Salmon yakitori

Salmon yakitori

Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers.


For the glaze


  1. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.

  2. Meanwhile, preheat the grill to high.

  3. Strain the glaze mixture through a sieve into a bowl.

  4. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.

  5. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.

  6. Serve the salmon yakitori with rice and sprinkle over the flaked almonds.