Salmon Yakitori
Salmon Yakitori



  • 100ml soy sauce
  • 100g caster sugar
  • 40ml mirin
  • 30ml sake
  • 6 spring onions, finely chopped
  • 2.5cm piece of ginger, sliced
  • 4 salmon fillets, cubed
  • Rice to serve
  • Almond flakes, toasted, to serve
  • Heat the grill to high, and make your glaze by heating the soy sauce, sugar, mirin, sake, spring onions, and sliced ginger in a saucepan until boiling. Simmer for 15 minutes to reduce, then strain through a sieve into a bowl.
  • Thead the salmon cubes onto skewers, and brush liberally with your glaze. Grill for 4 minutes, brush with more glaze, and serve with rice and a topping of toasted almond flakes.
30 mins
4 serving
This recipe pairs perfectly with the Shiny 'Little Shiny' Pinot Noir 2018 from Tamar Valley, Australia.

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