Fishe Recipe
Savory Skewered Salmon for the Grill
Three ingredients keep this grilled salmon recipe wonderfully simple. Cut salmon into strips, give it time in a savory marinade, weave it onto skewers, and head for the grill.
Linda Leary’s original Fishe recipe prefers red or sockeye salmon and uses Yoshida’s Gourmet Sauce. The method is short, practical, and ready for a relaxed outdoor meal.
In This Recipe
A short ingredient list turns salmon into an easy skewered meal for the grill.
Recipe Card
Savory Skewered Salmon
Main ingredient: Red or sockeye salmon
Marinade: Yoshida’s Gourmet Sauce
Cooking method: Grill
Equipment: Skewers and a covered container
Ingredients
The original recipe uses just salmon, sauce, and skewers. Soak bamboo skewers in water before assembling the salmon so they are less likely to burn on the grill.
- 1 to 2 salmon fillets, preferably red or sockeye salmon
- Yoshida’s Gourmet Sauce, enough to cover the salmon strips
- Bamboo skewers, soaked in water
How to Make Savory Skewered Salmon
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Wash and cut the salmon
Wash the salmon fillets. Cut across each fillet to make strips about 1 inch wide.
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Cover with the marinade
Place the salmon strips in a container, then pour Yoshida’s Gourmet Sauce over them until they are covered.
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Let the salmon marinate
Marinate the strips for a couple of hours. The salmon absorbs more flavor as it rests, but leaving it too long can make the strips soft.
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Weave the strips onto skewers
Thread each salmon strip back and forth along a skewer. If you are using bamboo skewers, make sure they have been soaked in water.
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Grill until done
Place the skewers on the grill and cook until the salmon is done. Remove the skewers carefully and serve while warm.
Simple Tips for Better Salmon Skewers
Cut even strips
A consistent 1-inch width keeps the pieces easy to weave. It also makes the skewers simpler to arrange on the grill.
Watch the marinade
A couple of hours gives the salmon time to absorb the sauce. Avoid stretching the soak too long because the strips can soften.
Prepare bamboo first
Put bamboo skewers in water before you start cutting the salmon. They will be ready when it is time to assemble the recipe.
Build an Easy Salmon Dinner
Move the skewers from the grill to a platter and let the salmon stay at the center of the meal. A simple vegetable side makes an easy companion without adding another complicated recipe.
Grilled bok choy and potatoes pair naturally with salmon. Find that side dish and two more salmon ideas in Related Reading below.
Frequently Asked Questions
What kind of salmon should I use?
The original Fishe recipe prefers red or sockeye salmon. It calls for 1 to 2 fillets.
How wide should I cut the salmon strips?
Cut across the fillet to make strips about 1 inch wide. Keeping the pieces even makes them easier to weave onto the skewers.
How long should the salmon marinate?
Let the strips marinate for a couple of hours. A longer soak adds more sauce, but too much time can make the salmon soft.
Why should bamboo skewers be soaked?
The original recipe soaks bamboo skewers in water to help keep them from burning on the grill.
How do I put salmon strips on a skewer?
Weave each strip back and forth along the skewer rather than pushing it through only once. This keeps the long piece gathered for grilling.
Related Reading
Keep Dinner Simple
Salmon, sauce, and a few soaked skewers are all this recipe needs. Give the strips time to marinate, weave them carefully, and let the grill handle the rest.
Explore More Fishe Recipes