Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated February 28, 2025
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J. Kenji López-Alt

Why It Works

  • Sweet onions provide flavor without pungency or heat.
  • Crunchy macadamia nuts complement the tender, fatty texture and flavor of raw salmon.
  • Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture.

Salmon isn't a Hawaiian fish, but it's still great in poke, the Hawaiian raw-fish salad. Because of its fattier texture and more robust flavor, salmon can stand up to some stronger mix-ins at the poke bar.

Recipe Details

Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

Prep 5 mins
Cook 5 mins
Active 15 mins
Cooling and Resting Time 10 mins
Total 20 mins
Serves 4 to 6 servings
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Ingredients

  • 1 tablespoon (15 ml) vegetable or canola oil

  • 1/2 cup roughly chopped macadamia nuts (about 2.5 ounces; 70 g)

  • 12 ounces (340 g) raw, skinless sashimi-grade salmon, cut into 1/2-inch cubes

  • 3 ounces (85 g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice

  • 1 scallion, thinly sliced

  • 1 teaspoon (about 3 g) white or black sesame seeds, or a mix

  • 2 tablespoons store-bought or homemade fried shallots (about 1/2 ounce; 15 g)

  • 4 teaspoons (20 ml) soy sauce, more or less to taste

  • 2 teaspoons (10 ml) toasted sesame oil, more or less to taste

  • 1 teaspoon (5 ml) chili garlic sauce, more or less to taste

  • Kosher salt

  • Steamed rice (if eating as a meal)

Directions

  1. Heat vegetable oil and macadamia nuts in a small skillet over medium heat. Cook, tossing and stirring frequently, until nuts are golden brown on most surfaces, about 5 minutes. Transfer to a paper towel–lined plate and allow to cool for 5 minutes. Transfer to a large bowl.

  2. Add salmon, onion, scallion, sesame seeds, shallots, soy sauce, sesame oil, and chili garlic sauce to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, or chili garlic sauce as desired. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.

This Recipe Appears In

Nutrition Facts (per serving)
256 Calories
22g Fat
4g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 256
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 18%
Cholesterol 31mg 10%
Sodium 302mg 13%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 13g
Vitamin C 4mg 21%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 298mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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