Our delicious spicy smoked salmon poke is a bit like a salmon sashimi salad but made with cold smoked salmon! This recipe is soy free and gluten free, is quick to make, and is perfect for lunches or appetizers.
I don’t know about you, but I absolutely love sushi and poke. It’s actually a family favorite of ours and unfortunately for our wallet, we can really pack it away when we find a good sushi and poke restaurants.
If you want a taste of sushi or poke but need to keep things a bit more budget friendly and allergy friendly, we created a soy free version of spicy salmon poke!
Our recipe is kind of a faux-salmon sashimi salad or faux-poke since it’s not made with traditional raw fresh salmon, and it uses slightly different ingredients than traditional poke.
My version of is made with cold smoked salmon for extra flavor and to make it a bit easier to make (you don’t have to use sushi grade salmon), and this version is completely soy free!
We absolutely love sushi, Japanese food, and Asian fusion recipes, but most have lots of soy which several of our family members have allergies to. So we made this one without soy and it’s just as tasty, no one will miss it!
If you are looking for a more traditional poke made with raw tuna that’s been marinated, check out the Hawaiian Poke recipe by Allergy Free Alaska. If you can’t have soy sauce, choose a saltier coconut amino (or soy free sauce) for the marinade!
Our spicy salmon poke recipe is:
- Soy free
- Egg free
- Dairy free
- Gluten free
- Peanut free
How to make soy free salmon poke
This spicy salmon salad is super easy to make and comes together in just a few minutes, so it’s perfect for lunches. Here are the steps for making this recipe (this is just an overview, the full recipe card is at the end of the post):
- Chop your cold smoked salmon into small pieces (about 1/4 inch or less in size) and add to a small bowl.
- Add the soy free mayo, chives (or green onions), coconut aminos, chickpea miso, rice vinegar, garlic powder, and Sriracha (as much or as little as you like) to the bowl and stir to combine until everything is well mixed.
- Serve this on cucumbers or avocados (like we did in the photos), over crispy rice, on rice crackers, or in a sushi or poke bowl.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Soy free miso options
Please note that ingredients may change in commercial products, so please make sure to always check ingredient labels for products mentioned here before purchasing or consuming if you have severe food allergies.
We found some delicious chickpea miso made by Miso Master that is so yummy added to this recipe and others! If you can’t find any soy free miso, you can skip this ingredient, although I think it adds a great flavor to this recipe.
I added some soy free miso options to our soy free kitchen staples post, but here are a few good options for miso if you have soy allergies (we haven’t personally tried out these ones except the Miso Master chickpea one we used):
- Miso Master organic chickpea miso (what we used)
- Miso Good soy free rice miso soup base
- Yamazaki soy free rice miso
- Aedan chickpea miso
Soy free and egg free mayo options
Finding soy free and egg free mayo can be a bit tricky, we have a pretty good list of some options in our soy free staples post. We used the Hellman’s vegan mayo, which at the time of writing this recipe is soy free and egg free.
Brands regularly change their product recipes, so make sure to double check any of these brands before buying and consuming! Here are some soy free and egg free mayo options:
- Green Garden plant based mayo (tart and thinner than Hellman’s, but good)
- Hellman’s vegan mayo (the one we used in this recipe, it tastes pretty good and is pretty affordable depending on the store)
- Sir Kensington’s vegan mayo (this one has good ratings on Amazon, but it’s not my favorite)
- Follow Your Heart soy free veganaise (delicious but often overpriced)
If you can have eggs, some paleo mayos work well (like Sir Kensington’s made with free range eggs), or you can make some of your own, it’s pretty easy to make!
Check our our other allergy friendly salad recipes:
- Lemon Basil Chicken Salad (Soy Free)
- Gluten Free Zesty Ranch Pasta Salad
- Classic Greek Salad (Dairy Free)
Spicy Smoked Salmon Poke (Soy Free)
- 8 ounces cold smoked salmon (I usually use Latitude 45 smoked salmon but other brands will work)
- 2 Tablespoons soy free and egg free mayo (I use the Hellman's vegan mayo, but you can use any brand you prefer)
- 2 teaspoons chopped chives
- 2 teaspoons coconut aminos (or coconut amino teriyaki sauce)
- 1 teaspoon chickpea miso, optional (I use Miso Master chickpea miso)
- ½ teaspoon rice vinegar
- ¼ to ½ teaspoon garlic powder
- Sriracha, to taste
- Black sesame seeds for garnish
- Chop the smoked salmon into small pieces (about 1/4 inch in size) depending on how it's sliced. Add to a bowl.
- Add the mayo to the bowl, along with the chives, aminos, miso rice vinegar, garlic powder, and sriracha to taste. Stir until combined.
- Serve on top of green salad, crispy rice squares, avocado halves, or sliced cucumbers and garnish with more chives and black sesame seeds.
- Store in an airtight container in the fridge for up to 3 days.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist