Although we may first think of the Japanese dish sashimi when presented with a plate of uncooked fish, modern French cooking is also resplendent with dishes where the fish has not been exposed to heat prior to serving. Salt, sometimes in association with smoke, usually in combination with drying, has been used for centuries to preserve fish, but usually the end product was still exposed to heat. It is only in the last fifty years or so that uncooked fish has really been part of the French restaurant experience.

A selection of 20 examples of uncooked salmon — saumon non cuit — is presented below. The recipes are divided loosely into four groups. The dishes listed as tartares are all dishes where chopped salmon is exposed to acid for a short period of time before serving. Those listed under marinade liquide are dishes where chunks or slices of salmon are marinated in seasoned oil, sometimes for as long as two days, before serving. In the dishes listed under marinade sèche, salmon filets are coated with seasoned salt and left to cure for one-half to two days. Finally, the last list, fumé, are all dishes that contain smoked salmon as a major ingredient. None of the recipes in the article contain salmon that has been exposed to heat, therefore the title saumon non cuit — uncooked salmon.