I looooove seafood! And I love this salmon poke bowl, even though the salmon is cooked. I know, I know: poke is traditionally made with raw fish, but I just don’t eat raw salmon. It’s a thing with me.
I’m lucky that 3 out of the 4 of us in the family will eat fish and seafood…my oldest daughter is the only holdout. I buy seafood regularly, and I usually prepare it very simply, either pan-fried, BBQ’d, or baked.
Seafood is incredible – versatile, delicious, and healthful. It’s pure protein, and it contains healthy fats, essential minerals like zinc, B12, selenium, phosphorous, vitamin D, and niacin.
There’s a lot of you out there who don’t cook seafood just because you’re afraid to do it wrong, but don’t be! The most important thing to remember about cooking seafood is to not overcook it. You might be worried about undercooking it, but know that seafood continues to cook for a couple of minutes after you remove it from the heat source. So take it off the heat when it’s just about done, and you’ll have perfect fish every time!
Also remember: you can always put it back in the oven if it’s undercooked. No big deal.
Seafood can be expensive but, seafood is available at every price point and budget, it really depends more on the species and type of fish you’re looking for. I used frozen wild salmon for this recipe, and I do that often. I find frozen plain fish more affordable, and my family and I can’t tell the difference at all between frozen and fresh.
I’ve developed this next-level salmon poke bowl recipe that’s so easy to make, it will take away all of your fear about cooking fish!
This recipe can be made with any firm fish, but the flavors really go well with an oily fish like salmon. It’s super-easy to make, and it’s gorgeous!
I used a foil BBQ pan to cook the fish so it wouldn’t fall apart on the grill.
For toppings, I used edamame, papaya, avocado, radish, microgreens, and sesame seeds. Oh, and a decorative flower, too. My kids loved that.
This delish (cooked!) salmon poke bowl recipe is super easy and customizable. The marinade is incredible!
- 1.5 lb skinless MSC-certified salmon cut into 1-inch cubes
- 1/3 cup soy sauce
- 1/4 cup brown sugar packed
- 3 garlic cloves minced
- 3 tablespoons sesame oil
- 1 tablespoon lime juice
- A couple of grinds of black pepper
- Hot rice
- Toppings: cabbage seaweed, radishes, edamame, avocado, and everything else that you love!
In a Ziploc bag or small bowl, combine the ingredients for the marinade.
Add salmon and marinate in fridge for at least one hour.
Grill the fish on a hot BBQ for around 5 minutes per side, until it flakes easily.
Or, bake in a 400F oven, turning once, for around 8 minutes per side, or until fish flakes easily.
Or, broil, turning once, until browned on each side, around 5 minutes per side.
Layer rice, fish, and toppings in bowls and serve!
Want another delish poke bowl recipe? Try my spicy shrimp poke bowl!