Yakitori is a traditional Japanese grilled chicken skewer that is marinated and glazed with a sweet, sticky soy sauce called tare. Salmon is a great pescatarian alternative, though we think sablefish (black cod) would be equally delicious. Good-quality, store-bought teriyaki sauce is fine here, but once you taste this homemade version, there’s no going back. Make a double or triple batch to keep on hand as it can be refrigerated for months. See the Pro Tips below for ingredient substitutions.
Ingredients
½ cup gluten-free soy sauce or tamari
½ cup mirin
¼ cup sake
¼ cup light or dark brown sugar
1 large garlic clove, peeled and smashed
2 quarter-sized slices peeled fresh ginger
4 (6-ounce) salmon fillets, skin and pin bones removed, cut into 1½-inch cubes Available In Our Premium Subscription Box
2 tablespoons rice wine vinegar
1 tablespoon granulated sugar
1 teaspoon Kosher salt
2 Persian cucumbers, thinly sliced
4 large radishes, trimmed and thinly sliced
4 scallions, white and green parts, cut into 1-inch lengths
Neutral oil, such as canola or grapeseed, for brushing
Steamed rice and toasted sesame seeds for serving
Directions
Make the Tare Sauce
In a small saucepan over high heat, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and the mixture lightly coats the back of a spoon, about 10 minutes. Discard the garlic and ginger. You should have 1 cup tare sauce. Transfer all but ¼ cup of the sauce to a wide bowl and let cool completely.
Marinate the Salmon
Add the salmon to the bowl with the cooled marinade and let sit at room temperature for 20 minutes or refrigerate for 1 hour or up to overnight. Meanwhile, soak eight 10-inch bamboo skewers in water.
Make the Quick Pickles
While the salmon is marinating, make the quick-pickled cucumbers and radishes. In a medium bowl, combine the vinegar, granulated sugar, and salt, and stir until dissolved. Add the cucumbers and radishes and let sit at room temperature, stirring occasionally, while the grill preheats.
Make the Skewers
Remove the salmon from the marinade, shaking off the excess. For each skewer, double thread a quarter of the salmon and scallion pieces in an alternating pattern onto two parallel bamboo skewers. You should have four skewers total. Discard the marinade or boil it for future uses.
Grill the Skewers
Prepare a grill for direct cooking over medium-high heat. Brush the grate clean and rub with oil. Grill the skewers, turning once or twice if the glaze starts to burn, and brushing once or twice with the reserved sauce, until charred and just cooked through, 5 to 6 minutes. (Alternatively, cook the skewers on a grill pan over medium-high heat or broil the skewers on a foil-lined baking sheet on the upper rack until cooked through, for 5 to 6 minutes, turning once if necessary.)
Finish and Serve
Transfer the salmon yakitori to plates and serve with rice and pickled vegetables. Drizzle with the remaining reserved sauce and garnish with toasted sesame seeds. Enjoy!
Premium Seafood Subscription Box
Pro Tips
Pair it Up
Pour a glass of crisp, semi-dry sauvignon blanc to balance the sweetness of the tare sauce. Or serve chilled sake to keep with the theme.
Ingredient Subs
Substitute dry white vermouth, dry sherry, or Chinese cooking wine for the sake. Substitute equal parts dry sherry and light brown sugar or honey for the mirin.
