Great poke is unmistakable, and a salmon poke bowl is heavenly. It leaves you feeling fueled up without feeling overstuffed. With chopsticks in hand, delight in the different textures you get to explore as you make your way through the bowl, highlighted by the fresh taste of the sea. The only guilt you feel is that you will want to eat more than your share.
The freshness of the fish and the veggies is essential, and as with many Salt Pepper Skillet recipes, this protein-packed, nutritious bowl is much better made at home than from takeout, because you control the quality of the ingredients.
Poke (pronounced poh-kay) is a traditional Hawaiian dish featuring cubed raw fish, typically ahi tuna, marinated in a savory sauce and served over rice. It’s a delicious and healthy combination that gained popularity on the mainland in recent years.
Check out the classic ahi poke recipe for another option this super fresh salmon variation. And if you love poke, you will love the texture of cold smoked salmon.
Why You’ll Love Salmon Poke
- Melt-in-your-mouth Texture: The raw salmon boasts a luxuriously tender texture.
- Flavorful, Not Fishy: Salmon’s naturally mild flavor shines in the poke marinade, creating a delightful balance.
- Simple & Customizable: Just a handful of pantry ingredients are needed for the base, and endless possibilities await for toppings.
- Packed with Nutrition: Salmon is a great source of protein and healthy fats, making this a balanced and satisfying meal.
- Perfect for Parties: Transform it into a poke bar! Cook a batch of rice, prepare various toppings, and let everyone create their own personalized bowls.
Ingredients You’ll Need
- Salmon: Use high-quality, sushi-grade salmon (frozen to ensure safety) with skin, pin bones, and bloodline removed.
- Savory Marinade: Tamari (or soy sauce) for a salty base, rice vinegar for a touch of sweetness, and toasted sesame oil for a nutty depth.
- Crunchy & Refreshing Flavors: Sweet onion (like Maui onions) for a mild bite, green onions (both light and dark parts) for color and flavor, and toasted sesame seeds for a final flourish. (Optional: crushed red pepper flakes for a kick!)
Jump to the recipe card for specific quantities.
Topping Ideas
- Steamed sushi rice or brown rice as a base.
- Avocado – Gives a wonderful creamy richness.
- Cucumber – The fresh crunch. Or make a cucumber salad for the side salad.
- Edamame beans (steamed and shelled) – Extra protein and brightness.
- Macadamia nuts – Toasted and chopped to add a nutty crunch to the texture.
- Fried shallots – Crispy and sweet.
- Dried seaweed – Salty umami and depth.
- Spicy mayo – Combine sriracha sauce with mayo. Add a drizzle on top for a delicious creamy, spicy kick to the poke.
How to Make Salmon Poke
A few simple steps for your salmon poke perfection.
- Prep the Salmon: Remove the skin, pin bones (if present), and bloodline from the salmon filet. Use a sharp knife to cut the salmon into ½-inch to ¾-inch cubes.
- Make the Marinade: Simply whisk together the tamari, rice vinegar, toasted sesame oil, and other desired seasonings in a bowl.
- Marinate the Salmon: Toss the cubed salmon with the marinade, ensuring all surfaces are coated. Let it rest in the refrigerator covered for at least 30 minutes, or longer for deeper flavor.
- Assemble Your Poke Bowl: Prepare your favorite toppings and steamed rice. Layer the chilled salmon over the rice, followed by your toppings of choice and enjoy!
Tips for Eating Raw Salmon
Salmon is a delicious fish and can definitely be enjoyed raw, but food safety is super important. Here’s what you need to know:
- Raw Salmon for Raw Consumption: Look for “sushi-grade” or “sashimi-grade” salmon. While this isn’t a regulated term, it generally indicates the fish has been frozen at a specific very cold temperature for a set time to kill parasites, making it safe for raw consumption.
- Freshness Matters: Always choose high-quality, very fresh salmon for the best flavor and texture.
- Go wild! Whenever possible, opt for sustainable wild-caught salmon and avoid farmd salmon.
Storage Instructions
Depending on the freshness of your fish, leftover salmon poke can be enjoyed for up to 2 days when stored properly in a sealed container in the coldest part of your refrigerator. I don’t recommend freezing the poke.
More Delicious Recipes to Try
Browse all the salmon recipes
Salmon Poke Bowls
Ingredients
- 1 lb sushi grade salmon, skin removed
- ¼ cup tamari or soy sauce
- 1 tsp rice vinegar
- 2 tsp sesame oil
- â…“ cup diced sweet Maui onion
- â…“ cup thinly sliced green onions
- 1 tsp toasted sesame seeds, plus more for serving
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Prep the Salmon: Using a very sharp knife, slice the filet into 1/2" cubes.
- Make the Marinade: Whisk together tamari, rice vinegar, sesame oil, sweet onion, green onions, sesame seeds, and red pepper flakes (optional) in a medium bowl.
- Marinate the Salmon: Add cubed salmon and toss gently to coat. Cover and refrigerate for 30 minutes and up to 2 hours.
- Serve over room temp sushi rice and garnish with a sprinkle of toasted sesame seeds, green onions and any other toppings to make it a poke bowl. Enjoy with chopsticks!
DELICIOUS…ADDED FURIKAKE…YUMMY GOOD!
I could eat this every day! It is so simple, so satisfying. Love making a big batch now that it’s salmon season and making rice bowls and having it on salad. So good!