Yakitori Salmon

Fish, seafood & shellfish

Yakitori Salmon

Doesn’t sound like a Spanish recipe, does it? Hahahaha, well the thing is that I’m entering for the first time in the Creative Cooking Crew and the gastro theme this month is: BBQ! When I first heard, I thought… wow, I don’t have a barbecue!!! But then, I realized that there’s an electric grill hidden in one of the kitchen cabinets that would do the job, so this delicious Yakitori Salmon dish is my aportation to the Crew. Hope you all enjoy it :D. Yakitori Salmon Barbeques have a romantic thing… they bring me back to the past to the day I met my husband in a common friend’s terrace BBQ. What  a day; there was wine (lots of it), really cold beers, and all kinds of meat: pork sausages, ribs, veal meat… I instantly liked him and he started seducing me that very first night ;D. And 22 years after, here we are! Maybe it’s high time I buy an indoor barbaque ;D.

Yakitori Salmon

As you may have guessed, this is a Japanese dish; it’s simple, easy, delicious, healthy… and now you can ask me why I love Japanese food! It will be done in no time and the result is fantastic. I never get tired of salmon, but if you do it this way, you will run to the fishmonger to buy some every week. Its fat is rich in omega-3s, which help lower cholesterol and plasma triglycerides, and also increase the flow of blood, which prevents formation of blood clots. Therefore, regular consumption of salmon is recommended, particularly if there’s cardiovascular disorders. Salmon is an excellent source of protein of high biological value, like other fish.


Eat fish, eat Salmon!

The Creative Cooking Crew round-up will be published 5/26 on Lazaro Cooks. Visit our pinterest board for inspiration.


Ingredients for 4 servings: 500 grs. of fresh salmon with its skin, thick sea salt, 3 soy tablespoons, 1 mirin tablespoon, 1 sake tablespoon (I didn't have sake and used a rice liquor made here), 2 tablespoons of powdered sugar and some lemon.

  • Cut the salmon in pieces like you see in the pictures or ask your fishmonger to do it for you. Clean under tap water and dry with a clean kitchen cloth.
  • Place in a large plate and cover with the salt. Let it rest for 30 minutes inside the fridge.
  • Prepare the sauce with the soy, mirin, sake and sugar inside a pot. Turn heat on and bring to a boil with a low heat. Stir and let it thicken a bit. Reserve.
  • Take the salmon and remove all the salt from it. Wash under tap water and dry it again.
  • Insert the sticks and once the BBQ is ready, grill them to fit your taste. I like mine really tender inside. While grilling, pour some of the sauce over it.
  • Serve with the sauce aside. Eat it warm.


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05/23/2014 · 8:52 h by Norma

I am so glad you joined our crew because I have admired your work for such a ling time. Absolutely a delicious and beautiful dish.

05/23/2014 · 15:17 h by bellini

I am told I must eat more Omega 3 fat foods for inflammation so here we go my friend.

05/23/2014 · 16:15 h by Afner

This is just awesome! Will for sure try it soon :)

Riquísimo se ve!

05/24/2014 · 1:46 h by Lori Lynn

Marvelous addition to the CCC.
Love the photos with the salt crystals, great perspective!
Bet it was absolutely delicious too.

05/24/2014 · 19:12 h by Núria Farregut

Thanks so much for commenting Norma, Val, Afner and Lori Lynn! I appreciate all your words :D.

05/24/2014 · 19:51 h by Katie

Love this – and, now that I have found an Asian market I even have all the ingredients!

05/26/2014 · 12:11 h by bellini

Omega 3′s are also good for people who have arthritis since they help with inflammation. I will be costuming more and more salmon my friend. This is a delicious recipe to try.

05/29/2014 · 18:20 h by Evelyne@cheapethniceatz

The salmon pics look just gorgeous. Great recipe and glad you found a way to grill without a bbq. They have really small cheap portable ones too now.

06/02/2014 · 13:15 h by Joan Nova

Wonderful contribution to the bbq! And I enjoyed reading about how you met JL. Welcome to the CCC!

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