Salmon Yakitori
These Japanese-style salmon skewers are basted with a sweet sauce, then grilled over charcoal to caramelize the sauce and add a smoky flavor.
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Credit: Matt Chamberlain
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7 tbsp. dark soy sauce
7 tbsp. mirin
7 tbsp. sake
2 tbsp. sugar
2 lbs. boneless, skin-on Norwegian
salmon filet, cut into 1" cubes
1. Combine soy sauce, mirin, sake, and sugar in a large bowl and mix well. Add salmon, toss to coat, cover bowl with plastic wrap, and refrigerate overnight. Put 10–12 wooden skewers into a baking dish and cover with water; let soak overnight.
2. The next day, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4" from heating element and heat broiler on high.) Drain skewers. Thread salmon pieces onto wooden skewers and transfer to a plate. Grill or broil skewers, turning occasionally, until salmon is browned and cooked through, about 5 minutes. To serve, transfer skewers to a platter.
Serves 6 – 8
YAKI means grill and TORI means chichen, so not appropriate.
Anyhow, people shouldn't use the word TERIYAKI when they just pour the sauce on top of meat.