Salmon Yakitori

Ching-He Huang uses a simple marinade to add top notes of tangy flavour to pan-fried salmon fillets
By Ching-He Huang
Salmon Yakitori
  • Rating:
  • Serves: 2
  • Cook Time: 6 minutes
  • Prep Time: 15 minutes plus overnight marinating
  • Effort: easy



  • 2 salmon, each 175g
  • 2 tbsp vegetable oil

For the marinade

  • 120 ml light soy sauce
  • 120 ml sake
  • 120 ml mirin
  • 2 tbsp caster sugar

For the pickled salad

  • 1 tbsp mirin
  • 1 tbsp light soy sauce
  • 2 tsp caster sugar
  • 1 large red chilli, seeds removed and chopped
  • 0.5 cucumber, shredded
  • 2 small carrots, shredded
  • 1 handfuls Chinese cabbage, shredded


1. Mix all the marinade ingredients in a flat dish, add the salmon fillets and leave to marinate overnight. If there isn't much time, even 10 minutes marinating will make a difference.

2. For the pickled salad dressing: mix the mirin with the soy sauce, sugar and chopped chilli and set aside.

3. Combine the cucumber, carrot and Chinese leaf, and drizzle over the dressing. Leave the salad on one side for about 20 minutes.

4. Heat the vegetable oil in a frying pan, drain the salmon from its marinade and fry for 2-3 minutes on each side. While it's cooking, pour over the rest of the soaking liquid - it should cook down quite quickly. Serve straight away with the salad.

Rate This Recipe