Salmon Yakitori with Green Onion Recipe
Yakitori in Japanese truly means grilled “bird” but when you hear the word “yakitori”, you may be reminded of grilled meat or fish on a skewer, this is my version of salmon yakitori. Feel free to substitute chicken in this recipe. I like to serve this with a “yakitori” style veggie on the side such as skewered mushrooms.
Ingredients
- 2 lb salmon, skin and all fat removed,
- “sushi style”
- ½ cup low sodium tamari
- ⅓ cup mirin
- 2 Tbs. sake
- 1 Tbs. brown sugar
- 1 Tbs. minced ginger
- 2 cloves garlic, minced
- 4 green onions, cut into 3 inch sections
- 4-8 metal skewers or bamboo skewers*
Instructions
- 1
Cut the salmon in 2-inch cubes.
- 2
Mix the tamari, mirin, sake, sugar ginger and garlic in a small bowl. Remove about ¼ cup of marinade before using it if you are making some “yakitori” vegetable.
- 3
Place the salmon cubes in a shallow dish and pour marinade over, marinade the salmon for 1 hour at room temp.
- 4
In the meantime, if you are using, soak bamboo skewers, you will need 2 skewers for each yakitori “skewer.” I use 2 skewers so that the salmon does not flip and rotate around the one round skewer.
- 5
After the hour, remove salmon from the marinade and pat each piece dry and lightly oil the fish cubes, set aside.
- 6
Pour the reserved marinade into a small pot and bring it to a boil, turn the heat to low and simmer for a few minutes until it has reduced a little.
- 7
Preheat the grill to med-high for at lest 20 minutes before you need it.
- 8
Stack 3 green onion pieces together and thread onto two skewers side by side, thread one piece of salmon on the two side by side skewers, then 3 stacked green onion, a piece of salmon and continue until you have 4 pieces of salmon on each pair of skewers.
- 9
Grease the grill WELL. I spray it with oil spray horizontally to the grill so that the oil “falls” onto the grates, rather than spraying into the hot flames, which is dangerous.
- 10
Grill on med heat for 7 minutes or until the fish releases easily, flip and repeat. Brush the reserved sauce on the fish pieces after you flip the fish for the first time, brushing all over and as much as possible, continue brushing until the reserved sauce is used up. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Salmon Yakitori with Green Onion?
This Salmon Yakitori with Green Onion recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this salmon yakitori with green onion ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.