Yaki means ‘grilled’ in Japanese, and these skewers are just like what you might get at a Teppanyaki restaurant!
Marinating the salmon in the teriyaki style sauce imparts a delicious sweet-salty flavour, that caramelises nicely when grilled. This yaki salmon recipe would also work well with chicken instead. Serve this as a main meal by adding steamed Asian greens and a serving of rice.
Use gluten-free soy sauce or tamari sauce to make this recipe gluten-free.
- soy sauce* 3 tablespoons
- brown sugar 1½ teaspoons
- garlic, minced 2 cloves
- finely grated ginger 2 teaspoons
- sesame oil 1½ teaspoons
- chilli sauce (optional)* 1 teaspoon
- fresh salmon fillet (skin and bones removed), cut into 3cm pieces 600-800 grams
- spring onions, cut into 3cm lengths 1 bunch (4-5)
- skewers (if using bamboo ones, soak in water for about 20 minutes) 12
- oil, for cooking
- lightly toasted sesame seeds (toast in dry pan on medium heat, stirring, until fragrant and lightly coloured; remove from pan immediately) 1 tablespoon
- In a large bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil and chilli sauce (if using). Add salmon and toss to coat. Leave to marinate for 30 minutes, or up to 4 hours in fridge.
- Thread marinated salmon and spring onion pieces onto skewers. Heat a good drizzle of oil on barbecue hotplate or in a large frying pan or grill pan. Cook for about 2 minutes on each side until salmon is golden and just cooked through (salmon is best cooked medium, so be careful not to overcook) and spring onion is soft and lightly charred. Serve sprinkled with sesame seeds.
* Check label if eating gluten free.
- Use a fish slice to gently push down on the skewers while they are cooking to make sure the salmon and spring onions make contact with the heat and brown more easily.