Recipe of the Week: Copper River Salmon Poke

Brighten up your holiday table with some festive green and red salmon poke

By Hayley Hoover
F/V Obsidian


1 lb. thawed Copper River king salmon, cut into ½” cubes 

¼ cup soy sauce

2 tsp sesame oil

1 tsp grated fresh ginger

1 clove fresh garlic mashed and chopped

½ C chopped green onion

1 large avocado cubed

½ red chili pepper, seeded, cored, and diced (more/less to your desired heat level)

Sesame seeds or furakake for garnish 



In a large mixing bowl, combine soy sauce, sesame oil, grated ginger and mashed/chopped garlic.

Added the cubed Copper River salmon to the liquid ingredients and stir to coat the salmon.

Add the chopped green onion, cubed avocado, and diced pepper and combine all ingredients well. (I like to use my hands to mix to prevent the salmon and avocado being mashed).

Serve immediately on top of rice or as a dip with chips.

Recipe courtesy Hayley Hoover of the F/V Obsidian. Provided in partnership with Copper River/Prince William Sound Marketing Association.