A delicious twist on a traditional poke bowl, this cooked salmon poke bowl features perfectly pan-seared salmon cubes glazed in a sweet and savory honey garlic sauce paired with fresh veggies and creamy avocado.
It’s the perfect dish for lunch or light dinner.
This cooked salmon poke bowl recipe combines high-quality wild-caught salmon with fresh veggies and a tangy glaze that’s irresistibly good.
Whether you’re meal-prepping or looking for a quick lunch or weeknight dinner, this bowl checks all the boxes. And like my Avocado Plantain Rice Bowl, you can make it more filling by serving it over brown rice or cauliflower rice to keep it low carb.
It’s my go-to recipe when I crave something light, flavorful, and satisfying.
Why You'll Love This Recipe
- Quick & Easy: Ready in just 20 minutes, this recipe is perfect for busy weeknights or a quick lunch.
- Customizable: Add your favorite veggies or drizzle with spicy mayo.
- Healthy & Nutritious: It's packed with omega-3 fatty acids and fresh veggies.
- Meal Prep Friendly: Store leftover salmon in an airtight container for a delicious meal the next day.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
This cooked salmon poke bowl contains fresh ingredients for a quick, wholesome meal. Here's what you need:
- Wild-Caught Salmon Fillets: High-quality salmon ensures rich flavor and a tender texture. Get some extra to make my Buttery Baked Salmon With Baby Broccoli.
- Coconut Aminos: A gluten-free alternative to soy sauce, adding a subtle sweetness. Use any leftovers in my Ginger Bok Choy Noodle Soup or One Skillet Peach Glazed Chicken Legs.
- Honey: Balances the savory flavors and creates a caramelized glaze on the salmon.
- Fresh Veggies: Crisp veggies like carrots add crunch and color.
- Creamy Avocado: Adds a creamy, rich texture that pairs perfectly with the seasoned salmon.
- Seasoning: Paprika, garlic powder, salt, and grated ginger add savory and warm flavors to the honey garlic salmon glaze.
- Coconut Oil: It helps coat the cubed salmon and adds a subtle but wonderful coconut flavor.
- Garnishes: Sesame seeds add a nutty topping, and the green onions a savory touch of crunch.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Prepare the Sauce: In a small bowl, whisk together honey, coconut aminos, paprika, garlic powder, minced ginger, and 1 tablespoon of coconut oil. Set aside.
Step Two (Picture 2 above) - Cook the Salmon: Heat coconut oil in a large skillet over medium-high heat. Add salmon cubes and sear for 1-2 minutes per side until golden brown. Sprinkle with salt.
Step Three (Picture 3 above) - Glaze the Salmon: Pour the sauce over the salmon pieces in the pan. Cook for 1-2 minutes, tossing gently until the salmon is well-coated and caramelized.
Step Four (Picture 4 above) - Assemble the Bowls: Divide fresh veggies and creamy avocado slices among bowls. Top with cooked salmon. Garnish with sesame seeds and chopped green onions.
Top Tips
- Pat-Dry Salmon: Pat salmon cubes dry with a paper towel before cooking for better searing.
- Don't Overcook: Avoid overcooking to keep the salmon moist and tender.
- Cut Salmon into Chunks: Use a serrated knife to cube the fresh salmon.
Substitutions
- Coconut Aminos: Use soy sauce or gluten-free tamari.
- Honey: Substitute with maple syrup or brown sugar for a different sweetness.
- Coconut Oil: Avocado oil works well in this recipe.
Variations
- Spicy Twist: Add red pepper flakes or drizzle with sriracha sauce.
- Seaweed Salad Addition: Incorporate nori sheets or a seaweed salad for a sushi-inspired flair.
- Add Extra Protein: Serve with some edamame beans on the side.
- Make it More Traditional: Add a rice base and a splash of rice vinegar to your rice before serving for a more traditional poke bowl flavor.
Storage
- Store leftover salmon bites in an airtight container in the refrigerator for up to three days.
- Reheat gently in a skillet or enjoy cold as part of a deconstructed sushi roll.
Recipe FAQs
Yes! Store the cooked salmon in airtight containers. Assemble the bowl just before serving for the freshest results.e
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This cooked salmon poke bowl is a flavorful, healthy, and versatile recipe with a perfect balance of sweet, savory, and tangy flavors. Enjoy!
📖 Recipe
Cooked Salmon Poke Bowl With Easy Sauce
Mariska RamondinoEquipment
- 1 Sharp knife For cutting salmon into small chunks or cubes
- 1 Mixing bowl For sauce preparation
Ingredients
- 2 tablespoons honey
- 1 teaspoon paprika powder
- 3 tablespoons coconut oil, separated
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon minced or grated ginger
- 2 tablespoons coconut or liquid aminos gluten-free Tamari or Soy sauce can work as well.
- 1.25 pounds wild salmon fillet or fillets, skinned and cut into 1-inch cubes about 566 grams
- 1 large green onion, chopped (optional) for serving
- 1 to 2 large avocados, peeled and sliced (optional) for serving
- 1 to 2 large carrots peeled and cut into long thin ribbons (optional) for serving
- sesame seeds (optional) for serving
Instructions
- Combine honey, coconut aminos, paprika powder, garlic powder, ½ teaspoon of salt, ginger, and 1 tablespoon of coconut oil in a bowl. Stir until well blended. Set aside.2 tablespoons honey, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon minced or grated ginger, 2 tablespoons coconut or liquid aminos
- Melt two tablespoons of coconut oil in a large pan over medium-high heat. Add the salmon. Sear for about 1 to 2 minutes on each side or until it easily releases from the pan and has browned sides. Season with ½ teaspoon of salt.3 tablespoons coconut oil, separated, 1.25 pounds wild salmon fillet or fillets, skinned and cut into 1-inch cubes
- Pour the reserved sauce mixture over the salmon in the pan. Cook and toss for another 1 to 2 minutes until the sauce is somewhat caramelized and all the salmon is well coated.
- Assemble two bowls and divide the carrots and avocado slices. Serve the salmon bites on top. Garnish with sesame seeds and green chopped onions.1 large green onion, chopped (optional) for serving, 1 to 2 large avocados, peeled and sliced (optional) for serving, 1 to 2 large carrots peeled and cut into long thin ribbons (optional) for serving, sesame seeds (optional) for serving
Notes
- Storage: Store leftover cooked salmon bites in an airtight container in the fridge for up to three days.
- Serving: This light dish is perfect for lunch or weeknight dinner. It's light and low-carb. But if you want a more substantial addition, feel free to serve it over a bed of your favorite cooked rice.
- Note: Don't pan-fry the fish too long; otherwise, these salmon bites end up dry.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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