.