Wild Sockeye Salmon Kushiyaki (Miso Skewers)
Discover a flavorful, healthy twist on a Japanese classic with this Wild Sockeye Salmon Kushiyaki recipe, brought to you by FreshAIG.com. Fire up the grill for these protein-packed, savory miso skewers!
FreshAIG Quick Facts
- Species: Wild Sockeye Salmon (Oncorhynchus nerka)
- Total Time: 25 minutes
- Diet Type: High-Protein, Low-Carb, Dairy-Free
Preparation Method: Grilling ensures a perfect char and smoky flavor that complements the rich, savory miso glaze.
Serves: 4 people
Ingredients
- 1.5 lbs fresh wild sockeye salmon fillets, skin removed and cut into 1-inch cubes
- 3 tbsp white miso paste
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- Wooden skewers, soaked in water for 30 minutes
- Thinly sliced scallions and toasted sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the miso paste, soy sauce, mirin, sesame oil, and grated ginger until smooth.
- Toss the salmon cubes in the marinade until evenly coated. Let sit at room temperature for 15 minutes.
- Thread 4 to 5 salmon cubes onto each soaked wooden skewer.
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Place the skewers on the grill and cook for 2 to 3 minutes per side, turning carefully until the salmon is opaque and features beautiful char marks.
- Remove from the grill and arrange on a serving platter. Garnish with sliced scallions and toasted sesame seeds before serving hot. Enjoy the freshest catch with FreshAIG.com!
