Salmon lovers will not be able to get enough of this delicious salmon poke recipe! It’s a little twist on the traditional ahi tuna poke and well worth the try! 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!
What is Salmon Poke?
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!
This salmon poke combines seaweed and seasonings to make a healthy, dish!
Turn it into a salmon poke bowl with cooked short-grain white rice, sushi rice, or a healthier low carb cauliflower rice option. Then top with edamame, sliced cucumbers, carrots, avocados and a drizzle of spicy mayo.
For the ultimate healthy option, top salmon poke on a bed of greens.
What ingredients do I need to and how do you make salmon poke?
- Salmon (sushi grade)
- Dried Seaweed mix
- Garlic Cloves
- Sesame oil
- Soy sauce (you can use tamari for gluten-free)
- Toasted Sesame Seed
- Sea Salt
- Togarashi (red pepper)
- Green onions
To make salmon poke, cut salmon into cubes and place in a medium bowl. Add seaweed and seasonings and mix until well combined. Top with chopped green onions and enjoy!
Salmon poke can be refrigerated for up to 2-3 days before serving.
Is salmon safe to consume raw?
As long as the salmon purchased is sushi-grade salmon and has been handled with care, it’s considered safe to consume raw.
How long does salmon poke last?
Salmon poke is best consumed shortly after made however it will keep in the refrigerator for 2-3 days.
What kind of salmon should I use to make salmon poke?
Fresh or frozen sashimi grade salmon which can be found in many Asian grocery stores. For the healthiest choice, use wild caught sashimi grade salmon.
What’s the difference between ahi tuna poke and salmon poke?
The only difference between tuna poke and salmon poke is the type of fish used. The seasonings used are basically the same.
What is the nutrition information for this salmon poke recipe?
- 402 Calories
- 2g Carbohydrates
- 1g Fiber
- 46g Protein
- 22g Fat
- 125mg Cholesterol
- 456mg Sodium
- 1111mg Potassium
- 41mg Calcium
- 2mg Iron
- 269ui Vitamin A
- 2mg Vitamin C
Looking for other salmon recipes?
- Japanese Style Seared Salmon
- Japanese Miso Salmon
- Japanese Baked Salmon Belly
- Sesame Ginger Salmon Carpaccio
- Salmon Risotto
Now, let’s get making this Salmon Poke recipe!
- Prepping Time 5M
- Marination Time 10M
- Total Time 15M
- Net Carb/Serv ~2g
- Servings 2
1) Gather all the ingredients.
2) Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 2-5 minutes.
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.
4) Grate ginger with a grater and set aside. You’ll need 1/4 tsp ground ginger.
5) Grate garlic with a grater and set aside.
7) Add salmon into the mixing bowl and gently combine.
8) After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, add gently combine with salmon poke mix.
9) Gently press a sheet of saran/food wrap down onto the poke mix and refrigerate for 10 minutes to meld the flavors together.
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.
Hope you enjoy your Salmon Poke!!
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- 1 lb Salmon sashimi grade
- 2 tbsp Seaweed Mix
- 2 Cloves Garlic
- 1/4 tsp Fresh 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
- 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.
- 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!
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