I love the way that proteins are treated in Japanese cuisine generally, but I especially love yakitori skewers. The perfectly balanced sweet, savoury and sticky glaze caramelises like a dream over meat and fish alike and works incredibly well with a delicate and juicy piece of salmon. The smokiness of the dark spots of crispy caramelised glaze contrasts beautifully with the soft velvety flakes of fish evoking memories of your favourite Japanese restaurant in your very own kitchen. And the best part? This salmon yakitori couldn’t be easier or quicker to make. It is simply a matter of combining store cupboard ingredients and chucking it under the grill/broiler for less than 5 minutes in total.

There are few things I like more in life than a perfectly done piece of fish under the grill. If you don’t know what I mean you need to make this and join the Salmon Yakitori revolution.

Unlike chicken yakitori, the salmon yakitori version needs minimal cooking time and the only thing that takes a bit of concentration is boiling the glaze down to a sticky syrup like consistency that can be brushed liberally over the fish at intervals of its cooking. Even getting the glaze the right consistency is a 15 minute job. Trust me, you got this.

I opted to serve the salmon yakitori skewers over a shredded cabbage and edamame salad tossed in toasted sesame oil and sprinkled with some black sesame seeds. Jasmine rice would be another great accompaniment to make this salmon yakitori a substantial and complete meal.

Alright - enough yakking (couldn’t resist sorry) lets get this salmon yakitori cooking.

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