Copper River Sockeye Salmon Poke Recipe

Prepare Salmon

Pat the salmon dry with paper towels, then cut into 1/2-inch cubes. Keep chilled until ready to marinate.

Make Marinade

In a medium bowl whisk together tamari, toasted sesame oil, mirin, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes until honey is dissolved.

Marinate Briefly

Toss the cubed salmon gently with 2 tablespoons of the marinade and let sit refrigerated for 8–10 minutes. Reserve the remaining marinade for basting and finishing.

Flash-Sear Salmon

Heat a heavy skillet (cast-iron preferred) over high heat until shimmering. Add neutral oil and immediately add the salmon cubes in a single layer (work in batches if needed). Sear for 20–30 seconds per side—just long enough to develop a light browned edge while staying raw inside. Use tongs or a spatula to turn gently. Remove to a plate and, while still warm, spoon a little reserved marinade over the salmon to glaze.

If using sushi rice: rinse 1 cup sushi rice until water runs clear, cook according to package directions to yield about 2 cups cooked. Season warm rice with a pinch of salt and the rice seasoning or a light sprinkle of rice vinegar. If using mixed greens, wash and spin dry.

Combine the diced cucumber, diced avocado, and sliced mushrooms in a small bowl. Toss gently with 1 teaspoon of the reserved marinade to flavor and prevent avocado browning.

Form Crispy Wontons

For simple crisp wonton chips: stack a few wonton wrappers, brush both sides lightly with oil, and cut into triangles or strips with a knife or pizza cutter. For pockets: place a heaping teaspoon of avocado-cucumber mixture in the center of each wonton, dampen edges with water, fold and seal into triangles or purses.

Fry or Air-Fry Wontons

To deep-fry: heat oil in a small pot to 350°F (175°C). Fry wonton chips or pockets in batches 30–60 seconds until golden and crisp. Drain on paper towels. To air-fry: preheat to 375°F (190°C), lightly brush or spray wontons with oil, air-fry 4–6 minutes until golden, turning once.

Divide the rice or greens among 4 bowls (serves 4). Scatter a layer of the avocado-cucumber mixture over the base.

Arrange the flash-seared salmon cubes on top of each bowl. Spoon any remaining reserved marinade over the salmon sparingly (the marinade was used raw, so do not re-add marinade that sat with raw salmon for long; use only the reserved portion set aside before adding raw fish).

Top with toasted sesame seeds, sliced scallions, and microgreens or cilantro. Tuck 2 crispy wonton chips or 1 sealed wonton pocket into each bowl for crunch.

Serve immediately with lime wedges for squeezing over the salmon.