Delicious Salmon Yakitori Skewers! A popular street food in Japan, yakitori is traditionally skewered chicken grilled over special charcoal.  In this recipe, we are using BC’s finest sockeye salmon. When purchasing salmon, look for the Ocean Wise symbol next to the fish. This symbol ensures that the salmon was sustainably caught and the best choice for the health of our oceans. Sustainable seafood means that the seafood was caught or farmed in a way that ensures the long-term health of that species and the ocean it lives in. If you are not sure the seafood was sustainably caught, ask your fishmonger. Let your fishmonger know that sustainable seafood is important to you and our oceans.

Yield: 4 servings
Preparation Time: About 20 minutes
Cooking Time: 6 – 10 minutes



  • 1 green onion, sliced thinly
  • 2 Tbsp (30mL) soy sauce
  • 1 Tbsp (15mL) rice vinegar
  • 1 Tbsp (15mL) honey
  • 1 tsp (5mL) minced fresh ginger
  • 400 g salmon fillet, skinned
  • Toasted sesame seeds to garnish (optional)


  • Small, sharp knife
  • Cutting board
  • Measuring spoons
  • Small-sized bowl
  • Micro-plane or grater
  • Ziploc bag
  • Baking sheet lined with parchment paper or foil
  • Metal spatula
  • 4 wooden skewers


1. Soak wooden skewers in a dish of water.

2. Cut the green onion into thin slices and place in a small-sized bowl.

3. Add the soy sauce, rice vinegar and honey.

4. Scrape the skin from a knob of ginger with a teaspoon. Grate the ginger with a micro-plane into the bowl.

5. Combine the ingredients with a fork.

6. Cut the skinned salmon fillet into strips the width of about 2 fingers.

7. Place the salmon into a Ziploc bag (or in a small bowl). Add 3 Tbsp. of the sauce into the bag and move it around to cover the salmon. Place in the fridge for 15 minutes. Put aside the rest of the sauce for now.

8. Move the oven rack so that it is about 15 cm from the heat source. Turn on the oven to BROIL.

9. Line a baking sheet with parchment or foil (rub the foil with a little oil).

10. Carefully skewer the salmon slices onto soaked wooden skewers. Weave the skewer in and out of the salmon.

11. Place the salmon skewers on the prepared baking sheet. Throw out the bag.

12. Broil the salmon until cooked through, about 6 – 10 minutes. (You can also bake for about 10 minutes in a 200 C (400F) oven or sauté in a skillet.)

13. Serve on a plate, sprinkle with a few toasted sesame seeds and drizzle with a little of the extra sauce.




Gather ingredients. Soak skewers in a dish or cup of water (so they don’t burn!)Turn the oven to broil. Claw & Saw the green onions to paper thin slices.

Measure soy sauce, vinegar and honey into a bowl

Peel and grate ginger over the bowl

Cut the salmon fillet into strips about the width of 2 fingers. Place cut salmon into a ziplock bag and add 3 Tbsp of the sauce, refrigerate for 15 min.

Skewer the salmon (discard the bag), and place on top of a parchment lined baking sheet

Broil the salmon for 6-10 min, until cooked through. Garnish with sesame seeds and green onion. Serve with brown rice.







You can serve this meal with Project CHEF’s Miso Soup.


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Not to be copied or reproduced without express permission from the author

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