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Salmon yakitori

by Christina Julia

Salmon yakitori

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 350g/12oz salmon fillet, skinned and cut into 5cm/2in chunks
  • 8 baby leeks, trimmed and cut into
  • 5cm/2in lengths
  • For the sauce
  • 75ml/3fl oz light soy sauce
  • 75ml/3fl oz fish stock
  • 25g/1oz caster sugar
  • 75ml/3fl oz dry white wine
  • 50ml/2fl oz sweet sherry
  • 1 garlic clove, crushed


  • Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread
    the salmon and leeks alternately onto the soaked skewers. Leave in the
    refrigerator until needed.
  • To make the sauce, put all the ingredients in a small saucepan, and heat
    gently over a low heat, stirring, until the sugar dissolves. Bring to the
    boil, then reduce the heat and simmer for 2 minutes. Strain the sauce
    and leave to cool. Pour about one-third of the sauce into a small dish.
  • Heat a barbecue or grill until medium-hot. Brush plenty of the remaining
    sauce over the kebabs, and cook for 10 minutes, basting frequently with
    the sauce. Serve hot with the reserved sauce for dipping

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