Yakitori-Style Salmon With Scallions and Zucchini Recipe – Japanese Special

Double-pronged skewers give delicate, flaky proteins like salmon a bit more stability so they can be turned repeatedly without spinning around or falling apart. A soy sauce, mirin, and brown sugar glaze caramelizes on the fish and baby bok choy as it grills, and also serves as a dipping sauce.

  • Prep Time25 min
  • Cook Time30 min
  • Total Time55 min

Yakitori-Style Salmon With Scallions and Zucchini Ingredients :

  • 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

How To Make Yakitori-Style Salmon With Scallions and Zucchini :


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.


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.


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.


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.