Best 3 Salmon Yakitori Recipes

**Indulge in the Exquisite Flavors of Salmon Yakitori: A Culinary Symphony of Japanese Skewers**

Prepare to embark on a culinary journey to the heart of Japanese cuisine with our tantalizing salmon yakitori recipes. Yakitori, a cherished street food in Japan, artfully combines succulent skewered chicken with a symphony of savory sauces. Our recipes take this classic dish to new heights, introducing the delicate flavors of salmon, a fish prized for its rich texture and heart-healthy omega-3 fatty acids. With three distinct marinade options, we cater to a range of palates, ensuring an unforgettable taste experience. From the tangy citrus notes of the lemon marinade to the aromatic blend of ginger and garlic in the teriyaki marinade, and the spicy kick of the chili-infused marinade, each skewer promises a unique explosion of flavors. Whether you prefer your salmon grilled, pan-fried, or baked, our recipes provide detailed instructions for each cooking method, guaranteeing perfect results every time.

Let's cook with our recipes!

SALMON YAKITORI

Salmon Yakitori image

Make and share this Salmon Yakitori recipe from Food.com.

Provided by English_Rose

Categories Japanese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup soy sauce
2/3 cup sake
1/2 cup mirin or 1/2 cup rice wine vinegar
1 teaspoon fresh ginger, grated
4 salmon fillets, skinned
1 tablespoon sunflower oil
1/2 teaspoon sesame oil
1 red bell pepper, sliced into strips
2 scallions, sliced
10 ounces egg noodles, cooked according to instructions on packet
2 tablespoons fresh cilantro, chopped
2 tablespoons sesame seeds
soy sauce, to serve

Steps:

In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
Pour half the sauce over the salmon.
Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
Heat the 2 oils in a wook until very hot.
Toss the pepper and scallions together in the wok for 2-3 minutes.
Add the noodles and left over sauce and toss to heat through.
Spoon the noodles into bowls and place the salmon fillets on top.
Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.

Nutrition Facts : Calories 823.7, Fat 20.5, SaturatedFat 3.5, Cholesterol 225.2, Sodium 4434.8, Carbohydrate 62.1, Fiber 4.3, Sugar 4.5, Protein 82.7

YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI

Yakitori-Style Salmon With Scallions and Zucchini image

Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories dinner, seafood, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup canola oil, plus more for greasing
1 tablespoon minced garlic (from about 3 cloves)
1 tablespoon minced ginger (from a 1-inch piece)
2/3 cup low-sodium soy sauce
1/3 cup turbinado sugar
2 tablespoons unseasoned rice vinegar
2 tablespoons cornstarch
1 pound small zucchini (about 3), trimmed and sliced 1/8-inch-thick
8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces
Kosher salt and black pepper
2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces
Lemon wedges, for serving

Steps:

In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.
Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.
Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.
Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.

SALMON YAKITORI

Salmon Yakitori image

This is a simple marinade that always works perfectly. One of my favorite salmon recipes. Serve with sesame noodles and baby sweet corn.

Provided by Sarah Davies

Categories World Cuisine Recipes Asian Japanese

Time 2h15m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup light soy sauce
¼ cup sake
¼ cup mirin (sweetened Asian wine)
2 tablespoons white sugar
2 (6 ounce) salmon fillets
2 tablespoons vegetable oil

Steps:

Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

Nutrition Facts : Calories 600.3 calories, Carbohydrate 25.8 g, Cholesterol 99.1 mg, Fat 31.9 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 5.8 g, Sodium 1903 mg, Sugar 23.9 g

Tips:

Choose fresh, high-quality salmon: Look for salmon that is bright in color and has a firm texture. Avoid salmon that is dull or has a slimy texture.
Use wooden skewers: Wooden skewers are more likely to hold the salmon in place than metal skewers. They are also less likely to burn.
Marinate the salmon: Marinating the salmon in a flavorful mixture of soy sauce, mirin, sake, and brown sugar will help to tenderize it and add flavor.
Cook the salmon over medium heat: Cooking the salmon over medium heat will help to prevent it from drying out.
Baste the salmon with the marinade: Basting the salmon with the marinade while it is cooking will help to keep it moist and flavorful.
Serve the salmon with a dipping sauce: A dipping sauce made with soy sauce, mirin, and sake is a classic accompaniment to salmon yakitori.

Conclusion:

Salmon yakitori is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. The salmon is tender and flavorful, and the marinade adds a delicious umami flavor. Serve the salmon yakitori with a dipping sauce and your favorite sides, such as rice, vegetables, or salad.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #very-low-carbs #main-dish #seafood #asian #japanese #dinner-party #salmon #fish #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #stir-fry #low-carb #low-in-something #saltwater-fish #taste-mood #savory #presentation #served-hot #technique