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Salmon Poke

photo: Scott Phillips

This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will have extra marinade; store in the refrigerator and use for another batch of poke or for a stir-fry.


  • 1/2 cup extra-virgin olive oil
  • 3 Tbs. Asian (toasted) sesame oil
  • 1/2 cup soy sauce
  • 2 Tbs. toban djan or other chili paste
  • 2 Tbs. yuzu kosho (optional)
  • 1/2 tsp. minced fresh ginger
  • 1/2 tsp. minced scallion
  • 1 tsp. finely grated lime zest
  • 1-1/2 lb. sushi-grade center-cut salmon fillet, cut into 3/4-inch dice (see tip)
  • 2/3 cup shaved red onion
  • 1/2 cup thinly sliced breakfast radish
  • 1/4 cup thinly sliced jalapeño
  • 2 oz. macadamia nuts, halved

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 65
  • Sodium (mg): 1740
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 29


In a large bowl, whisk the oils, soy sauce, toban djan, yuzu koshu, ginger, scallion, and zest. In a medium bowl, gently combine the salmon, onion, radish, and jalapeño. Toss gently with 1/4 cup of the marinade. Sprinkle with the nuts, and serve immediately.


Before you begin making the poke, put the raw salmon in the freezer for about an hour to partially freeze it. You want the salmon to be firm, but still soft enough to slice. The firmer texture allows for more sharply defined cuts.


Rate or Review


  • SatinLegs | 12/17/2017

    Too many ingredients!

  • jillianmarie | 06/05/2017

    Using fresh caught ahi from the Big Island Hawaii, is a great start. I used this recipe and found it a little too salty, but that is an easy adjustment for next time. I am looking forward to making it again, this recipe is worth keeping.

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