This Cooked Salmon Poke Bowl transforms traditional Hawaiian poke into a beginner-friendly meal that's ready in just 25 minutes. Instead of raw fish, tender baked salmon cubes are tossed in a sweet-savory sesame marinade, layered over rice, topped with crisp vegetables, and a drizzle of more flavor-packed sauce.
Living with celiac, I've spent years creating easy, gluten-free meals that taste amazing, like this salmon poke bowl made with tamari. It's fresh, approachable, and perfect for anyone to enjoy.
A Quick Look At The Recipe
- Total Time: 25 minutes
- Recipe Difficulty: Easy
- Cooking Method: Bake
- Main Ingredients: Salmon, rice, edamame, fresh vegetables, tamari-sesame marinade
- Dietary Info: Gluten-free (with tamari), dairy-free, pescatarian
- Serves: 4
- Calories: 710
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Super quick and easy recipe. Great for the family as everyone can make their own bowls!
- leah
If you love these cooked salmon poke bowls and want more cooked poke bowl recipes, try my 15-Minute Chicken Poke Bowls that use chicken instead of raw fish, my Quinoa Edamame Broccoli Salad for an Asian-inspired grain bowl, or these PF Chang's Chicken Lettuce Wraps when you're craving something crunchy and fresh.
Why You'll Love This Recipe
- Easy Healthy Sauce: The homemade sauce is made with only 5 simple ingredients & it's refined sugar-free, unlike other sauces that are high in sugar & calories.
- Quick & Weeknight-Friendly: Ready in 25 minutes with minimal hands-on time, perfect for busy evenings when you want something healthy.
- Cooked, Not Raw: This baked salmon poke bowl uses cooked fish instead of sushi-grade salmon, making it approachable for anyone nervous about raw fish.
- Meal Prep Friendly: Every component stores separately for up to 5 days, so you can build fresh bowls all week long.
- Fully Customizable: Swap proteins, add toppings you love, or crank up the heat with sriracha; this bowl adapts to whatever you're craving or have in your fridge. Try adding my boneless grilled chicken thigh recipe as a protein swap.
- Nutrient-Dense & Balanced: Packed with balanced macro nutrients without feeling heavy. It's high in protein and refined sugar-free.
Cooked Salmon Poke Bowl Key Ingredients
This cooked salmon poke bowl recipe is a powerhouse of balanced nutrition, flavors, and whole foods!
- Salmon: I recommend using fresh salmon fillets with the skin removed. Look for wild-caught salmon if possible, as it tends to have a firmer texture that holds up well when cubed. Pat the salmon dry before cutting to help it caramelize slightly in the oven.
- Tamari: This is my go-to for a gluten-free salmon poke marinade. Tamari has a richer, less salty flavor than regular soy sauce, which balances perfectly with the honey and sesame oil. If you're not gluten-free, regular soy sauce works too.
- Fresh Ginger: Grating fresh ginger releases its oils and gives the marinade a bright, spicy kick. Pre-minced ginger from a jar won't deliver the same punch.
- Edamame: These add both protein and a subtle sweetness. I use frozen shelled edamame, just thaw, drain, and toss into the bowl.
Substitutions & Variations
- Rice: Swap white rice for brown rice, quinoa, or cauliflower rice and spiralized zucchini noodles for a lighter, veggie-forward base that's lower-carb with extra fiber. You could also use sushi rice for a stickier, more traditional base.
- Salmon: Not a salmon fan? Use cooked shrimp, seared tuna (or raw if you prefer), diced chicken breast, or extra-firm tofu for a vegetarian option.
- Tamari/Soy Sauce: If you need a lower-sodium option, use coconut aminos. It's slightly sweeter and less salty, so you may want to reduce the honey.
- Honey: Substitute with maple syrup or agave nectar for a vegan version, keeping the sweet balance intact.
- Spicy Bowl: How to make salmon poke spicy! Mix sriracha or chili garlic sauce into the marinade, or drizzle spicy mayo (mayo + sriracha) over the finished bowl. You can also add sliced jalapeños or red pepper flakes.
- Tropical Additions: Add diced mango or pineapple chunks for a sweet contrast to the savory marinade in this salmon poke bowl recipe.
How To Make Cooked Salmon Poke Bowls
- Step 1: Start by cooking 2 cups of rice according to the package directions. I always use a rice cooker for perfectly fluffy rice every time. Once cooked, fluff with a fork and set aside to cool slightly while you prep the rest.
- Step 2: In a medium bowl, whisk together tamari, sesame oil, honey, grated ginger, and minced garlic. Mix until the honey dissolves completely. This sweet-savory sauce doubles as both the marinade and poke bowl sauce.
- Step 3: Cut 1 pound of salmon into bite-sized cubes (about 1-inch pieces). Pour half of the marinade over the salmon and toss gently to coat. Let it sit for 5-10 minutes while you chop your vegetables.
- Step 4: Prepare your vegetables. Peel and shred the carrots, dice the red bell pepper, thinly slice purple cabbage, dice the cucumber, and chop green onions. Thaw the edamame if using frozen.
- Step 5: Preheat your oven to 350°F. Spread the marinated salmon cubes on a parchment-lined baking sheet in a single layer. Bake for 10-12 minutes until the salmon is just cooked through and flakes easily. Don't overbake; you want it tender and moist, not dry.
- Step 6: Divide the cooked rice among 4 bowls. Arrange the cooked salmon poke over the rice, then add carrots, bell pepper, cabbage, cucumbers, edamame, green onions, and avocado. Drizzle the sauce over each bowl & serve immediately!
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Cooked Salmon Poke Bowl Expert Tips
- Don't Overcook the Salmon: The difference between perfectly cooked and dry salmon is just 2-3 minutes. Check your salmon at 10 minutes, it should be opaque and flake easily, but still be slightly glossy in the center.
- Pat Salmon Dry Before Cutting: Use paper towels to thoroughly dry your fillet before cubing.
- Cook the Rice Perfectly: Start by rinsing 2 cups of white rice under cold water. In a medium pot, bring 4 cups of water and a pinch of salt to a boil. Add the rinsed rice, stir once, and reduce the heat to low. Cover the pot with a lid and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam. Fluff the rice with a fork and allow it to cool slightly.
Alternative Ways to Cook Your Salmon: While baking is my go-to method because it's so easy, salmon is incredibly versatile! Try another one of my baked salmon recipes!
- Pan-Seared Salmon: Heat a large cast-iron skillet over medium-high heat with 2 tablespoons of olive oil. Cook for 4-5 minutes without moving the fish, then flip and cook for another 3-4 minutes until the internal temperature reaches 125°F-130°F. I like to use a meat thermometer to check this.
- Grilled Salmon: Preheat your grill to medium-high heat (about 375-400°F). Place the salmon skin-side down and grill for 6-8 minutes per side, depending on thickness.
- Air Fryer Salmon: Short on time? The air fryer is your friend! Preheat your air fryer to 400°F. Place seasoned salmon fillets in the basket (no overlapping!) and cook for 7-9 minutes.
- Raw Salmon (Sushi-Grade): If you're planning to use raw salmon, make sure you use sushi-grade salmon.
Frequently Asked Questions
No, a salmon poke bowl doesn't have to be raw. While traditional Hawaiian poke is made with raw fish, you can easily make a delicious version of cooked salmon poke bowls like this recipe!
The salmon should be opaque throughout and flake easily with a fork. Internal temperature should reach 125°F-130°F. Avoid overcooking.
Yes! Thaw frozen salmon completely in the refrigerator overnight, then pat it dry thoroughly before cutting it into cubes. Excess moisture will prevent proper caramelization in the oven.
Yes, you can cook already-cooked salmon, but do it gently. Since it's already been cooked once, additional cooking can easily dry it out or make it tough. Warm it just until heated through rather than fully cooking it again.
Absolutely. If you prefer traditional raw salmon poke, use sushi-grade salmon, cube it, and marinate for 15-30 minutes before assembling. Skip the baking step entirely.
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📖 Recipe
Cooked Salmon Poke Bowl (25 Minutes)
Ingredients
- 2 Cups Rice
- 1 Pound Salmon cubed
- 1 Cup Edamame
- 2 Large Carrots
- 1 Red Bell Pepper diced
- 1 Cup Purple Cabbage
- 1 Cup Cucumbers diced
- ½ Cup Green Onions chopped
- Avocado
- Sesame Seeds
Marinade & Sauce
- ½ Cup Tamari or GF Soy Sauce
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Honey
- 1 Teaspoon Ginger grated
- 1 Tablespoon Garlic minced
Instructions
- Start by cooking your rice. Once the rice is ready, fluff it with a fork and set it aside to cool slightly while you prepare the other ingredients.
- In a bowl, whisk together tamari or soy sauce, sesame oil, honey, grated ginger, and minced garlic. This marinade will both season the salmon and act as a drizzle for your poke bowls. Be sure to mix it well to ensure the honey fully dissolves into the sauce.
- Cut the salmon into bite-sized cubes and pour half of the marinade/sauce over the salmon. Let it sit for a few minutes while you prepare the veggies. Bake the salmon in the oven for about 12 minutes at 350°F for an even cook. Once cooked, set the salmon aside.
- Shred the carrots, dice the bell pepper, slice the avocado, chop the cucumber, and slice the purple cabbage into thin strips.
- Assemble the bowls! Place a serving of rice in each bowl. Layer on the cooked salmon cubes, edamame, carrots, red bell pepper, purple cabbage, cucumbers, and green onions. Pour a little bit of the sauce over the top of each bowl.
- Your Cooked Salmon Poke Bowls are ready to be enjoyed! Serve them immediately while the rice is still warm, and garnish with any additional toppings like sesame seeds, or seaweed if you like.
Notes
- Don't Overcook the Salmon: Check your salmon at 10 minutes it should be opaque and flake easily but still be slightly glossy in the center.
- Pat Salmon Dry Before Cutting: Use paper towels to thoroughly dry your fillet before cutting.
- How to Cook Perfect Rice: Start by rinsing 2 cups of white rice under cold water. In a medium pot, bring 4 cups of water and a pinch of salt to a boil. Add the rinsed rice, stir once, and reduce the heat to low. Cover the pot with a lid and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes to steam. Fluff the rice with a fork and allow it to cool slightly.
Nutrition
Save This Recipe!
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Leah says
super quick and easy recipe. Great for the family as everyone can make their own bowls!
Emmy Clinton says
I'm glad you and your family liked it!