Binchotan King Salmon Yakitori Skewers

Binchotan King Salmon Yakitori Skewers

A “Yakitori Style” New Zealand King Salmon bbq skewers. This recipe is smokey, fresh, full of flavor and excellent when shared with friends and family.

By far, our new favorite way to bbq! With a smooth smokey flavor and a melt in your mouth texture, this King Salmon was heavenly. Not to mention, the Binchotan coals are a must. With consistent hot temperature, distinct clean smokey flavor, and very little issues with excess smoke, these coals were perfect. Not to mention, the ponzu sauce is an essential pairing when cooking with fish with high fat content. Overall, this preparation was simply amazing and we highly recommend it!

Course: Main
Skill Level: Beginner

Servings
2-4 people
Prep Time
30 minutes
Cook Time
25 minutes

You will need: a cutting board, sharp knife, clean rag, metal skewers, yakitori grill.

Ingredients

Instructions

To prepare Ponzu Sauce:

  1. In a medium size bowl, mix the lemon juice, soy sauce and ginger together.

To prepare simple Salmon Skewers:

  1. Start by cutting both the King Salmon and the green onions into 2-3 inch skewering portions.
  2. Take the cut portions and place them on the skewer (Ex: Salmon, Green Onion, Salmon, and Green Onion)
  3. Light up the Binchotan coals (Hot tip: Get a metal coal basket to heat coals on stovetop)
  4. Carefully place the heated coals into the grill beds below
  5. Now it's time to place the skewers down on the grill
  6. The skewers will begin to smoke up and release tons of oils from the bottom side closest to the flame. At this point, be sure to flip the skewers so the rendered fat keeps dripping back onto the fish.
  7. Be sure to fan all the smoke being released from the fish back onto the skewers to get the max smokey flavor.
  8. Once the skewers are all the way cooked through, remove the skewers and place into a shallow bowl of ponzu sauce.
  9. Enjoy!

Recipe Notes

➔ This recipe can be made with any of our products. We love using our A-5 Wagyu, Chutoro, or Striped Bass.
➔ Feel free to adjust the ratio of spices and ingredients to your liking.
➔ Don’t over think this recipe and just go for it : )


Leave a comment

Comments will be approved before showing up.


Also in Seafood Recipes

The (Im)perfect Tuna SmashBurger
The (Im)perfect Tuna SmashBurger

November 07, 2021

Our Otoro, Chutoro and Akami cuts of Bluefin Tuna are the absolute best cuts of Pacific Bluefin for sashimi and sushi meals that are amazing prepared either raw or lightly seared. But what about our Imprefect Bluefin Tuna? Our Imperfect Bluefin Tuna are the other cuts of the Bluefin that is perfect for the grill and oven, and our Smashburger recipe highlights the best parts of this cut!
Read More
Togarashi Seared Ahi (Tuna) Nigiri
Togarashi Seared Ahi (Tuna) Nigiri

October 27, 2021

Talk about simple and to the point! We’ve prepared a classic seared ahi platter with a savory flavor a very clean finish, but felt a spicy kick could be a little more fun for the palette. Try out this easy recipe and impress yourself and others fast. We highly recommend this dish for any occasion.

Read More
Lemon Garlic Salmon
Lemon Garlic Salmon

October 25, 2021

Refreshing light combo with notes of Meyer lemon and fresh garlic + perfectly baked New Zealand King Salmon + farm fresh organic squash and cauliflower. A simple but incredibly sophisticated baked Salmon preparation.

New “Simply Baked Salmon” recipe here! Dive into delicious flavors of Meyer lemon, fresh garlic, and Maldon salt. All that is paired with the notorious New Zealand King Salmon. For how quick and easy this Salmon dish is, don’t underestimate its deliciousness!

Read More