Salmon kushiyaki is a delicious Japanese dish made by skewering and grilling bite-sized pieces of salmon. It’s often seasoned with a savory-sweet sauce, resulting in a flavorful and satisfying dish. Here’s a recipe to make salmon kushiyaki:
- 1 pound (450g) salmon fillet, skinless and boneless
- Bamboo skewers, soaked in water for at least 30 minutes
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon brown sugar or honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- Sesame seeds and chopped green onions for garnish (optional)
- Prepare the Sauce: In a bowl, combine the soy sauce, mirin, sake, brown sugar or honey, grated ginger, and minced garlic. Mix well until the sugar or honey is dissolved. This will be the marinade and sauce for the salmon kushiyaki.
- Cut the Salmon: Cut the salmon fillet into bite-sized pieces, about 1 to 1.5 inches in width. This will make it easier to skewer and cook evenly.
- Marinate the Salmon: Place the salmon pieces in a shallow dish or a resealable plastic bag. Pour half of the prepared sauce over the salmon, making sure each piece is coated. Reserve the other half of the sauce for basting and serving. Marinate the salmon in the refrigerator for about 20-30 minutes.
- Skewer the Salmon: Thread the marinated salmon pieces onto the soaked bamboo skewers. You can fit 2-3 pieces on each skewer, depending on their size.
- Preheat the Grill or Broiler: Preheat your grill or broiler to medium-high heat.
- Oil the Grill: Brush the grill grates with a bit of vegetable oil to prevent the salmon from sticking.
- Grill the Salmon: Place the skewered salmon on the grill or under the broiler. Cook for about 2-3 minutes on each side, or until the salmon is cooked through and has grill marks. While grilling, baste the salmon with the reserved sauce to add flavor and moisture.
- Baste and Serve: Continue to baste and cook the salmon until it’s done to your liking. The cooking time may vary based on the thickness of the salmon and the heat of your grill or broiler.
- Garnish and Serve: Once the salmon kushiyaki is cooked, remove it from the grill or broiler. Garnish with sesame seeds and chopped green onions, if desired. Serve the skewers with the remaining sauce on the side for dipping.
Salmon kushiyaki can be served as an appetizer, part of a larger meal, or even on a bed of rice for a complete dish. The combination of the sweet-savory sauce and the grilled salmon makes for a delightful and flavorful Japanese treat.