Wild Alaska Salmon Poke

Wild Alaska Salmon Poke

In poke, premium ingredients are paramount. Use fresh (previously frozen), high quality, sushi grade, wild seafood. Salmon-wise, we prefer coho or sockeye... But ahi is a great option, too!

I'm sure everyone feels this way about their small town... But Sitka house parties hit different. Freshly moved to Sitka, we were invited to a house party on a cold rainy day, at a cute house up the hill from the boat harbor. Beer in hand, we nervously mingled with other fishermen we didn't know well. Making our way to the kitchen, we had one bite of this poke and were hooked. 

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Wild Alaska Salmon Poke

Servings

4

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

Hawaiian

Category

Coho Salmon

A favorite among fisherfolk and land dwellers alike, poke is the ultimate appetizer or main course.

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In poke, premium ingredients are paramount. Use fresh (previously frozen), high quality, sushi grade, wild seafood. Salmon-wise, we prefer coho or sockeye... But ahi is a great option, too!

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Don't be intimidated by pulling pinbones or skinning your portions. Pinbones run in a straight line, parallel to to the lateral line of the fish. Feel for them with your fingers, and pluck with a pair of needle nose pliers or even tweezers. With a little practice, skinning's a breeze too. Here's a great video on skinning salmon; skip ahead to 3:00 for directions on skinning portions.

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Vibrant notes of ginger with warm sesame oil bring this dish to life, and the sharp tang of lime and rice wine vinegar keep it balanced.

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We add avocado if it's on hand, and serve with rice.


A note on our favorite ingredient: Furikake.

Furikake is a sesame seed and seaweed based seasoning, and a great compliment to almost any seafood dish. We keep jars at home, on the boat, heck we've considered keeping one in the truck.

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Find it at your local asian grocer, or on amazon here

Wild Alaska Salmon Poke

Ingredients

  • 1 lb sushi grade wild salmon

  • 1/4 cup low sodium soy sauce
  • 1.5 tbsp rice wine vinegar
  • can sub for 1 tbsp mirin + 1 tbsp rice vinegar​
  • 1 tbsp siracha
  • 1.5 tbsp high quality sesame seed oil
  • 1 tbsp minced or microplaned fresh ginger
  • can sub pickled ginger, finely minced​
  • 1 clove fresh garlic, minced
  • 2 green onion, thinly sliced
  • furikake (sesame seed +seaweed seasoning)
  • 1 lime

  • 1 avocado, optional

Directions

  1. Thaw portions completely. Remove skin and pin bones, dice into ~½” cubes.

  2. Whisk together all ingredients except lime and furikake.

  3. Pour the marinade over the diced fish, mix breifly. Place under refrigeration for one hour or up to a day.

  4. When ready to serve, douse in juice of one lime, and sprinkle liberally with furikake. Add avocado now if desired.

  5. Serve on your vessel of choice. As a main dish, we like rice. As a snack, we like corn chips or rice crackers.