Smoked Salmon Poke

How to Make Smoked Salmon Poke

1. 1

   Step 1: Quick cure the salmon

   Pat the salmon dry and place skin-side down on a tray. Mix the kosher salt and brown sugar and sprinkle evenly over the flesh; gently rub to coat. Refrigerate uncovered for 15 minutes to draw out a bit of moisture and season the fish.

   For this step

   • 1 lbskin-on salmon fillet
   • 1 tbspkosher salt
   • 1 tbspbrown sugar
   
2. 2

   Step 2: Rinse and form a pellicle

   Rinse the cure off the salmon under cold water and pat thoroughly dry with paper towels. Transfer to a rack and let sit 15–20 minutes at room temperature (or in the fridge uncovered) so a tacky pellicle forms; this helps smoke adhere and build flavor.
   
3. 3

   Step 3: Hot-smoke the salmon

   Preheat your smoker to 225°F (107°C) using mild fruit woods like alder or apple if available. Place the salmon skin-side down and smoke for 30–45 minutes, until the internal temperature reaches 140–145°F (60–63°C) and the flesh flakes easily. Remove and let rest 5 minutes, then cool slightly.
   
4. 4

   Step 4: Make the sesame-soy dressing

   Whisk together the soy sauce, sesame oil, and rice vinegar in a small bowl. Taste and adjust balance — add a touch more vinegar for brightness or a splash more soy for saltiness. This simple dressing will coat the salmon and vegetables without overpowering the smoke.

   For this step

   • 3 tbspsoy sauce
   • 1 tbspsesame oil
   • 1 tbsprice vinegar
   
5. 5

   Step 5: Flake, toss, and serve

   Flake the smoked salmon into bite-sized pieces and combine in a bowl with diced cucumber, avocado, and sliced green onions. Pour the dressing over the mixture and gently toss to combine; finish with a sprinkle of toasted sesame seeds. Serve immediately over steamed rice, greens, or in bowls with pickled vegetables on the side.

   For this step

   • 3 stalksgreen onions (scallions), thinly sliced
   • 1/2 cupEnglish cucumber, diced
   • 1 mediumripe avocado, diced
   • 1 tbsptoasted sesame seeds
   

1. Pat the salmon dry and place skin-side down on a tray. Mix the kosher salt and brown sugar and sprinkle evenly over the flesh; gently rub to coat. Refrigerate uncovered for 15 minutes to draw out a bit of moisture and season the fish.
2. Rinse the cure off the salmon under cold water and pat thoroughly dry with paper towels. Transfer to a rack and let sit 15–20 minutes at room temperature (or in the fridge uncovered) so a tacky pellicle forms; this helps smoke adhere and build flavor.
3. Preheat your smoker to 225°F (107°C) using mild fruit woods like alder or apple if available. Place the salmon skin-side down and smoke for 30–45 minutes, until the internal temperature reaches 140–145°F (60–63°C) and the flesh flakes easily. Remove and let rest 5 minutes, then cool slightly.
4. Whisk together the soy sauce, sesame oil, and rice vinegar in a small bowl. Taste and adjust balance — add a touch more vinegar for brightness or a splash more soy for saltiness. This simple dressing will coat the salmon and vegetables without overpowering the smoke.
5. Flake the smoked salmon into bite-sized pieces and combine in a bowl with diced cucumber, avocado, and sliced green onions. Pour the dressing over the mixture and gently toss to combine; finish with a sprinkle of toasted sesame seeds. Serve immediately over steamed rice, greens, or in bowls with pickled vegetables on the side.