Cooked Salmon Poke Bowl (gluten-free, Paleo)

A salmon poke bowl with salmon chunks, sugar snap peas, red bell pepper strips and shredded carrots.

5 from 1 vote

Cooked Salmon Poke Bowl (gluten-free, Paleo)

This Cooked Salmon Poke Bowl recipe is a healthy, easy meal bursting with flavor and color. And it's made in under 30 minutes!

Plus it's gluten-free, dairy-free, soy-free, low carb, keto and Paleo friendly.

Prep Time15

Cook Time6

Total Time21

Course: Main Course

Cuisine: American, Hawaiian

Servings: servings

Calories: 412kcal

Author: Don Baiocchi

Ingredients

1 tablespoon avocado oil
1 tablespoon coconut aminos
1 tablespoon honey
1 teaspoon unseasoned rice wine vinegar
1 teaspoon red pepper flakes
¾ teaspoon fine sea salt
1½ pounds salmon fillets (about 4), fresh or frozen (thawed if frozen), see note below
1 tablespoon toasted sesame seeds
Your favorite vegetables, for serving: red bell pepper, carrots, sugar snap peas, cucumber, red cabbage, green onions, avocado, broccoli, cooked and cooled cauliflower rice, etc.

For the sauce

¼ cup mayonnaise, preferably avocado oil-based
2 teaspoons coconut aminos
½ teaspoon toasted sesame oil

Instructions

Heat the broiler.
Line a baking sheet with aluminum foil (see note below).
In a large bowl, whisk the oil, 1 tablespoon coconut aminos, honey, rice wine vinegar, red pepper flakes and salt until combined.
On a cutting board, pat the salmon fillets dry with paper towels. Then cut each fillet into bite-sized chunks (roughly ¾").
Toss the salmon chunks in the glaze until evenly coated (I just use my hand for this).
Spread the salmon out on the lined baking sheet, making sure the pieces aren't touching. Drizzle over any glaze remaining in the bowl.
Broil the salmon for about 4-6 minutes. Start checking after 4 minutes and then every minute or so to make sure it doesn't burn (the sugars in the honey can make it burn quickly).
Meanwhile, in a medium bowl, whisk the mayonnaise, 2 teaspoons coconut aminos and sesame oil until combined and smooth.
Serve the salmon in bowls with your preferred vegetables and sprinkle on the toasted sesame seeds. Drizzle the sauce over everything and enjoy!

Notes

Nutrition note: The nutritional info does include any added vegetables.

Note about the salmon: I prefer the kind with skin on. If yours has the skin on but you don't like it, cook the salmon according to the recipe and, when it's cool enough to handle, peel the skin off the salmon chunks.

Note about aluminum foil: You might be tempted the skip the aluminum foil. If you do, the baking sheet will be pretty difficult to clean as the honey in the glaze will make the salmon stick to the sheet.

Substitutions

I haven't tried this recipe with any other protein besides salmon.

You can use maple syrup or coconut sugar in the glaze in place of the honey.

You can increase or decrease the red pepper flakes in the glaze. If the salmon still isn't spicy enough for you after you cook it, you can add red pepper flakes to the sauce or just sprinkle them over the salmon and vegetables.

You can use lemon or lime juice in place of the rice wine vinegar.

Make ahead

You can keep the bowls in the fridge for up to 3 days.

Freezer info

I do not recommend freezing them, not even the salmon by itself.

Nutrition