Name: Quick and Easy Salmon Teriyaki Poke Bowl
Prep time: 5 min
Total time: 5 min
Cuisine: PSMF
Ingredients: 3 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp allulose; 2 tsp fresh grated ginger; 1 garlic clove, minced; 1 lb skinless thawed salmon, cut into 3/4 inch cubes; 3 scallions, white and green parts, separated and sliced thin on bias; 2 tsp toasted sesame oil; 1 tsp kosher salt; sesame seeds

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This Quick and Easy Salmon Teriyaki Poke has quickly become my FAVOURITE easy keto summer recipe! This deliciously healthy dish takes only about 5 minutes to come together and is not only a zero carb recipe but also a easy carnivore recipe as well!

top view of keto salmon teriyaki poke in serving dishes with soy sauce and fresh herbs

Table of Contents

PSMF Fish Recipe

Trying to get creative with either carnivore or protein-sparing modified fasting recipes can be tough as both these diets really limit either the ingredients or the carbs and fats that one is suppose to consume.

Finding this Salmon Teriyaki Poke Bowl recipe on America's Test Kitchen, I knew that by simply eliminating the "bowl" ingredients, this PSMF fish recipe would be almost as close to a zero carb recipe as well as an easy carnivore recipe that would add some variety to my chicken and meat life!

With the temperatures soaring, I wanted a light and refreshing healthy keto recipe that did not require me to turn on my oven. And, since I had recently discovered some leftover ahi tuna in my freezer (I sometimes feel like my freezer is like a black hole!), I decided to try my hand at an easy poke bowl recipe.

Like my other hot weather healthy keto recipes like my Keto Broccoli Salad with Maple Bacon Dressing , Healthy Keto Roasted Vegetable Pepperoni Salad, or my Easy Keto Ahi Tuna Poke Bowl, this recipe does not require any oven time!

Serve it with some of my Nordic Nut and Seed Bread or my Whole30 Gluten-Free Bread Recipe for the perfect summer lunch or dinner!

What is usually in a poke bowl?

Poke bowl nutrition is derived from the base ingredient, protein items, sauces and toppings. A poke bowl base usually consists of rice, with protein choices of tuna, tofu, salmon and many more options. Sauces are an essential part of a poke bowl and can consist of wasabi mayo, eel sauce and dragon aioli.

Authentic poke bowls originated in Hawaii. The term "poke" means "cut-up". Poke is rooted in the days when native Hawaiian fishermen would slice up smaller reef fish and serve them raw, seasoned with whatever was on hand—usually condiments such as sea salt, candlenut, seaweed and limu, a kind of brown algae. Poke is traditionally made with ahi tuna or octopus.

Wanting to stay as zero carb as possible with as limited ingredients as possible to be carnivore, I swapped out a couple of ingredients from and made the most delicious PSMF fish recipe ever!

keto raw salmon in bowls for a zero carb recipe with fresh herbs as decorations

Salmon Teriyaki Poke Ingredients

Salmon - I always use tuna that has been frozen. To thaw the tuna, I simply place it in the fridge overnight.
Soy sauce - For a Paleo or Whole30 option, use coconut aminos instead.
Sweetener - I replaced the original sugar called for in this recipe with allulose. Allulose dissolves really well but you can try any type of sweetener you wish.
Sesame oil - The original recipe called for a mix of vegetable oil and sesame oil. To simplify things, I used only toasted sesame oil. Sesame oil is full of antioxidants. Along with vitamin E and phytosterols, it contains lignans, sesamol, and sesaminol. You can omit this or add less than the recipe calls for for a better PSMF profile.
Grated ginger - I personally find grating ginger to be quite the pain in the you-know-what so I opted for minced ginger made by the Ginger People.
Garlic - You will need 1 clove of garlic. To keep this keto summer recipe really easy, I used minced garlic from Dorot. I absolutely LOVE this stuff as is stored frozen and 1 cube is equal to 1 clove of garlic.
Optional Hot Sauce - The original recipe called for hot pepper flakes but I swapped the dried flakes for Chung Lung One Gochujang sauce. Gochujang is a red-coloured paste, made from Korean chilli peppers, fermented soybeans, and salt. You can use any type of hot garlic sauce if you do not have this Korean sauce.
Scallions - These are optional but add some nice colour to the dish.

*See the recipe card for quantities.

Instructions

Nothing really special to do except to toss everything together in a large mixing bowl!

top view of a mixing bowl with a PSMF fish recipe with salmon and soy sauce

Are frozen fish fillets as good as fresh?

When discussing frozen fish vs fresh, the former can be equally nutritious and delicious as the fresh alternative. Fish that is properly frozen at the peak of freshness can maintain its optimal quality, texture, and flavor, oftentimes rivaling that of fresh or previously frozen fish.

Can I get parasites from eating raw fish?

Parasitic infection can occur after consuming raw or lightly cooked fish. However, when you freeze the fish first, it mitigates any of the risk. I always freeze all my fish (as well as meat!) to eliminate the risk.

How can you tell if salmon is farm-raised or wild-caught?

The colour of the fish with be the number one indicator. Farmed salmon is lighter and more pink in color, while wild has a deeper reddish-orange hue. Farmed fish will also a lot more fatty marbling in its flesh (those wavy white lines) since they aren't fighting against upstream currents like wild ones.