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Photo of salmon and root vegetables ready to be roasted




Get in full summer mode with this refreshing recipe. Change up your standard recipe with ideas from the mix & match guide.


  • 1 1/2 lbs. wild Alaska salmon fillet, previously frozen. Remove skin & pin bones and cut into half-inch cubes. Pat the cubed salmon dry using a paper towel.

  • 1/2 cup green onions, thinly sliced

  • 1/2 cup sweet or white onion, minced 1/8 -inch

  • 2 Tbsp white sesame seeds, lightly toasted

  • 1/4 cup poké dressing (recipe follows)

  • 1 teaspoon honey

In a stainless steel bowl, combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to 2 days. Makes about 4 cups.


  • 1 Tbsp fresh garlic, finely minced

  • 1 cup soy sauce

  • 3/4 cup sesame oil

  • 1/2 tsp Kosher salt

  • 3/4 tsp red pepper flakes

Mix all ingredients together until well combined. Stir well before using. Label, date and refrigerate up to 5 days. Makes: About 2 1/4 cups.


  • - Defrost fish in a perforated pan (covered) overnight to drain the juice from the fish.

  • - It's easier to cube the salmon when it is still slightly frozen.

  • - Best to let the poké marinate for 30 minutes before serving.


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