Salmon Poke

Come experience the taste of Hawaii with my homemade Salmon Poke recipe, featuring fresh sashimi-grade salmon and a flavorful homemade poke seasoning! With just a few simple ingredients, you can create a nutritious and delicious snack that’s perfect for any occasion. Dive into the world of homemade poke and elevate your snack game today!

Homemade salmon poke recipe served in a bowl topped with seaweed and fresh chopped green onions being picked up with a pair of chopsticks.

Why I Love This Recipe

What excites me about this recipe is my unique twist on a Hawaiian inspired salmon poke recipe! I’ve adjusted the ingredients to complement the rich flavor of the salmon, resulting in a protein-packed delight that’s both easy to prepare and incredibly satisfying just like my Smoked Salmon Carpaccio and Tako Su dishes!

With just a simple mix of fresh ingredients and a short marinating time, you’ll be indulging in a mouthwatering dish reminiscent of the finest seafood snacks like my Hawaiian Style Ahi Poke and Shrimp Ceviche! Dive into the sublime taste of smokey, nutty salmon flavors, perfect for anyone eager to whip up a fail-proof recipe with real ingredients right in their kitchen!



  • Salmon – fresh Sashimi Grade Salmon.
  • Seaweed Mix – Dried Seaweed Mix found at Asian grocery stores.
  • Garlic – freshly grated garlic.
  • Ginger – freshly grated ginger.
  • Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.  
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
  • Toasted Sesame Seeds – optional garnish.
  • Coarse Sea SaltCoarse Sea Salt only. Using regular table salt will be too salty.
  • Togarashi (red pepper)Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
  • Green Onion – finely chopped green onion scallions.

Additional Add Ins

Feel free to add additional toppings like Edamame, Avocado Slices, Sliced Carrots, and Cucumbers to your salmon poke bowl according to your preference.

🍣 Salmon Ingredient Note

You can choose from Atlantic Salmon, Chinook Salmon, Chum Salmon, or Coho Salmon for this recipe. Ensure to use sashimi-grade salmon available at Asian or Japanese grocery stores.

🌿 Seaweed Ingredient Note

It’s best to use a seaweed pack that contains Wakame, Agar, Suginori (known as ogo in Hawaiian), Tsuomata, and Mafunori. However, packs with just Wakame and Agar will also work.

Sashimi grade salmon prepared on a wooden plank.


Step 1 Rehydrate seaweed in water, then squeeze out excess water.

Seaweed being rehydrated.

💧 Re-Hydrating Pro Tip

For Quicker Re-Hydration, opt for Warm Water during the re-hydrating process.

Step 2 Pat salmon dry and cut into bite-sized pieces and combine with grated garlic, grated ginger, toasted sesame oil, soy sauce, toasted sesame seeds, coarse sea salt, and red pepper in a mixing bowl.

Salmon poke sauce.

🍣 Salmon Pro Tip

Make sure to Pat the salmon Dry with paper towels before cutting and mixing to prevent excess moisture and maintain the integrity of the flavors.

Step 3 Gently mix in salmon and rehydrated seaweed and cover with plastic wrap and refrigerate for at least 10 minutes.

Salmon poke wrapped in plastic wrap.

💡 Marinating Pro Tip

For the best flavor, marinate the poke in the fridge for at least 1 Hour before serving.

Step 4 Prior to serving, garnish with chopped green onions and other topping of choice.

Salmon poke in a bowl.

Recipe Variations

Elevate your meal with a Salmon Poke Bowl by simply layering sushi rice, white rice, or your preferred rice in a bowl and topping it with the salmon poke from this recipe.

Pairing Recommendations

Elevate your meal by serving it alongside dishes an Asian Cabbage Salad or a Japanese Cabbage Salad for a refreshing crunch. Pair it with a comforting Tofu Miso Soup for a savory kick. Don’t forget to include a side of rice of your choice to complete the meal.

Homemade salmon poke recipe served in a bowl topped with seaweed and fresh chopped green onions, close up shot.

Frequently Asked Questions

How to thaw sashimi-grade salmon?

When thawing frozen salmon, it's ideal to do so in the refrigerator overnight. In a pinch, you can submerge it in a ziplock bag under cold water for 10-15 minutes, but be sure to use it immediately after thawing. Keep in mind that sushi-grade salmon should not be refrozen in a home freezer, so only defrost what you plan to use.

How long should I marinate the salmon poke?

For optimal flavor, marinate the poke in the fridge for at least one hour before serving.

Can I make this recipe ahead of time for a party or gathering?

Yes, you can prepare the salmon poke ahead of time and store it in the fridge until ready to serve. Just be sure to cover it tightly to prevent any flavors from mingling with other foods.


Homemade salmon poke recipe served in a bowl with a pair of chopsticks, top down shot.

Storage Tips

To store leftovers, place it in an airtight container and refrigerate. While it’s best enjoyed fresh, it will keep well for 2 to 3 days.

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Watch How To Make It

Homemade salmon poke recipe served in a bowl topped with seaweed and fresh chopped green onions, close up shot.

Salmon Poke

This salmon poke recipe offers a delightful taste of Hawaii with fresh sashimi-grade salmon seasoned in a flavorful Hawaiian-inspired poke base. Easy to make and protein-packed, it's perfect for a healthy seafood snack or side dish.
4.62 from 13 votes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian American, Hawaiian
Keyword: salmon poke, salmon poke recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 402kcal


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


  • Gather all the ingredients.
    Ingredients for salmon poke.
  • Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 2-5 minutes.
    Seaweed being rehydrated.
  • 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.
    Chopped salmon.
  • Grate ginger and garlic with a grater.
    Grated garlic.
  • In a mixing bowl, combine Toasted Sesame Oil, grated garlic, grated ginger, Soy Sauce, Toasted Sesame Seed, Coarse Sea Salt, Togarashi and mix well.
    Salmon poke sauce.
  • Add salmon into the mixing bowl and gently combine.
    Salmon in poke sauce.
  • After re-hydrating the Seaweed Mix, squeeze out excess water, then gently combine it with the salmon poke mix. Press a sheet of saran/food wrap onto the mixture and refrigerate for 10 minutes to meld the flavors.
    Salmon poke wrapped in plastic wrap.
  • After 10 minutes, gently mix in chopped green onions, transfer to a serving bowl and enjoy chilled!
    Salmon poke in a bowl.


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
*Values Based Per Serving
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