Wild Salmon Poke Salad – Wild Bay Seafood Company

Wild Salmon Poke Salad

There is something about sockeye poke that keeps me coming back again and again. It is flavorful, fresh, and surprisingly simple to prepare. The salty soy sauce combined with the savory sesame oil and sweet honey is a wonderful balance of flavors, and the vibrant red makes the dish a true feast for the eyes as well as the stomach!

The other day I came across a recipe for pickled magnolia blossoms from Not Without Salt, a food blog that I admire. The author claimed that you can not only eat magnolia blossoms, but that they have a delicious mild ginger flavor.

Instantly I wondered, “What would magnolia blossoms taste like with our sockeye?”

The answer: pretty delicious.

I put together this Wild Salmon Poke Salad to try my hand at combining our sockeye with magnolia blossoms, and am very pleased with how it turned out. Give it a try and let me know how it worked for you - I love hearing your feedback! P.S. if you do not have access to magnolia blossoms, do not fret. Pickled ginger works great as a substitute.



  • 2 magnolia blossoms or 1 Tbsp. pickled ginger
  • 1 Sockeye Fillet

  • 2 Tbsp. Soy Sauce

  • 1 Tbsp. Sesame Oil

  • 1 tsp. Honey

  • 1 tsp. black sesame seeds

  • 3 radishes, thinly sliced

  • 4 baby carrots, cut into matchsticks

  • 1/2 avocado, thinly sliced

  • 1/3 English cucumber, thinly sliced

  • arugula

  • white rice, cooked according to package directions

  • 2 small sheets of seaweed, sliced into match sticks

  • wasabi

  • edamame, shelled


(Serves 2)

Rinse your sockeye fillet and pat dry. Remove the skin from the salmon using a fillet knife, then cut into bite-sized cubes. Combine the salmon with the soy sauce, sesame, oil, honey, and sesame seeds, cover and refrigerate for 30 minutes to marinate.

While the salmon is marinating, cook the white rice according to the package directions. Grab your favorite serving tray and place a few handfuls of arugula onto it. pull a several petals from the magnolia blossom and mix into the arugula. Place the remaining blossoms onto the corner of the tray to decorate. Add the radishes, carrots, avocado, edamame, cucumber and a few scoops of rice to the salad. After 30 minutes has passed, remove the salmon from the fridge and add to the salad. Garnish with seaweed and wasabi. Serve immediately. Enjoy!


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