Salmon Kushiyaki

A Japanese-inspired dish of grilled salmon and shiitake mushrooms, marinated in a savory miso glaze and served on skewers.

Sources: Food Network: Salmon Kushiyaki , Recipe Research Evaluation

Level: Easy
Total Time: 6 hr 45 min
Active Time: 35 min
Yield: 4 servings

Description

This rendition of kushiyaki — the catch-all term for the popular Japanese technique of grilling skewered foods — is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake and miso mixture; the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers with a generous shake of furikake or shichimi togarashi, two popular Japanese seasonings.

Sample Imagery

Ingredients

• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup packed light brown sugar
• 1/4 cup light miso
• 1 1/2 pounds center-cut, skin-on salmon, cut into 1-inch cubes
• 6 shiitake mushrooms, stemmed and quartered
• Vegetable oil, for the grill grates
• Kosher salt
• Furikake or shichimi togarashi, for serving

Allergens

Fish: salmon
Soy: miso is typically made from soybeans
Wheat/gluten: may be present in miso or soy-based seasonings

Special Equipment

• Wooden skewers
• Grill
• No skewers or grill? Cut the salmon and mushrooms into bite-sized pieces and cook them in a frying pan instead.

Instructions

1. Soak four 10-inch bamboo paddle skewers in water for 30 minutes.
2. Combine the mirin and sake in a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, add the brown sugar, and whisk until dissolved. Add the miso and whisk until dissolved. Let cool.
3. Remove 1/4 cup of the marinade and set aside for brushing. Pour the remaining marinade over the salmon cubes, tossing to coat. Cover and refrigerate for at least 6 hours and preferably overnight.
4. Prepare a grill for medium-high heat. Lightly coat the hot grates with vegetable oil.
5. Remove the salmon from the marinade and blot dry with a paper towel. Thread each skewer with salmon and shiitake mushrooms, alternating between the two.
6. Place the skewers on the grill and lightly sprinkle each with salt. Grill for about 1 minute on each side.
7. Continue grilling and turning until the shiitake are tender and the salmon is browned and cooked through, about 10 minutes more.
8. Brush the reserved miso marinade over each skewer. Grill for another 2 to 3 minutes until the glaze is slightly caramelized.
9. Remove from the grill and sprinkle with furikake or shichimi togarashi.

Serving & Storage

Recipe Website Research

Pinch of Yum: Air Fryer Salmon

Pinch of Yum is a good reference because it uses colored boxes to contain and separate different pieces of information. I like how the large food photography draws attention to the dish while the recipe information is organized clearly.

Baked by Melissa

Baked by Melissa's website is interactive, allowing users to cross out recipe steps as they complete them! I love how minimal and simple the design is. The site provides helpful links to the supplies needed for the recipe.

Purely Elizabeth

Purely Elizabeth is a good stylistic reference because its website has playful heading typography and charming use of color. I like how the content is simplified into clear sections with a centered layout.

Non-Recipe Website Research

Best Bean Best Cup

This website has a strong sense of branding. The oversized sans-serif type often fills the entire page, creating a bold and immersive experience. Rather than relying heavily on photography, the site uses geometric shapes to establish its visual identity.

Coastal Summer Dining

This website captures the vibe of its coastal location and immediately transports you. I love the bright colors and beach image choices, which create a strong sense of place. I also really like how the centered typography is placed on a plate, making the design playful.

Meatopia

Metaoptia has an engaging home screen and “Enter” page that draws the user into the site. The styled typography reinforces the visual identity and makes the experience feel very unique.