A lot of you really liked the Youtube video in my last recipe for reference – I have this one linked below and at the end of the recipe blog! My apologies that the video looks like it was recorded on a potato… It’s an old Reel of mine, downloaded and re-saved and re-uploaded… it’s gritty, but it works! LOL
Watch this entire process here on my YouTube: Great Lakes Salmon Poke Bowls.
This Great Lakes salmon poke bowl is a fresh, simple way to enjoy locally caught salmon (or steelhead) beyond the grill. Inspired by clean flavors and warm-weather cooking, this recipe highlights how well Great Lakes salmon works in a light, customizable bowl that lets the fish stay front and center.
Like many of my longtime followers know, I’ve had the opportunity to contribute food features and recipes to Taste of the Wild with Outdoor News over the years. (Check out my last recipe here: Salmon Sushi Bake) I’ve had a backlog of those pieces tucked away, and with permission, I’m finally starting to share them here in a way that feels more true to my voice and how I actually cook today!
This salmon poke bowl is one of those recipes!
Why a Great Lakes Salmon Poke Bowl Works
Salmon is one of the most versatile fish we have access to in the Midwest, yet it often gets boxed into a few familiar preparations. Grilled, smoked, or pan-seared are all classics, but a Great Lakes salmon poke bowl offers something lighter and more flexible.
What makes this approach work is simplicity. Fresh salmon, minimal seasoning, and clean ingredients allow the natural flavor of the fish to shine without being overpowered. It’s an easy way to enjoy Great Lakes fish in a format that feels fresh and modern.
Let’s get started!
Ingredients for a Great Lakes Salmon Poke Bowl
This should realistically serve two with enough for leftovers.
For the Salmon
- 2 king salmon fillets (or steelhead), skin removed and cut into ½–¾ inch cubes
- ½ cup mayonnaise
- 2 cups Thai sweet chili sauce
- 1 tablespoon sriracha (adjust to taste preference)
- 2 teaspoons honey
- 1 cup Terry Ho’s Yum Yum Sauce
For the Onion & Cucumber Mix
- 1 red onion, cut into thin strips
- 1 cucumber, halved lengthwise and chopped
- ½ cup garlic rice wine vinegar
- ½ tablespoon salt
- Crushed black pepper, to taste
- 1 teaspoon sugar
- ¼ cup olive oil or avocado oil
Mix all elements together and shake well in a sealable container. Store in the refrigerator until ready to use.
Additional Bowl Ingredients
- 2 avocados, chopped
- 2 cups prepared jasmine rice (about 1 cup per bowl)
- Everything Bagel seasoning
How to Prepare Great Lakes Salmon for a Poke Bowl
Start by cleaning your fish thoroughly, then remove the skin, and cut it into ½- to ¾-inch cubes. Place the cubed fish into a medium bowl.
In a separate bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, honey, and Yum Yum sauce to make the sauce mixture. Gently fold the salmon into the mixture until evenly coated.
This isn’t meant to be a soaking marinade. You’re seasoning and coating the salmon, not drowning it. The goal is to enhance the fish while still letting the flavor of the Great Lakes salmon come through.
Strain off some of the excess liquid and transfer the coated salmon into an air fryer basket lined with aluminum foil.
Cook at 370°F for 7 minutes, remove and gently shake or stir, then return for another 3 minutes until the fish is flaky and cooked through.
While the salmon cooks, prepare your rice according to package instructions.
Great Lakes salmon works especially well for this because of its clean flavor and firm texture when handled properly.
Building a Great Lakes Salmon Poke Bowl
Start with a base of cooked jasmine rice in your bowl. Warm or room temperature both work well.
Layer in chopped avocado and a generous scoop of the chilled onion and cucumber mix for crunch and freshness. Spoon the cooked salmon over the top.
Finish with a sprinkle of Everything Bagel seasoning.
This salmon poke bowl recipe is easy to customize to your taste. You can keep it simple or load it up, but the salmon should remain the focal point.
Serving & Final Thoughts
This Great Lakes salmon poke bowl works just as well for a quick lunch as it does for a relaxed dinner. It’s filling without being heavy and fresh without feeling complicated.
What I love most about this recipe is how it reframes local fish. Great Lakes salmon doesn’t have to live in only one style of cooking. There’s room to experiment, borrow inspiration from other cuisines, and still stay rooted in where the fish came from.
If you’re looking to explore more ways to cook Great Lakes fish, resources like the Wisconsin DNR and Outdoor News offer helpful guidance on handling, sustainability, and seasonal availability.
This salmon poke bowl has become one of my favorite ways to showcase Great Lakes salmon, especially when I want something fresh, fast, and a little unexpected.
You can also watch this entire process here on my YouTube: Great Lakes Salmon Poke Bowls – Sarah Kozlowski x Outdoor News
I want to plug a friend: If you’re Wisconsin or midwest based and not privvy to salmon or steelhead fishing set-ups like myself, one of my favorite Charters is Fishin’ Magician out of Algoma, Wisconsin with Captain Jimmie Sullivan. Every experience I have had aboard his boat has been outstanding and a great way to spend time with friends!
Thank you for reading, friend! – Sarah
