Fresh Salmon Poke Recipe (Hawaiian-Style)

Salmon poke is a fresh Hawaiian dish of cubed raw salmon tossed in a savory soy and sesame marinade, then served over rice with cool, crunchy toppings. It tastes bright, clean, and satisfying, and it comes together in about 20 minutes with no cooking at all.

This salmon poke recipe keeps things simple: sushi-grade salmon, a short list of pantry seasonings, and whatever fresh toppings you love. Below you will learn how to pick the right fish, how to build the flavor, and how to serve it safely at home.

What Is Salmon Poke?

Poke, pronounced poh-kay, means to slice in Hawaiian, and it began as a simple way for fishermen to season their fresh catch. Traditional poke uses ahi tuna, but salmon has become just as popular for its rich, buttery texture. The fish is cut into bite-size cubes and marinated in a shoyu-based sauce with sesame oil, which gives salmon poke its signature savory and slightly sweet flavor.

Why You’ll Love This Recipe

• Fast and no-cook. Ready in about 20 minutes, marinating included.
• Fresh and healthy. Loaded with lean protein and omega-3s.
• Fully customizable. Pick your own base, sauce heat, and toppings.
• Restaurant quality at home. For a fraction of the takeout price.

Ingredients You’ll Need

• Sushi-grade salmon. The star. Use fish labeled sushi or sashimi grade, cut into 1/2-inch cubes.
• Soy sauce or tamari. The savory backbone of the marinade.
• Sesame oil. Toasted, for that nutty aroma.
• Rice vinegar and honey. A little tang and a touch of sweetness to balance the salt.
• Aromatics. Green onion, a little sweet onion, and grated ginger.
• Sesame seeds and red pepper flakes. For garnish and optional heat.

To serve, add a base of warm rice and toppings like avocado, cucumber, edamame, and seaweed.

How to Make Salmon Poke

1. Pat the salmon dry and cut it into even 1/2-inch cubes. Keep it cold until you are ready to mix.
2. Whisk the soy sauce, sesame oil, rice vinegar, honey, and grated ginger into a smooth marinade.
3. Gently fold the salmon, green onion, and sweet onion into the sauce until every piece is coated.
4. Cover and chill for 15 to 30 minutes so the flavors soak in without the acid overcooking the fish.
5. Finish with sesame seeds and red pepper flakes, then serve over rice or greens with your favorite toppings.

Tips for the Best Poke

• Keep everything cold, from the fish to the bowl, for the freshest texture.
• Buy the freshest sushi-grade fish you can find and use it the same day.
• Cut even cubes so the marinade coats the fish evenly.
• Do not marinate longer than 30 minutes, or the vinegar will start to firm up the salmon.

Storage and Food Safety

Enjoy salmon poke the same day for the best flavor, and store any leftovers in a sealed container in the fridge for up to 24 hours at or below 40 degrees F. Only use fish that is sushi or sashimi grade and has been frozen for raw consumption, and follow official food safety guidance when handling raw fish. If you would rather not eat it raw, sear or bake the salmon first, then cube and marinate it.

Variations to Try

• Spicy salmon poke. Add a drizzle of sriracha mayo or a pinch more chili flakes.
• Cooked version. Sear the salmon for those who prefer it not raw.
• Build a bowl. Turn it into a full meal with our salmon poke bowl recipe.
• Low carb. Serve over greens or cauliflower rice instead of white rice.

Calories and Nutrition

A serving of salmon poke without rice has roughly 200 to 250 calories, about 20 grams of protein, and a healthy dose of omega-3 fatty acids. It is naturally low in carbs on its own, so it fits keto and low-carb plans when you skip or swap the rice base. For more seafood ideas, try our candied salmon or a warming salmon stew.

Salmon Poke Recipe

Salmon Poke

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Prep Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb sushi-grade salmon skin removed, cut into 1/2-inch cubes
• 3 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp fresh ginger grated
• 2 green onions sliced
• ½ sweet onion thinly sliced
• 1 tsp sesame seeds
• ½ tsp red pepper flakes optional

Method

 

1. Pat the salmon dry and cut it into even 1/2-inch cubes. Keep it cold until ready to mix.
2. Whisk the soy sauce, sesame oil, rice vinegar, honey, ginger, and red pepper flakes into a marinade.
3. Gently fold the salmon, green onions, and sweet onion into the marinade until coated.
4. Cover and chill 15 to 30 minutes so the flavors soak in.
5. Sprinkle with sesame seeds and serve over rice or greens with avocado, cucumber, and edamame.

Notes

Use only sushi or sashimi grade salmon that has been frozen for raw consumption, and keep everything cold. Prefer it cooked? Sear or bake the salmon first, then cube and marinate. Best enjoyed the same day.

Frequently Asked Questions