Yakitori-Style Salmon

Marinated in a sweet soy sauce and lightly charred, these izakaya-inspired skewers are sure to please.

Serves
6–8
Time
15 minutes, plus marinating time

PHOTO: MURRAY HALL • FOOD STYLING: TYNA HOANG

Updated on January 22, 2026

Traditional Japanese yakitori calls for spearing chicken seasoned with salt or a soy basting sauce onto bamboo skewers and grilling them over charcoal. Here, this approach is applied to salmon: cubes of the delicate fish are marinated in the trifecta of mirin, sake, and soy, then cooked until caramelized and smoky. While charcoal is customary, you can also use a gas grill, a grill pan, or a broiler.

Featured in “Our Best Japanese Grilling Recipes to Feed Your Need For Yakitori” by SAVEUR Editors.

Ingredients

¼ cup plus 3 Tbsp. mirin
¼ cup plus 3 Tbsp. sake
¼ cup plus 3 Tbsp. dark soy sauce
2 Tbsp. sugar
2 lb. boneless skin-on salmon fillet, cut into 1-in. cubes

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Instructions

Step 1

In a large bowl, whisk together the mirin, sake, soy sauce, and sugar. Add the salmon and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours. Soak 10–12 wooden skewers in water while the salmon marinates, then drain.

Step 2

Heat a charcoal grill, gas grill, or grill pan to medium-high. (Alternatively, position a rack in the upper third of the oven and preheat the broiler.) Thread the salmon onto the skewers. Grill or broil, turning occasionally, until the salmon is browned and cooked through, about 5 minutes. Transfer the skewers to a platter and serve hot.

In a large bowl, whisk together the mirin, sake, soy sauce, and sugar. Add the salmon and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours. Soak 10–12 wooden skewers in water while the salmon marinates, then drain.
Heat a charcoal grill, gas grill, or grill pan to medium-high. (Alternatively, position a rack in the upper third of the oven and preheat the broiler.) Thread the salmon onto the skewers. Grill or broil, turning occasionally, until the salmon is browned and cooked through, about 5 minutes. Transfer the skewers to a platter and serve hot.