Yakitori-Style Salmon With Scallions and Zucchini

By Kay Chun

Updated April 23, 2021

Yakitori-Style Salmon With Scallions and Zucchini
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
45 minutes
Rating
4(2,064)
Comments
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Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

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Ingredients

Yield:4 servings
  • ¼cup canola oil, plus more for greasing
  • 1tablespoon minced garlic (from about 3 cloves)
  • 1tablespoon minced ginger (from a 1-inch piece)
  • ⅔cup low-sodium soy sauce
  • ⅓cup turbinado sugar
  • 2tablespoons unseasoned rice vinegar
  • 2tablespoons cornstarch
  • 1pound small zucchini (about 3), trimmed and sliced ⅛-inch-thick
  • 8scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces
  • Kosher salt and black pepper
  • 2pounds boneless, skinless salmon fillets, cut into 1-inch pieces
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

737 calories; 45 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 13 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 52 grams protein; 1679 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add ⅔ cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.

  2. Step 2

    Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.

  3. Step 3

    Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.

  4. Step 4

    Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.

Ratings

4 out of 5
2,064 user ratings
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Comments

Tj

Maybe I missed the obvious, but why are we heating a lightly greased cast-iron griddle pan in Step 3? Do we set this pan on the grill and cook in it, or are we cooking straight on the grill since it's skewers?

Harvey in Oakland

I make yakitori on my Weber a lot and I use a trick from Steven Raichlens Barbeque Bible. Use two flat bricks (like pavers) on the grill with a 4 or 5 inch space between them. Lay skewers on them and they'll get direct heat but won't touch the grate and sticking problems will be greatly reduced.

Barbara

Does turbinado sugar really make a difference compared to regular granulated sugar? I use very little sugar, so I'd rather not keep several types in stock.

Lisa P.

I was excited to try this recipe but it didn't work for me - skewers stuck to the grills basically ruining the salmon (the pieces that didn't burn, fell though the grates), the sauce was glue-like and overly sweet. Veggies held up better. I don't think I'll try this again, but note to self - put fish whole on the grill.

Jane L.

I used the sauce as a coating on a thick piece of salmon and baked it at 400 for 13 minutes. It was delicious. Next I will use the sauce on boneless chicken thighs.

Jojothepogo

Reduce the amount of corn starch by 1/2 TBL (1 and 1/2 TBL) otherwise the sauce is too think IMHO.

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