This spicy salmon poke recipe has a creamy sauce that is irresistible & will transport you to the Hawaiian islands. Tender chunks of sushi-grade salmon, fresh crisp onions, & Sriracha mayo combine for the perfect poke. All you need is 6 ingredients & 15 minutes for this quick & easy recipe.
My grandmother grew up in Maui & I spent most summers in Hawaii. I have a love and appreciation for island foods & poke has always been one of my favorites. (along with malasadas & fresh pineapple)
This was inspired by my recipe for Ahi Tuna Poke Nachos on this site and goes perfectly with my Asian Avocado Coleslaw for lunch. This salmon poke recipe is the star in my Hawaiian Salmon Poke Bowl with rice & veggies.
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Ingredients for Spicy Salmon Poke
The ingredients for making salmon poke at home should not be intimidating. The key is making sure you use fresh sushi-grade salmon. The rest of the items are simple & easy to find in just about any local grocery store.
- Sushi-Grade Salmon - DO NOT substitute, make sure this is quality, fresh, & sushi-grade only.
- Red Onion - for crunch & flavor.
- Mayonnaise - the base for the sauce & a traditional ingredient.
- Sriracha Hot Sauce - this hot sauce is the most popular way to make sushi spicy.
- Soy Sauce - salty, umami flavor that is the perfect pairing with any raw seafood.
- Sesame Oil - nutty Asian-inspired flavor.
- optional - sesame seeds or furikake.
See the recipe card for quantities.
How to Slice Sushi-Grade Salmon
If you can find salmon this is already cut, it will help speed up the process. Purchasing fish sliced specifically for sushi or sashimi makes this recipe even easier. But if you have a filet, piece, or slab of raw sushi-grade salmon, cutting it properly to make poke is easy.
A sashimi sushi knife is best for cutting raw fish. You can also use a VERY sharp chef's knife or fish knife. These steps & tips are how best to cut raw fish for making poke, sushi, or other recipes.
- Place the block of fish on a cutting board in front of you. Look for the diagonal grains of connective tissue.
- Use a sharp fish knife to slice the block into strips, which will make the connective tissue run at a 30-45 degree angle.
- Cutting the connective tissue at an angle makes the fish easier to chew. Notice the cross-section of tissue and fat marbling in the slices below.
- Lastly, dice the raw fish into bite-sized pieces. I like to make them ½" squares.
Notice how fresh the salmon looks in my photos. This is how yours should look too. The color should be a shiny bright pink-orange color. There should be no odor & when touched it will be soft & smooth (not sticky or mushy).
How to Make Homemade Spicy Salmon Poke
Making poke at home is super easy. It only takes about 15 minutes to prep. You can then eat it right away or let it marinate to have the flavors come together in the refrigerator.
I love making this ahead of time so the salmon absorbs the heat of the spicy sauce. So grab your ingredients & let's make the best spicy salmon poke you've ever had.
1 - Mix the Creamy Spicy Mayo
Now that the fish is cubed, time to whisk up the spicy mayo. The sauce of this poke recipe is what packs all the flavor punch. The 4 ingredients bring a combination of spicy, creamy, salty, & savory all in one.
In a small bowl whisk together soy sauce, mayonnaise, Sriracha sauce, & sesame oil. Once combined, the condiment is hot, nutty, & has an umami flavor that is irresistible.
Dice or slice your onion at this time. You will need ¼ cup.
2 - Combine Salmon & Sauce
Stir the sauce, onion, and salmon together to coat the fish pieces completely. Once combined it is ready to eat. Yep, preparing salmon poke is that easy.
Hint: prepare the poke about an hour before you wish to enjoy it. The flavors are better if given the time to marinate a bit together.
But don't make it too far in advance or the fish will soften and not be as plump. 1-3 hours in advance is ideal for how long to marinate salmon.
How to Eat Poke
What makes poke so popular is that it is not only delicious but also fun to eat. I like to serve it in a bowl & then give everyone some chopsticks & small decorative bowls. Gobble it up as is or serve with these topping & complimentary items.
Enjoy poke like the Hawaiians do with these ideas:
- Top with furikake or toasted sesame seeds
- Sprinkle on fresh diced green onions
- Top with flaky sea salt
- Serve with chips (taro, potato, fried wontons, or tortilla)
- Serve it over lettuce, spicy asian cucumber salad, steamed brown rice, chicken broth white rice, or zucchini noodles.
Substitutions & Variations
Here are some great recipe variations & ingredient substitutions that can be made. Add, omit, or use one of these alternatives for other delicious recipe ideas for fresh poke. These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
Substitutions
- Salmon - instead of raw salmon, you can use other sushi-grade fish like ahi tuna or yellow-tail (hamachi)
- Soy Sauce - use tamari instead for a gluten-free recipe
- Sesame Oil - if you don't have any, try one of these substitutes for sesame oil
Variations
- Mild - reduce the Sriracha by half
- Extra-Spicy - double the amount of Sriracha & cut the mayo in half
This recipe is dairy-free & nut-free.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Use only sushi-grade fish when working with raw salmon
- A sharp knife is key to slicing raw salmon so you get beautiful cubes & not tear the delicate fish.
- Prep 1-3 hours before enjoying so the flavors marry & the fish is still plump & doesn't break down.
- Enjoy the poke within 24 hours - fresh is best!
How Long Can You Store Poke?
Like any raw seafood recipe, fresh is best. This poke will hold for up to 48 hours in the refrigerator in an air-tight container. I do not recommend storing it for any longer than that or freezing it.
FAQ
Here are answers to some common questions. I hope you find what you need but if not, you are always welcome to send me a comment and I will get back to you.
Raw salmon can be safe it you purchase it from a store with high-quality standards & it is sushi-grade (intended to be eaten raw). Raw salmon is not for everyone, for example, anyone pregnant. Check the FDA for the best information regarding consuming raw seafood.
The simple fresh ingredients for homemade poke make it a healthy recipe. The omega-3 fatty fish oils in salmon have many health benefits. It has good fats, is low-carb, & is high-protein which may be just what your dietary needs are.
I get asked this often. Since poke has similar ingredients and focuses on sushi-grade raw fish, there is some confusion. Poke is a traditional recipe with deep Hawaii roots. Hawaiian take a lot of influence from other regions such as Japan - another reason to love the food of the islands & the fusion it does often have.
What to Serve with Salmon Poke
If you want a side dish idea on what goes well with salmon poke, here you go. These are my favorite dishes to serve with this recipe:
Spicy Salmon Poke
Equipment
- sashimi knife or sharp chef's knife
Ingredients
- ½ pound sushi-grade salmon
- 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ cup red onion sliced or diced
- furikake seasoning or sesame seeds OPTIONAL
Instructions
- Cut the salmon across the diagonal grains of connective tissues. Use a sharp fish knife (or chef's knife) to slice the block into ½" strips, which will make the connective tissue run at a 30-45 degree angle.Now dice the strips into ½"-sized cubes. These will be the perfect bite-sized pieces to eat & mix with the sauce.
- If the onion is not already sliced or diced, do so at this time.
- In a small bowl whisk together soy sauce, mayonnaise, Sriracha sauce, & sesame oil.
- Stir the sauce, onion, and salmon together gently to coat the fish pieces completely. Once it is combined it is ready to eat. However, it is best if you give it about 30 minutes to "marinate" and the flavors can marry together. Store in the refrigerator at all times.
- Sprinkle with optional furikake or sesame seeds. Serve with 4 small bowls & chopsticks. Enjoy.
Notes
- Serve immediately for best taste, texture, & freshness.
- Store leftovers and eat within 24-48 hours, longer than that is not ideal for raw seafood.
Nutrition
Raw Fish Food Safety Tips
Working with raw seafood can be intimidating. Follow these tips to ensure you have delicious results.
- Do not use the same utensils on cooked food, that previously touched raw fish
- Wash hands after touching raw fish
- Don't leave food sitting out at room temperature for extended periods
- Enjoy raw fish within 48 hours
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