Spicy Salmon Poke Bowls
These Salmon Poke Bowls are full of healthy protein and packed with protein and delicious Japanese inspired flavors! You can customize these bowls with any of your favorite toppings and sauces. I will show you how I make my homemade slaw and crunchy topping as well if you want to add that to your bowls!
The salmon is marinated in a spicy soy marinade. These bowl have a kick to them, but not too much! Plus, when you mix it in with all of your veggies and other toppings, it isn't too spicy at all. You can substitute the salmon for any kind of sushi grade salmon, shrimp, etc. The combinations are honestly endless! I had some extra marinade with this recipe so I decided to also marinate some shrimp and cooked it with my salmon.
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Reasons to Love These Poke Bowls
- Quick & Easy: These are super and easy to make. For the salmon you just have to marinate it and plop it on a baking sheet!
- Extremely Customizable: You can really make these your own and make so many different variations. Feel free to use a different protein (or even a mix of different proteins) and add ins.
- Nutritious: The ingredients in poke bowls are typically super fresh, refreshing & healthy!
Ingredients For The Salmon
- Salmon - 2 pounds of fresh Atlantic salmon, or your favorite kind of salmon. You can also use sushi grade fish, tuna, shrimp, etc.
- Coconut Aminos - 1/4 cup of coconut aminos or low sodium soy sauce.
- Rice Vinegar - 1/4 cup of rice vinegar.
- Sesame Oil - 1 tablespoon of sesame oil. I don't know about you, but I am obsessed with sesame oil haha! It really tops off any Japanese inspired dish in my opinion!
- Sriracha - 2 tablespoons of your favorite sriracha sauce.
- Green Onions - 4 green onions, sliced (whites only)
- Minced Garlic & Ginger - I did one teaspoon of each, but measure with your heart.
How To Make The Salmon
- In a large bowl, combine all of the ingredients for the salmon and allow the salmon to marinate for 1-4 hours. Be sure to reserve some of the sauce before marinating the salmon to top your bowls off.
- Preheat your oven to 400°F. Line a large baking sheet with foil. Line the salmon onto the baking sheet and discard any extra marinade. I ended up using my extra marinade to marinate some shrimp and add it to my bowls!
- Bake for 8 minutes and then broil for about 4 minutes.
- Assemble your bowls with the salmon and your desired toppings/add ins. I did sticky rice, cabbage slaw, crunchy topping, spicy mayo, avocado, cucumber, and edamame.
How To Make My Slaw
If you want a homemade slaw, combine the following in a mixing bowl:
- 4 cups shredded cabbage
- 2 tbsp. low sodium soy sauce or coconut aminos
- 2 tbsp. rice vinegar
- 1 tsp sesame seed oil
How To Make My Crunchy Topping
Again, this is totally optional, but I wanted to share how I make my crunchy topping in case you want to make one! Heat up a small skillet over medium heat. Add 1/2 cup of panko, 1 teaspoon of sesame seed oil, and 1/4 teaspoon each of garlic powder & onion powder. Cook until golden and toasty.
If you are on a low carb diet, you can use pork rinds in stead of panko. I don't use panko normally, but since it's so minimal and just being sprinkled on top of my bowls, I didn't mind having a little bit of it!
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Bowl Add Ins
In addition to slaw and a crunchy topping, here are some other add ins you can put in your bowls:
- Sticky rice
- Avocado
- Carrots
- Cucumber
- Spicy mayo
- Edamame
- Nori
- Green onions
- Soy sauce
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy these cold.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Other Recipes You May Like
These Salmon Poke Bowls are full of healthy protein and packed with protein and delicious Japanese inspired flavors! You can customize these bowls with any of your favorite toppings and sauces. I will show you how I make my homemade slaw and crunchy topping as well if you want to add that to your bowls!
- 2 lb fresh Atlantic salmon (diced)
- ¼ cup coconut aminos
- ¼ cup rice vinegar
- 1 tbsp sesame seed oil
- 2 tbsp sriracha sauce
- 4 green onions (diced, whites only)
- 1 tsp garlic (minced)
- 1 tsp ginger (minced)
In a large bowl, combine all of the ingredients for the salmon and allow the salmon to marinate for 1-4 hours. Be sure to reserve some of the sauce before marinating the salmon to top your bowls off.
Preheat your oven to 400°F. Line a large baking sheet with foil. Line the salmon onto the baking sheet and discard any extra marinade. I ended up using my extra marinade to marinate some shrimp and add it to my bowls!
Bake for 8 minutes and then broil for about 4 minutes.
Assemble your bowls with the salmon and your desired toppings/add ons. I did sticky rice, cabbage slaw, crunchy topping, spicy mayo, avocado, cucumber, and edamame.
Servings 8
- Amount Per Serving
- Calories 204kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1.4g7%
- Cholesterol 55mg19%
- Sodium 520mg22%
- Total Carbohydrate 2g1%
- Dietary Fiber 0.5g2%
- Sugars 1g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are per 4 ounces of salmon and for the salmon only with the marinade.
Please note that my nutrition label is approximate and has slight rounding.