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Salmon Poke

Prep Time:20 Minutes
Cook Time:5 Minutes

Nutritional Information

Make sure to find the freshest salmon you can find. Tuna is a great substitute


  • 2 teaspoons dried wakame (see note above)
  • 1 teaspoon dried hijiki (see note above)
  • 12 ounces Salmon
  • 3 ounces sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 1 teaspoon white or black sesame seeds, or a mix
  • 4 teaspoons soy sauce, more or less to taste
  • 2 teaspoons toasted sesame oil, more or less to taste
  • 1 teaspoon honey, more or less to taste
  • Crushed red pepper, to taste (optional)
  • Kosher salt
  • 1 ea. avocado


  • 1. Preheat the Egg to 450ºF with cast iron grate for direct grilling. Cut the avocados in half lengthwise and remove pit. Grill the avocados cut side down until you get grill marks. About 5 minutes. Cut avocado into 1/2 inch dice.
  • 2. Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl with avocado.
  • 3. Cut salmon into long strips 1/2 inch thick and then dice 1/2 inch wide cubes and add to bowl with seaweed. Next, add the onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828