Salmon Yakitori
Salmon Yakitori



  • 100ml soy sauce
  • 100g caster sugar
  • 40ml mirin
  • 30ml sake
  • 6 spring onions, finely chopped
  • 2.5cm piece of ginger, peeled and sliced
  • 4 salmon fillets, cut into cubes
  • Cooked rice, to serve
  • Flaked almonds, to garnish
  • Heat up the soy sauce, the mirin, the sake, the sugar, the spring onions, and the ginger in a small saucepan until boiling. Reduce the heat, and simmer for 15 minutes. While simmering, heat up your grill. Strain your glaze mixture through a sieve into a bowl, and set aside.
  • Carefully thread your salmon chunks onto wooden skewers, being sure to leave a little space between each piece. Brush the glaze all over the fish, and grill for 3 minutes, or until the salmon is just cooked. Baste with the glaze several times during the cooking process. Serve hot with cooked rice and the almonds.
15 mins
4 serving
This recipe pairs perfectly with the Pete's Pure Fiano 2019 from Riverland, Australia.

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