45 minutes
A delicious Japanese-inspired grilled dish featuring salmon and vegetables with a savory yakitori glaze.
Canola Oil, for greasing and cooking
tablespoons
Garlic, minced
cloves
Ginger, minced
0 oz
0.25 fluid ounces
0 oz
Rice Vinegar, unseasoned
tablespoons
tablespoons
Zucchini, sliced into 1/8-inch rounds
0 lb
Scallions, trimmed and chopped into 2-inch segments
each
to taste
to taste
Salmon fillets, boneless, skinless, cut into 1-inch chunks
0 lb
to serve
1. Prepare the Glaze
Warm a tablespoon of oil in a small saucepan over medium heat. Sauté the minced garlic and ginger until fragrant, about a minute. Add water, soy sauce, sugar, and vinegar. Stir well and bring to a boil. In a separate bowl, whisk cornstarch with water to create a slurry. Pour into the saucepan, stirring until thickened into a glaze, about 4 minutes. Divide sauce, setting some aside for basting.
2. Prepare and Grill Vegetables
Heat the grill to medium-high and oil it lightly. Toss zucchini and scallions with salt, pepper, and oil, then thread onto skewers. Grill for 12-15 minutes, turning occasionally, until charred. Baste with sauce during the last few minutes of grilling.
3. Prepare and Grill Salmon
Season salmon with salt and pepper, drizzle with oil, and thread onto skewers. Grill for 10-12 minutes, turning occasionally, until cooked through. Baste with sauce during the last few minutes of grilling.
4. Serve the Dish
Serve the grilled salmon and vegetables hot, with the remaining sauce for dipping and lemon wedges on the side for added zest.
Opt for high-quality, skin-on salmon fillets. Wild-caught salmon often has a richer flavor compared to farmed, but ensure sustainability in your choices. The skin-on option helps keep the salmon moist during grilling.
Ensure your grill is hot before placing the skewers on. You’re looking for a strong direct heat to quickly sear the salmon, locking in moisture.
Aim for a balance of soy sauce, mirin, sake, and sugar for sweetness. Add a touch of rice vinegar for acid balance, and infuse with minced garlic and ginger for depth.
Allow the salmon to marinate for at least 30 minutes, but not more than 2 hours. Over-marinating can overly firm the fish, while under-marinating might not allow the deeper flavors to penetrate.
Ensure all pieces are roughly the same size for even cooking. Alternate salmon with scallions and zucchini on the skewers to ensure each bite delivers a mix of flavors.
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