Salmon Poke With Macadamia Nuts and Fried Shallots Recipe

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 Facts

Active: 15 mins
Total: 20 mins
Serves: 4 to 6 servings

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  • 1 tablespoon (15ml) vegetable or canola oil
  • 1/2 cup roughly chopped macadamia nuts (about 2.5 ounces; 70g)
  • 12 ounces (340g) raw, skinless sashimi-grade salmon, cut into 1/2-inch cubes
  • 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 1 teaspoon (about 3g) white or black sesame seeds, or a mix
  • 2 tablespoons store-bought or homemade fried shallots (about 1/2 ounce; 15g)
  • 4 teaspoons (20ml) soy sauce, more or less to taste
  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste
  • 1 teaspoon (5ml) chili garlic sauce, more or less to taste
  • Kosher salt
  • Steamed rice (if eating as a meal)


  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.

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