The Ultimate Salmon Poke Bowl (with Macadamia Nuts & Fried Shallots!)

Imagine the most perfect, refreshing, and utterly luxurious bite you can dream of—silky, buttery cubes of sashimi-grade salmon, tossed in a savory-spicy sauce with crunchy, toasted macadamia nuts, crispy fried shallots, and fresh aromatics. That, my friends, is the incredibly delicious magic of this Salmon Poke. It is, without a doubt, a restaurant-quality dish that you can create in your own kitchen in just 20 minutes, perfect for a light, elegant, and satisfying meal.

Here’s the thing about a great poke bowl: it’s all about the quality of the ingredients and the harmony of textures. I am completely obsessed with this specific combination because it’s a masterclass in textural contrast. The soft, luscious salmon is the star, but it’s the crunchy, golden-brown macadamia nuts and the crispy, savory fried shallots that elevate it into something truly special and unforgettable.

I promise you, there is no greater feeling than taking that first bite and experiencing the perfect symphony of flavors. The rich salmon, the nutty macadamia, the savory shallots, and the salty-spicy kick of the soy and chili-garlic sauce all come together in perfect harmony. Served on its own as an appetizer or over a bed of warm, steaming rice, it’s a dish that feels both incredibly indulgent and wonderfully fresh.

Get ready to master the art of homemade poke and create a stunning, delicious meal that is as easy to make as it is to love.

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Why This Salmon Poke Will Be Your New Favorite!

You are going to be completely amazed by how a few simple ingredients can create such a spectacular and beloved dish. This recipe is a keeper for so many reasons. Here’s why:

• Ready in 20 Minutes Flat: This elegant, gourmet-quality meal comes together in just 20 minutes, making it the ultimate fast, fresh, and sophisticated dinner.
• A Symphony of Textures: This is the best part! The combination of the soft, silky salmon, the crunchy toasted macadamia nuts, and the crispy fried shallots is an absolutely incredible textural experience.
• Incredibly Fresh and Flavorful: The savory soy sauce, nutty sesame oil, and spicy chili garlic sauce create a perfectly balanced dressing that enhances, rather than overwhelms, the beautiful flavor of the fresh salmon.
• Healthy and Nourishing: Packed with high-quality protein and healthy Omega-3 fatty acids from the salmon, this is a light yet satisfying meal that you can feel great about eating.
• Restaurant-Quality at Home: This is the kind of special, impressive dish you’d find at a high-end poke restaurant, but it’s surprisingly simple to make in your own kitchen.

Recipe Snapshot

Your Shopping List for This Luxurious Poke

The key to incredible poke is using the freshest, highest-quality ingredients. Here’s what you’ll need:

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→ For the Poke

• 12 ounces (340g) raw, skinless sashimi-grade salmon → This is non-negotiable! It must be high-quality fish that is safe to eat raw.
• ½ cup roughly chopped macadamia nuts → They provide the most amazing buttery crunch.
• 3 ounces (85g) sweet onion → Such as Maui or Vidalia, finely diced.
• 1 scallion, thinly sliced
• 1 tsp sesame seeds → White, black, or a mix.
• 2 tbsp store-bought or homemade fried shallots → For an extra layer of crispy, savory flavor.

→ For the Savory-Spicy Sauce

• 1 tbsp vegetable or canola oil → For toasting the nuts.
• 4 tsp soy sauce → Or more, to taste.
• 2 tsp toasted sesame oil → Make sure it’s the toasted (dark brown) kind for its nutty aroma.
• 1 tsp chili garlic sauce → Or more, to taste, for a little bit of heat.
• Kosher salt

→ For Serving

• Steamed rice → The perfect warm base for your cool, refreshing poke.

Let’s Make Poke! Your 20-Minute Guide

This impressive meal comes together in just a few quick and easy steps. Let’s do it!

Part 1: The Crunchy Components

1. Toast the Macadamia Nuts: Heat the vegetable oil in a small skillet over medium heat. Add the chopped macadamia nuts and cook, tossing and stirring frequently, for about 5 minutes, until they are beautifully golden brown. Watch them carefully as they can burn quickly! Transfer them to a paper towel-lined plate to cool.

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Part 2: Assemble Your Perfect Poke Bowl

2. Combine Everything: In a large bowl, combine the toasted macadamia nuts, the cubed sashimi-grade salmon, the diced sweet onion, sliced scallion, sesame seeds, and fried shallots.
3. Dress the Poke: Drizzle the soy sauce, toasted sesame oil, and chili garlic sauce over the top. Add a small pinch of kosher salt.
4. Gently Fold and Rest: Use a spatula or a large spoon to gently fold all the ingredients together until the salmon is evenly coated in the sauce. Be gentle to avoid mashing the delicate fish.
5. Let it Marinate: Let the poke stand at room temperature for just 5 minutes to allow the flavors to meld together. Taste and adjust the seasonings with more soy sauce, sesame oil, or chili garlic sauce if you like.
6. Serve Immediately: Serve the poke on its own as a spectacular appetizer, or spoon it generously over a bed of warm, steamed rice to make a complete and satisfying meal.

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WiseRecipes’ Top Tips for Perfect Homemade Poke

These simple secrets will ensure your poke is fresh, flavorful, and absolutely delicious.

1. Sashimi-Grade is a MUST. This is the most important rule. You must use high-quality, sashimi- or sushi-grade salmon that is explicitly sold as safe to be consumed raw. Ask your fishmonger if you are unsure!
2. Keep Your Salmon COLD. Keep your salmon in the coldest part of your refrigerator until the absolute last minute when you are ready to cube and mix it. A cold fish is a fresh fish.
3. Don’t Skip Toasting the Nuts. Toasting the macadamia nuts in a bit of oil is a quick step that completely transforms them, making them extra crunchy and releasing their deep, buttery, nutty flavor. It’s a key component of the dish’s texture.
4. Be Gentle When Mixing. The beauty of poke is in the distinct, silky cubes of fish. When you combine all the ingredients, use a gentle folding motion to avoid breaking up or mashing the delicate salmon.
5. Serve Immediately. Poke is a dish that is meant to be eaten fresh. The acid in the soy sauce and chili sauce will begin to “cook” (denature) the fish over time, changing its texture. Assemble and serve it within about 15-20 minutes for the best, silkiest result.

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Salmon Poke With Macadamia Nuts and Fried Shallots

This restaurant-quality Salmon Poke is ready in just 20 minutes! Silky sashimi-grade salmon is tossed with crunchy toasted macadamia nuts, crispy fried shallots, and a savory-spicy sauce for a truly unforgettable meal.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 6

Course: Appetizer, Main Course

Cuisine: Asian-Inspired, Hawaiian-Inspired

Calories: 256

Ingredients Equipment Method Notes

Ingredients

  

• 1 Tbsp. vegetable or canola oil
• 1/2 cup roughly chopped macadamia nuts about 2.5 oz.
• 12 oz. raw, skinless sashimi-grade salmon, cut into 1/2-inch cubes 340g
• 3 oz. sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice 85g
• 1 scallion, thinly sliced
• 1 tsp. white or black sesame seeds about 3g
• 2 Tbsp. store-bought or homemade fried shallots about 15g
• 4 tsp. soy sauce, more or less to taste 20ml
• 2 tsp. toasted sesame oil, more or less to taste 10ml
• 1 tsp. chili garlic sauce, more or less to taste 5ml
• as needed Kosher salt
• as needed Steamed rice, for serving

Equipment

• Small Skillet
• Large Bowl
• Sharp Knife
• Cutting Board

Method

 

1. Heat vegetable oil in a small skillet over medium heat. Add macadamia nuts and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to a paper towel–lined plate to cool.
2. In a large bowl, combine the cooled toasted macadamia nuts, cubed raw salmon, diced sweet onion, sliced scallion, sesame seeds, and fried shallots.
3. Drizzle with soy sauce, sesame oil, and chili garlic sauce. Season with a small pinch of kosher salt.
4. Gently fold everything together until combined. Taste and adjust seasonings as desired.
5. Let stand for 5 minutes at room temperature, then serve immediately on its own or on top of steamed rice.

Notes

Sashimi-Grade is Essential: You must use a high-quality fish that is designated as safe for raw consumption. Ask your fishmonger for sashimi-grade or sushi-grade salmon.

Serve Fresh: Poke is best enjoyed immediately after it is mixed for the best texture and flavor.

Keep It Fresh! Can You Make Poke Ahead?

Poke is one of those special dishes that is truly at its best when made and eaten fresh. Here’s how to prep ahead for a super-fast assembly:

• Make-Ahead Prep: You can do most of the prep work a few hours in advance. Toast the nuts and let them cool completely. Chop your onion and scallion. Mix the sauce ingredients together. Store everything in separate airtight containers in the refrigerator.
• Final Assembly: When you are ready to eat, simply cube your cold salmon and toss it with all the prepped components. This makes the final assembly a 2-minute affair!

FAQs: Your Salmon Poke Questions, Answered!

What does “poke” mean?

“Poke” (pronounced poh-KAY) is a Hawaiian word that simply means “to slice” or “to cut.” It refers to the classic Hawaiian dish of diced raw fish, traditionally seasoned with sea salt, seaweed, and other local ingredients.

Can I use a different kind of fish?

Yes, absolutely! This recipe would be fantastic with sashimi-grade ahi tuna. Just be sure that whatever fish you use, it is a high-quality, sushi-grade fish that is safe for raw consumption.

Where can I find fried shallots?

Store-bought fried shallots are a fantastic, crispy, and savory topping. You can find them in the international or Asian aisle of most well-stocked grocery stores, or at any Asian market. They are a wonderful pantry staple to have on hand!

Is this recipe spicy?

As written, with one teaspoon of chili garlic sauce, it has a very mild, gentle warmth. If you love heat, feel free to double the amount of chili garlic sauce or even add a few dashes of sriracha to the sauce mixture.

Final Thoughts: A Taste of Aloha

There is nothing more refreshing and elegantly simple than a perfect bowl of poke. It’s a celebration of fresh, high-quality ingredients and a beautiful balance of flavors and textures. I hope this easy and delicious recipe brings a little taste of Hawaiian sunshine to your kitchen. Enjoy!