Best 5 Yakitori Style Salmon With Scallions And Zucchini Recipes

Yakitori-style salmon with scallions and zucchini is a delightful Japanese dish that combines the savory flavors of grilled salmon, the aromatic notes of scallions, and the refreshing crunch of zucchini. In this article, we will embark on a culinary journey to discover the best recipe for this tantalizing dish. We'll explore the techniques used to achieve perfectly cooked salmon, the selection of the freshest ingredients, and the art of balancing flavors to create a dish that will tantalize your taste buds. Get ready to uncover the secrets behind creating an unforgettable yakitori-style salmon with scallions and zucchini that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI

Yakitori-Style Salmon With Scallions and Zucchini image

Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories dinner, seafood, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup canola oil, plus more for greasing
1 tablespoon minced garlic (from about 3 cloves)
1 tablespoon minced ginger (from a 1-inch piece)
2/3 cup low-sodium soy sauce
1/3 cup turbinado sugar
2 tablespoons unseasoned rice vinegar
2 tablespoons cornstarch
1 pound small zucchini (about 3), trimmed and sliced 1/8-inch-thick
8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces
Kosher salt and black pepper
2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces
Lemon wedges, for serving

Steps:

In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 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.

SALMON YAKITORI

Salmon Yakitori image

This is a simple marinade that always works perfectly. One of my favorite salmon recipes. Serve with sesame noodles and baby sweet corn.

Provided by Sarah Davies

Categories World Cuisine Recipes Asian Japanese

Time 2h15m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup light soy sauce
¼ cup sake
¼ cup mirin (sweetened Asian wine)
2 tablespoons white sugar
2 (6 ounce) salmon fillets
2 tablespoons vegetable oil

Steps:

Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.

Nutrition Facts : Calories 600.3 calories, Carbohydrate 25.8 g, Cholesterol 99.1 mg, Fat 31.9 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 5.8 g, Sodium 1903 mg, Sugar 23.9 g

CHICKEN YAKITORI WITH SCALLIONS (TRADITIONAL STYLE JAPANESE KEBABS)

Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs) image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup rice wine vinegar
2 tablespoons brown sugar
1/4 cup soy sauce
1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
1/4 cup cornstarch dissolved in 1/4 cup water
2 pounds boneless chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 cup sake
12 bamboo skewers
2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths

Steps:

To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours.
Begin soaking about 12 bamboo skewers in water so they won't burn on the grill.
Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.

SALMON YAKITORI

Salmon Yakitori image

Make and share this Salmon Yakitori recipe from Food.com.

Provided by English_Rose

Categories Japanese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup soy sauce
2/3 cup sake
1/2 cup mirin or 1/2 cup rice wine vinegar
1 teaspoon fresh ginger, grated
4 salmon fillets, skinned
1 tablespoon sunflower oil
1/2 teaspoon sesame oil
1 red bell pepper, sliced into strips
2 scallions, sliced
10 ounces egg noodles, cooked according to instructions on packet
2 tablespoons fresh cilantro, chopped
2 tablespoons sesame seeds
soy sauce, to serve

Steps:

In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
Pour half the sauce over the salmon.
Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
Heat the 2 oils in a wook until very hot.
Toss the pepper and scallions together in the wok for 2-3 minutes.
Add the noodles and left over sauce and toss to heat through.
Spoon the noodles into bowls and place the salmon fillets on top.
Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.

Nutrition Facts : Calories 823.7, Fat 20.5, SaturatedFat 3.5, Cholesterol 225.2, Sodium 4434.8, Carbohydrate 62.1, Fiber 4.3, Sugar 4.5, Protein 82.7

TERIYAKI SALMON WITH SCALLIONS

Teriyaki Salmon with Scallions image

Provided by Rozanne Gold

Categories Onion Salmon Fall

Yield Serves 4

Number Of Ingredients 3

Ingredients

4 6-ounce center-cut salmon filets, skin on
1 cup teriyaki sauce
3 bunches scallions

Steps:

Remove any bones from salmon and discard. Place salmon in bowl or shallow casserole. Cover with teriyaki sauce. Marinate for 5 minutes
Meanwhile, trim roots from scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green on top. Place trimmed scallions in nonstick skillet with enough salted water to cover. Bring to a boil, lower heat, and cook until scallions are soft, about 5 minutes. Keep warm.
Remove salmon from marinade. Reserve marinade. Press 1/2 teaspoon of butcher-grind black pepper into skinless side of each salmon fillet. Heat 1 very large or 2 smaller nonstick skillets until very hot. Put salmon skin side up in pan(s) and cook over medium-high heat for 3 minutes. Turn over and cook 2 more minutes.
Meanwhile, finely dice remaining scallions so that you have 1/2 cup. Add to reserved marinade. Add marinade and 1/4 cup water to salmon. Heat for 1 to 2 minutes, until salmon is cooked as desired. Serve immediately with boiled scallions.

Tips:

Choose fresh, high-quality ingredients: When selecting salmon, look for fillets that are firm and have a vibrant color. Fresh scallions should have crisp, green leaves and zucchini should be firm and free of blemishes.
Cut the salmon and vegetables evenly: This will ensure that they cook evenly. For the salmon, cut it into 1-inch pieces. For the scallions, cut them into 2-inch pieces, and for the zucchini, cut it into 1/2-inch thick slices.
Marinate the salmon: Marinating the salmon in a mixture of soy sauce, mirin, and sake will help to add flavor and moisture. Be sure to marinate the salmon for at least 30 minutes, but no longer than 24 hours.
Cook the salmon and vegetables carefully: When cooking the salmon, be sure to cook it over medium heat so that it doesn't overcook. The salmon is cooked when it is opaque in the center. For the vegetables, cook them until they are tender but still have a slight crunch.
Serve the salmon and vegetables immediately: Yakitori-style salmon is best served hot off the grill. Garnish with additional scallions and sesame seeds, if desired.

Conclusion:

Yakitori-style salmon with scallions and zucchini is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is marinated in a flavorful mixture of soy sauce, mirin, and sake, then grilled to perfection. The scallions and zucchini add a touch of sweetness and crunch. This dish is sure to please everyone at your table.