Recipe

Salmon yakitori with sweet rice miso sauce

Everything tastes better on a stick.

  • 45 mins cooking
  • Serves 6
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Marinated in a classic yakitori glaze and served with sweet rice miso sauce, these salmon yakitori make a delicious weeknight meal.
Sweet rice miso (also known as white miso) is fermented for a shorter time and lower in salt than darker varieties.
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Ingredients

  • 2 kg wild salmon side, skin on, pinboned
  • 2 green onions, sliced thinly, on the diagonal
Yakitori glaze
  • ¼ cup (60ml) mirin
  • ¼ cup (60ml) sake
  • ¼ cup (60ml) soy sauce
Sweet rice miso sauce
  • ¼ cup (60ml) sweet rice miso
  • 2 tablespoons honey
  • ¼ cup (60ml) rice wine vinegar
  • 1 tablespoon soy sauce

Method

  • 1
    Make yakitori glaze, then sweet rice miso sauce. Combine ingredients in a small bowl.
  • 2
    Using a sharp filleting knife, remove the belly and fin from salmon. Remove any uneven sides, set aside. Carefully remove the skin from the salmon by cutting 1cm in from the tail end, just till you reach the skin, then adjusting the blade horizontally, hold the end you've now created to help you run the knife between the skin and the flesh, moving lengthways to the end.
  • 3
    Cut salmon skin into 10cm x 2cm strips; set aside. Cut salmon into 2cm pieces; set aside. Thread salmon onto 18 skewers. Brush salmon with yakitori glaze.
  • 4
    Cook skewers, on a heated oiled grill plate (or grill or barbecue) over medium heat, turning frequently, for 3 minutes, or until cooked to your liking. Cook skin on heated grill plate, turning frequently, for 5 minutes or until crisp.
  • 5
    Serve salmon with miso sauce, sprinkled with green onion.

Notes

When skinning the salmon, try moving the skin rather than the knife to ensure a clean cut. This recipe would work well with any firm-fleshed fish. You'll need 18 skewers for this recipe.

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