3 Tasty Ways to Eat Salmon Raw

September 13, 2016 1 Comment

3 Tasty Ways to Eat Salmon Raw

We're often asked if you can eat our salmon raw. The answer is yes! As long as you can confirm your salmon was frozen according to the FDA's freezing guidelines, you can eat salmon raw, and it's fantastic. It’s our go-to way to prepare salmon for a party. The recipes below are simple and most can be prepared ahead of time. Knowing the source of your seafood ensures your salmon is safe to enjoy raw, which is why buying direct from the fisherman is the best way to go. 

Wild Alaska Salmon is available fresh frozen year round. Once it's caught, it is immediately blast frozen at -40 to -30 degrees Fahrenheit to lock in the “just caught” taste. It typically stays frozen at temperatures below 0 degrees until it’s shipped. Not only does this method ensure it will taste excellent for up to a year in your freezer, but it also kills any parasites that may be present in the fish. This means that you can thaw your fresh frozen wild Alaska salmon to enjoy raw. Note: you should always confirm with whoever you purchase your salmon from that they follow the FDA's freezing guidelines to ensure your salmon is safe to consume raw.

For the recipes below, you will need to remove the skin from your salmon fillet. Here's a video on how to easily skin a salmon fillet.

Here are 3 tasty ways to eat wild Alaska salmon raw.

1. Pokē

Pokē is raw fish salad served as an appetizer in Hawaiian cuisine. Pokē is commonly made with yellowfin tuna (Ahi Pokē). Pokē become one of our favorite foods during a recent trip to Hawaii. When we arrived home, we were delighted to discover how well it works with salmon. Both recipes are excellent with tortilla chips or rice crackers. FYI- it's "technically" pronounced "Po-kay" not "po-key". We even have a shopping bag from Hawaii, covered in pokē  pictures, that says "It's po-kay NOT po-key." We still call it "po-key." Make some, enjoy it, and call it whatever you want.



  • 1-1.5 lbs. wild Alaska salmon, skin off, pin bones removed (Smart Source Seafood salmon is all boneless, so if you're using it, don't worry about this step)
  • 1 shallot
  • 1-2 green onions- mostly white parts
  • 2 tbsp. soy sauce or tamari
  • 2 tbsp. sesame oil
  • 1 tsp. chilli garlic sauce
  • 1 tsp. sesame seeds
  • Wasabi (optional)


Skin and chop the Wild Alaska Salmon (see video above on how to skin a salmon fillet.) Add other ingredients and mix well. Salt to taste and chill before serving. Goes well by itself, or with tortilla chips, rice crackers, or over rice with a little extra soy sauce or Braggs Liquid Aminos.



  • 1 lb. Wild Alaska Sockeye Salmon, pin bones removed (Smart Source Seafood salmon is all boneless, so if you're using it, don't worry about this step)
  • 1/3 c. mayonnaise (Mike likes to use more, about a 1/2 cup, but I prefer mine a bit lighter. Either way tastes fantastic)
  • 3 tsp. Sriracha sauce (hot chilli sauce)
  • 1 tsp. sesame oil
  • 2 green onions, chopped
  • 2 tsp. sesame seeds
  • 2 tsp. crushed seaweed.


Skin salmon fillets and cut into 1/2 inch cubes. Mix mayonnaise, Sriracha sauce, green onions, and sesame oil in a small bowl and add salmon. Sprinkle sesame seeds and crushed seaweed on top. If serving on crackers or chips, spoon on top, then sprinkle sesame seeds and crushed seaweed on top.


Ceviche is popular in the coastal areas of Latin America. It’s made from raw fish cured in citrus juices, such as lemon and lime, and spiced. Ceviche is one of the best ways to enjoy the texture and pure flavor of wild Alaska salmon. 



Adapted from Ivy Manning's recipe in Fine Cooking; Issue 126. 


  • 3/4 lb. thawed, flash-frozen wild salmon fillet, skinned, pin bones removed, and cut into 1/4-inch dice
  • 1/4 cup fresh lime juice (from 2 medium limes)
  • 1 tsp. lime zest
  • 1/4 cup finely chopped shallot
  • 2 Tbs. chopped fresh cilantro
  • Kosher salt
  • 2 small radishes, very thinly sliced into half-moons
  • 1 large ripe Hass avocado, cut into 1/4-inch dice
  • 1 medium ripe tomato, cut into 1/4-inch dice
  • 1 Tbs. rice vinegar
  • 1 Tbs. minced jalapeño (with seeds); more to taste
  • 1 tbsp. white or black sesame seeds
  • Chile powder (optional)


In a medium bowl, combine the salmon, lime juice and zest, 1 Tbs. of the shallot, the cilantro, and 3/4 tsp. salt. Gently stir to combine. Cover and refrigerate for 30 minutes.

Meanwhile, in a medium bowl, combine the remaining 3 Tbs. shallot with the radishes, avocado, tomato, vinegar, jalapeño, and 1/2 tsp. salt. Cover and refrigerate for 20 minutes.

Pour off the lime juice from the salmon mixture. Spoon 1/4 cup of the avocado mixture into each of four glasses or coupes. Top with 1/4 cup of the salmon mixture. Repeat the layers, ending with the salmon. Sprinkle sesame seeds and chile powder (if using) over the top of each portion. Serve with tortilla chips.

Note: Manning uses mangoes instead of tomatoes in her recipe. Next time I find a ripe mango in Alaska, I’ll give her recipe a try!


Sure, making sushi at home can be a little time consuming, but this is one of our favorite things to do when we have a group over. Buy a few mats, make a bunch of rice, and get rolling! Saké (Japanese rice wine) is a nice addition too.



  • Nori  (seaweed paper)
  • Sushi rice
  • 2-3 thin slices of salmon per roll (about ¼ inch thick each)
  • scallions
  • sesame seeds
  • Options add-ons- avocado and/or julienned  carrot and cucumber

Spicy Mayo 

  • ¼ c. mayonaise
  • 2 tbsp. gochujang
  • 1 tsp. fish sauce


For the sushi roll: Lay a pieces of nori on the sushi mat. Spread the sushi rice over the nori in an even layer. Place the salmon  horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with scallions and any add-ons you choose. Roll up tightly and cut into 1 inch pieces using a very sharp, moist knife (this helps cut the nori easily). Garnish with the spicy mayo.

Here is a great video on how to roll sushi. Now, get rolling!

1 Response


November 23, 2019

I loved you comment: “Next time I find a ripe mango in Alaska, I’ll try that recipe…”. Ha Ha, that gave me a good chuckle, and good luck finding that mango!

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