Salmon Poke LowCarbingAsian Cover

Salmon Poke

Salmon lovers will not be able to get enough of this delicious salmon poke!  It’s a little twist on the traditional ahi tuna poke and well worth the try!

Salmon Poke LowCarbingAsian Pin 1

With summer amongst us, we have been on a poke kick lately trying and testing new variations of this popular dish.  That’s how we came up with this heavenly salmon poke dish.

Poke, a native Hawaiian cuisine,  first began when fishermen would use leftover cuts of fish, seasoned with Hawaiian salt, and either served as an appetizer or as a main dish.

Throughout the years, poke became increasingly popular and is now served in restaurants across the world.

Salmon Poke LowCarbingAsian Pic 1

For salmon fans, this dish is a salmon lover’s dream.  The buttery oily salmon combined with all the seasonings of soy sauce, garlic, ginger, chili pepper and toasted sesame seed oil turn the salmon into a fine, delectable appetizer or main dish!  And it’s all so easy to prepare too!

To make this into a meal, top the salmon on a bed of greens or cauliflower rice.  For an appetizer, you can eat it just as it is.  Either way, this flavorful dish will leave you wanting more!

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Best of all, poke is a low-carb/keto treat that is simple and easy to make!

For this recipe, the special ingredients you would need to pick up are Seaweed Mix, Sesame Oil, Soy Sauce, Toasted Sesame Seed, Coarse Sea Salt, Togarashi and sushi/sashimi grade salmon.  You can pick up most of these on Amazon or a local Asian supermarket.

Now, let’s get started!

Prepping Time 5M

Marination Time 10M

Total Time 15M

Net Carb/Serv ~2g

Servings 2

Ingredients

Directions

1) Gather all the ingredients.

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2) Place dried Seaweed Mix into a bowl with water.   Re-hydration should take around 2-5 minutes.

Keto Seaweed Salad - Hiyashi Wakame Recipe (15)

3) Pat dry salmon very well with a paper towel, chop into 1/2″ x 1/2″ cubes and set aside.  Note – make sure the salmon is very dry, otherwise it’ll dilute the flavors.

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4) Grate ginger with a grater and set aside.  You’ll need 1/4 tsp ground ginger.

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5) Grate garlic with a grater and set aside.

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6) In a mixing bowl, combine Sesame Oil, grated garlic, grated ginger, Soy Sauce, Toasted Sesame Seed, Coarse Sea Salt, Togarashi and mix well.

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7) Add salmon into the mixing bowl and gently combine.

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8) After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, add gently combine with salmon poke mix.

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9) Gently press a sheet of saran/food wrap down onto the poke mix and refrigerate for 10 minutes to meld the flavors together.

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10) Finely chop green onions and set aside.

11) After 10 minutes, gently mix in chopped green onions, transfer to a serving bowl and enjoy chilled!  Note – we prefer eating fresh because we think it tastes better, but it’ll hold in fridge for a couple of days.

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Hope you enjoy your low-carb/keto Salmon Poke!!

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Salmon Poke LowCarbingAsian Pin 2

Salmon Poke LowCarbingAsian Cover

Salmon Poke

Salmon lovers will not be able to get enough of this delicious salmon poke! It’s a little twist on the traditional ahi tuna poke and well worth the try! Hint, it has garlic! It's super easy to make and perfect a little appetizer or seafood snack!
5 from 4 votes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian American, Asian Fusion, Hawaiian
Keyword: keto fish, keto sushi salad, low carb fish, salmon salad, salmon tartare, sesame oil salmon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 402kcal

Ingredients

  • 1 lb Sashimi Grade Salmon
  • 2 tbsp Seaweed Mix
  • 2 Cloves Garlic
  • 1/4 Inch Ginger 1/4 tsp Ground Ginger
  • 1 tbsp Sesame Oil
  • 2 tsp Soy Sauce
  • 1 tsp Toasted Sesame Seed
  • 1/4 tsp Coarse Sea Salt MUST be coarse otherwise willbe too salty
  • 1/2 tsp Togarashi can replace with ground red pepper
  • 1/2 Stalk Green Onions

Instructions

  • Gather all the ingredients.
  • Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 2-5 minutes.
  • Pat dry salmon very well with a paper towel, chop into 1/2" x 1/2" cubes and set aside. Note - make sure the salmon is very dry, otherwise it'll dilute the flavors.
  • Grate ginger with a grater and set aside. You'll need 1/4 tsp ground ginger.
  • Grate garlic with a grater and set aside.
  • In a mixing bowl, combine Sesame Oil, grated garlic, grated ginger, Soy Sauce, Toasted Sesame Seed, Coarse Sea Salt, Togarashi and mix well.
  • Add salmon into the mixing bowl and gently combine.
  • After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, add gently combine with salmon poke mix.
  • Gently press a sheet of saran/food wrap down onto the poke mix and refrigerate for 10 minutes to meld the flavors together.
  • Finely chop green onions and set aside.
  • After 10 minutes, gently mix in chopped green onions, transfer to a serving bowl and enjoy chilled!

Video

Nutrition

Calories: 402kcal | Carbohydrates: 2g | Protein: 46g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 456mg | Potassium: 1111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg

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