Salmon poke brings the rich, buttery flavor of fresh salmon to the poke bowl. While ahi is traditional in Hawaii, salmon poke has become incredibly popular—and for good reason. The higher fat content of salmon means each cube melts on your tongue, and it pairs beautifully with avocado, mango, and creamy sauces.
Why Salmon Works So Well
Salmon’s natural richness means it can stand up to bolder flavors. Where delicate ahi might get overwhelmed, salmon embraces creamy avocado, sweet mango, and even spicy mayo. The orange-pink color also makes for stunning presentation in a poke bowl.
While not traditionally Hawaiian (salmon isn’t native to Hawaiian waters), salmon poke has earned its place in the modern poke lineup. For the classic island original, see our Ahi Poke Hawaiian Style. Salmon poke is especially popular on the mainland and has become a staple at poke restaurants everywhere. Learn more about the tradition behind poke in our Talk Story: Art of Poke.
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Choosing Your Salmon
For raw preparations, always use sushi-grade or sashimi-grade salmon. Look for:
- Bright orange-pink color
- No brown spots or discoloration
- Fresh, clean smell (not fishy)
- Firm texture that springs back when pressed
Wild-caught salmon has deeper color and more complex flavor. Farm-raised is milder and often fattier. Both work well—it’s personal preference. If you love salmon, also try our Furikake Salmon for a cooked preparation with a crispy, savory crust.
Ingredients
- 1 lb sushi-grade salmon, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 ripe avocado, cubed
- 1/2 cup mango, diced (optional)
- 2 green onions, sliced
- 1 tablespoon sesame seeds (black and white mixed)
- 1 tablespoon tobiko or masago (optional)
- Sriracha mayo for drizzling (optional)
Instructions
- Cube the salmon: Cut into 3/4-inch cubes, removing any pin bones you find. Keep the fish cold.
- Make the dressing: Whisk together soy sauce, sesame oil, and rice vinegar.
- Dress the salmon: Place salmon cubes in a bowl and pour the dressing over. Toss gently to coat.
- Add toppings: Gently fold in green onions. Add avocado and mango if using—fold carefully to avoid mashing the avocado.
- Garnish: Sprinkle with sesame seeds and tobiko.
- Serve: Enjoy immediately over rice, drizzled with sriracha mayo if desired.
Flavor Combinations That Work
Salmon is versatile. Try these variations:
- Creamy Salmon: Add 2 tablespoons of spicy mayo or regular mayo
- Citrus Salmon: Use ponzu instead of soy sauce, add orange segments
- Miso Salmon: Add 1 tablespoon white miso to the dressing
- Tropical Salmon: Add mango, pineapple, and macadamia nuts
- Sesame Ginger: For a bolder sesame-forward approach, try our Sesame Ginger Poke
Building the Perfect Salmon Poke Bowl
Salmon poke shines in bowl form. Layer over:
- Sushi rice or mixed greens
- Edamame
- Cucumber ribbons or slices
- Pickled ginger
- Avocado slices
- Seaweed salad
- Crispy wonton strips
- Drizzle of sriracha mayo and eel sauce
- Generous sprinkle of furikake
Storage Note
Salmon poke is best eaten immediately. If you must store it, keep the dressing separate and combine just before serving. The avocado will brown and the fish texture changes after a few hours. Make only what you’ll eat. Stock up on soy sauce, sesame oil, and other poke staples with our essential Hawaiian pantry ingredients guide.
Rich, buttery, and endlessly customizable—salmon poke might just become your new favorite.
This recipe is part of our Complete Guide to Hawaiian Poke. Discover all our poke varieties!
