The salmon in the Salmon Poke Bowl is marinated in a sweet and savory sauce and then seared to perfection. It is served in a bowl with fresh vegetables and rice.
This Salmon Poke Bowl is a quick, nourishing meal to shake off your weekly routine. I love the combination of the fresh crunchy veggies, the sweet mangoes and the rice. And of course, the tasty fried Salmon is such a wonderful star of this dish.
After going out to eat with friends back home not long ago, I added Salmon Poke bowl to my list of things to make right away. And I have been making this often since then. It is easy and perfect for a light meal.
Poke bowls have become an incredibly popular meal over the last few years. Originating in Hawaii, a traditional poke bowl consists of raw fish served over rice and topped with vegetables and sauce. While tuna is traditionally used salmon makes a delicious and easy alternative. The key to getting perfect salmon for your poke bowl is knowing how to choose and cook it properly. In this article, I’ll walk you through everything you need to know to make restaurant-quality salmon poke bowls at home.
Choosing the Right Salmon
The first step is selecting high-quality fresh salmon fillets. There are a few things to look for:
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Wild-caught salmon is better for you than farm-raised salmon, which has fewer omega-3s and taste less good. Go for wild-caught Alaskan salmon if possible.
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Deep red color – The fish should have a vibrant reddish-orange hue without any brown or gray spots, This indicates freshness
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Thick cut – Thicker fillets around 1 1/2 inches hold together better when cutting into cubes, Thin fillets may fall apart
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Skin-on – Skin helps hold the flesh together. Remove after cooking if desired.
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Fresh, not frozen – Frozen salmon is difficult to cut cleanly into cubes after thawing. Always opt for fresh.
Once you’ve selected quality fillets, it’s time to prep and cook.
Prepping the Salmon
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Pat dry – Use paper towels to remove any excess moisture from the fish. This helps achieve a nice sear.
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Cut into cubes – For poke bowls, salmon is cut into 1-2 inch cubes. Use a sharp knife to slice neatly.
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Season simply – Just a pinch of salt and pepper is all you need. Let the fresh fish flavor shine.
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Marinate briefly – 10-20 minutes in a marinade adds flavor. See marinade ideas below.
Cooking Methods
There are two easy methods for cooking salmon for poke bowls:
Pan-Seared
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Use a skillet – Cast iron or stainless steel work well. Nonstick may cause sticking.
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Get it hot – Preheat skillet over medium-high heat. Add a touch of oil or butter.
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Cook 2-3 minutes per side – Let cubes get a nice golden crust before flipping gently.
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Cook until opaque – Salmon should be just cooked through but still moist inside.
Baked
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Heat oven to 400°F – Line a sheet pan with parchment paper or foil.
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Cook 8-12 minutes – Bake until fish flakes easily but is still juicy inside.
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Watch thickness – Thicker fillets may need a few more minutes.
Either cooking method results in tender, flaky salmon perfect for your poke creations.
Simple Marinade Ideas
- Soy sauce, sesame oil, toasted sesame seeds
- Ponzu sauce, lime juice, ginger
- Olive oil, lemon juice, garlic, parsley
- Teriyaki sauce, brown sugar, garlic powder
- Rice vinegar, chili oil, green onions
Marinating for just 10-20 minutes infuses the salmon with extra flavor.
Composing the Bowls
Now that you’ve got your perfectly cooked salmon, it’s time for bowl building fun! Poke bowls are totally customizable, so get creative with your favorite flavors and textures.
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Grain base – White or brown rice, quinoa, soba noodles, etc.
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Raw veggies – Cucumber, carrot, cabbage, onion, tomato, etc.
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Extra protein – Tofu, edamame, avocado
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Toppings – Roasted nuts, crispy wontons, sesame seeds, etc.
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Sauce – Ponzu, spicy mayo, eel sauce, sriracha, etc.
Mix and match components to create your ideal combo. The salmon poke bowl possibilities are endless!
Frequently Asked Questions
Should I use skin-on salmon?
Yes, the skin helps the cubes hold together better during cooking. Remove after if desired.
Can I use frozen salmon?
No, frozen salmon falls apart when cutting into cubes after thawing. Always use fresh.
Do I have to marinate it?
Marinating is optional but recommended. Even 10 minutes enhances flavor.
What if I don’t like spicy?
Poke bowls can be totally customized. Use milder sauces like ponzu or teriyaki.
Ready for Poke Bowls at Home
With high-quality fresh salmon, a simple cooking method, and your favorite flavors, you can now make amazing salmon poke bowls at home. They’re easy, healthy and bound to be a new favorite meal. Get creative with mix-ins and sauces until you find your perfect combination. Enjoy!
Recipe Notes and Tips
- You can change the recipe a lot by adding any fresh vegetables you like. But don’t leave out or change the mangoes if you have to!
- The mangoes are a vital part of this bowl. It evens out the flavors, and the sweetness goes really well with the salmon.
- Do not skip the garnish: cilantro, green onions, and furikake. They are an integral part of the overall dish. They make the food taste and feel better, so you have to use them.
- If you don’t have furikake, you can use sesame seeds instead. For decoration, cut up some nori sheets.
- You can switch from white rice to brown rice for the grain. Or use quinoa if you like.
Cut and Season the Salmon. Using a sharp knife, slice the salmon fillets into 2 inches cubes. Sprinkle with salt and pepper and toss around to distribute the seasonings. In a small bowl, combine soy sauce, sesame oil, brown sugar, sambal oelek, and garlic powder.
Marinate. Add the seasoned salmon to the bowl and toss to coat. Marinate for 15 minutes.
Cook. Heat olive oil in a cast iron skillet. It should take about 5 to 7 minutes of cooking time for the salmon cubes to be done all the way through.
Make the Bowls. Divide the rice between 3 bowls. Arrange the carrots, cucumbers, mango, green onions, avocado and salmon on top. Garnish with cilantro. Sprinkle furikake and pepper flakes.
Finally, drizzle sriracha mayo on top. Serve immediately.
What Type of Salmon To Use?
- The best skin to use is on an Atlantic salmon filet. They are thick and slices neatly. Don’t use the frozen ones because they won’t hold together well enough to cut into cubes after they thaw.
- Always use a sharp knife to get those neat cuts.
