The Alaska Seafood Marketing Institute teamed up with Chef Kathy Casey to develop an Alaska Sockeye Salmon Poké recipe perfect for summer dining.

Poké is all the rage in foodservice these days.


Makes about 4 cups (28 oz wt.)

  • 1 1/2 pounds Alaska Sockeye Salmon fillet, previously frozen, pin bones, skin, and blood line removed, cut into half-inch cubes
  • 1/2 cup (1 1/2 oz. wt.) green onions, thinly sliced
  • 1/2 cup (2 oz wt.) sweet or white onion, minced 1/8-inch
  • 2 tablespoons white sesame seeds, lightly toasted
  • 1/4 cup Poke Dressing (recipe follows)


In a stainless steel bowl combine all ingredients. Gently mix to coat the fish. Store refrigerated for up to one day.

Chef’s Tips:

  • Best to let the Poke marinate for 30 minutes before serving.
  • Defrost fish in a perforated pan (covered) overnight to drain the juice from the fish.

Poke Dressing

Makes about 2 1/4 cups (18 fl oz.)

  • 1 tablespoon fresh garlic, finely minced
  • 1 cup soy sauce
  • 3/4 cup sesame oil
  • 1/2 teaspoon Kosher salt
  • 3/4 teaspoon red pepper flakes


Mix all ingredients together until well combined. Stir well before using.

Label, date and refrigerate up to 5 days.

Chef’s Notes:

  • Try making with toasted sesame oil for a rich flavor.
  • Add 1 tablespoon of local honey for a sweet note.
Feature, Recipes