Salmon Poke Bowl
Light, vibrant, and endlessly customisable, this salmon poke bowl is a weeknight game-changer. Marinated, roasted salmon forms the heart of the dish, while fresh toppings and a drizzle of spicy mayo make each bowl bright, flavourful, and utterly satisfying. Perfect for lunch, dinner, or meal-prepping for the week.
Salmon Poke Bowl
Marinated salmon meets fresh, crunchy toppings for a poke bowl you’ll crave.
Prep Time: 20 minutes, plus marinating time
Cook Time: 25-30 minutes
Serving Size: 4
Ingredients
Marinated Salmon
3 cloves garlic, chopped
½ cup gluten-free soy sauce (or preferred soy sauce)
2 tbsp sweet chili sauce
1 tbsp honey
Juice of 1 lemon
¼ cup sesame oil
4 boneless, skinless salmon fillets
Pickled Cucumbers (optional)
½ large cucumber, thinly sliced
⅓ cup apple cider vinegar
1 tsp salt
2 tsp sugar
¼ cup sesame oil
Spicy Mayo (optional)
1 cup mayonnaise
2 tbsp sriracha
Other Toppings (or your choice)
1 head broccoli, cut into florets
Base of choice (sushi rice, quinoa, mixed greens)
2 cups edamame
1 cup shredded carrot
Sesame seeds
Instructions
In a large bowl, whisk chopped garlic, soy sauce, sweet chili sauce, honey, lemon juice and sesame oil. Add salmon to the bowl, make sure they are submerged in the marinade (this can instead all be added to large zip lock bags). Placed the marinating salmon into the refrigerator for 30 minutes to overnight.
While the salmon is marinating, prepare your toppings! As said above, these can be simple and whatever you prefer, but for this recipe I had to make picked cucumbers, spicy mayo and roasted broccoli.
Picked cucumber: thinly slice approximately half of a large cucumber. I like to cut the cucumber lengthwise down the center and then thinly slice the halves, but this can be done however you like. In a small bowl, whisk together apple cider vinegar, salt, sugar and sesame oil. Mix in the cucumber slices. Refrigerate the cucumber for a minimum of 30 minutes. Tip: make extra of these to add to other dishes – they are also delicious on their own!
Spicy mayo: Mix together mayonnaise and sriracha in a small bowl. Add more or less sriracha depending on desired level of spiciness.
Roasted broccoli: Preheat the oven to 395 degrees F (200 C). Line a baking sheet with foil. Spread the broccoli florets evenly on the baking sheet, for the best roasting make sure that the florets are not touching each other. Drizzle the broccoli with sesame oil and season generously with salt and pepper. Roast for 20-30 minutes, the longer the crispier!
When you are ready to cook the salmon, preheat oven to 415 degrees F (210 C). Line a baking sheet with foil. Curl up the sides of the foil to prevent the marinade from leaking out. Remove the salmon from the marinade and place the filets onto the baking sheet, fleshier side up. Slowly pour the remaining marinade over the salmon. You may feel like it is too much marinade, but more marinade = more flavor! Roast the salmon in the oven for 15-20 minutes, until your desired consistency is reached. At this point, I like to broil the salmon for a few minutes. If you do this, watch it closely, when you start to see the marinade bubble and dark a slight char on the salmon, take it out.
Assembling the bowl: in a wide bowl, place in your base layer, in this case sushi rice (recipe coming soon). Top with salmon, additional toppings (picked cucumber, roasted broccoli, edamame, and shredded carrots). Drizzle the bowl with your favorite sauce, here we are using our spicy mayo. Finally, top with any finishing touches, like sesame seeds.
Notes & Tips
Customise freely - use whatever toppings you have on hand — avocado, radish, corn, chopped nori, or different grains.
Marinating the salmon for longer, deepens the flavour.
This dish is perfect for meal prep. Make extra salmon for lunches the next day; simply switch up toppings to keep it exciting.
Swap spicy mayo for teriyaki, tahini, or soy-based dressings for variety.
