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!
Table of Contents
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!
Ingredients
Ingredients
- 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 Salt – Coarse 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 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 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.
Directions
Step 1 Rehydrate seaweed in water, then squeeze out excess water.
💧 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 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.
💡 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.
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. Or you could arrange the salmon with some cucumbers, seaweed and rice drizzled in my sushi style ponzu soy sauce to create my Salmon Bowl dish!
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.
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.
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
Salmon Poke
Ingredients
- 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
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 and garlic with a grater.
- In a mixing bowl, combine toasted 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 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.
- After 10 minutes, gently mix in chopped green onions, transfer to a serving bowl and enjoy chilled!
Nutrition
*Values Based Per Serving