Place salmon on a plate; freeze until well chilled, about 20 minutes. Thinly slice salmon lengthwise into 1/8″-wide sheets. Cut each sheet into 1/8″-long strips. Cut strips crosswise into 1/8″ cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.