Salty sweet so salmon with zucchini and scallion skewers – perfect for barbecue and relaxing weekend dinners.
Flavored sliced salmon skewers with vegetables
In summer, Long Island weather is beautiful, so I love taking advantage of the outdoors and grills. These flavored salmon kebabs are perfect for summer barbecue and Relaxable weekday dinner. Put on with salmon, zucchini and scallions, they are a complete meal or place them on the rice to make it more sincere. The delicious sweet sauce marinade brings the best in every bite.
Why this roasted o-salmon works
I received a lot of requests for grilled fish recipes, so as summer approaches, I started testing some new recipes. These flavored salmon kebabs are better than I hoped!
- Simple: The flavour glaze adds a rich savory sweet flavor with minimal energy.
- Nutrition: Salmon is full of omega-3s, which helps heart health and inflammation, and contains beneficial gut health probiotics.
- One more meal: String zucchini and scallions with salmon to make it a one-on-one meal.
- Versatile: Perfect for the barbecue season, but just as easy under broiler.
- Fast: Perfect for weeknights or casual summer dinners.
- Dietary Restrictions: Weight observer friendly, gluten-free (if tamari is used), high protein, dairy-free, low carb and anti-inflammatory drugs
No grill? no problem! Make this grilled flavoured salmon recipe instead.
The ingredients you need
Here are the ingredients for these simple flavored salmon skewers. See the recipe card below for exact measurements.
- White O sauceIt is milder and sweeter than the red o sauce, adding a hint of umami to the marinade. You can buy white o sauce on Amazon on Asian markets, which some regular supermarkets will sell.
- mirin It is a traditional Japanese rice wine that adds mild sweetness and helps caramel fish without adding sugar during cooking.
- Low-sodium soy sauce Salty fresh
- Rice vinegar: The acidity balances the sweetness of mirin and the umami flavor of the soy sauce.
- Aromatic Studies: Chopped garlic and ginger
- Toasted sesame oil To taste nuts
- salmon: I prefer wild salmon for the best flavor and texture. If you use fresh salmon, buy it from a well-known fishmonger; however, frozen salmon will work as well. Just make sure to thaw ahead of time.
- vegetable: Zucchini and green onions make the skewers grill more.
How to make flavoured salmon skewers
This easy flavored salmon recipe is quick! Mix the marinade ingredients and marinate the salmon in just 30 minutes. See the recipe card for printable instructions.
- Made in flavor o: Mix marinade ingredients.
- Peppered salmon: Marinate for 30 to 60 minutes.
- Assembly string. Alternate salmon, zucchini and green onion on skewers.
- Grilled Salmon Kebab: Preheat the grill to medium-high and bake on an oiled grate for a few minutes. Fry with the remaining marinade and spin them with a metal spatula.
- Finish: If needed, serve with lemon wedges and garnish with green onions.
Test notes and tips
I initially planned to thicken the fried marinated meat, but it became too thick and sticky. It works best. Just keep some carnival and skewers to cook, as the heat from the grill (or broiler) gives it a perfect shine, caramel effect.
- String prompt: If you are using wooden skewers, soak them for at least 30 minutes to avoid burning on the grill.
- Cut salmon evenly: Cut it into even 1 to 1½-inch cubes to cook evenly with the vegetables.
- Vegetables are important: Zucchini and shallots are very beautiful here because they are roughly the same speed as salmon. Bell peppers or mushrooms work well, too.
No grill? no problem!
- Place the kebab on oiled foil board.
- Place the top oven rack 5 inches from the heating element and preheat the broiler.
- Grill salmon kebabs on each side for about 3 minutes.
Can I make salmon without skewers?
Yes! If you are grilling fish and vegetables, use a baking dish. For baking, place everything on the pot. After 3 minutes, remove the tray from the oven, flip everything over, and continue baking.
yield: 4 Serve
Service size: 1 string
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Add the flavor, mirin, soy sauce, rice vinegar, garlic, ginger and sesame oil to the small food processor or small mixer*. Mix until completely smooth.
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Transfer 1/4 cup marinade bowl to mixing bowl and add salmon, zucchini and green onion. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to an hour. Keep the remaining marinade.
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Tie the salmon, zucchini and green onion pieces into 4 metal skewers. Spray kabobs with non-stick cooking spray.
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When preparing for the barbecue, preheat the grill to medium heat and then add stove oil to avoid sticking. Grill the kebabs on each side for a few minutes until the salmon is released from the grill stove. To turn the kabobs, use a metal spatula to loosen the fish from the grill and roll it to rotate to the other side. The marinade left over when cooking. Once the salmon peels easily, remove from the grill and cook completely for 8 to 10 minutes. When the salmon fell off the grill, it fryed again. Serve with lemon wedges and with shallots.
The final step:
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*I used Nutribullet to blend the marinade
Variations:
- Taste o: The red o-flavor has a stronger flavor than the white o-flavor, but feel free to use it if you can find everything.
- fish: Replace salmon with cod, bass, black cod, trout or Arctic char. Or marinate on shrimp, chicken or tofu using flavour.
- vegetable: sub sib sip pif sub sub sub sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup sup You can also use multiple vegetables.
- Allergic to sesame? Omit oil.
- Make it spicy: Add red pepper flakes.
Serve: 1 string,,,,, Calories: 231 KCAL,,,,, carbohydrate: 12 g,,,,, protein: 25 g,,,,, Fatty: 9 g,,,,, Saturated fat: 1.5 g,,,,, cholesterol: 62.5 mg,,,,, sodium: 798 mg,,,,, fiber: 1.5 g,,,,, sugar: 6 g
Ideas for side dishes
Here are some aspects to pair with the O-flavored salmon:
Correct storage
- refrigeration Cooked salmon and vegetables for up to three days.
- Reheat: You can microwave the leftovers until warm. If you don’t want to microwave, heat or heat it in a frying pan on the stove.
- How to advance: Assemble the string 24 hours in advance and cover it in the refrigerator. An hour before grilling, pour marinade over fish and vegetables and refrigerate.
FAQ
Mio is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a fungus). It will last in the refrigerator for several months, so you don’t have to use it right away. I also have another salmon recipe for flavor, but add a lot to the sauté sauce, salad dressing and soup as well.
Yes, the bacteria and enzymes in the flavor o help tenderize meat and fish, which is why it is often used in marinades.
The fish is marinated very quickly, so I recommend 30 minutes to an hour. Leaving a longer time can lead to mushy fish.
More grilled fish recipes you’ll love
For more dinner ideas, check out my seafood recipe collection, and these Five delicious grilled fish recipes Inspire your next meal!
If you do this Healthy Taste O Salmon Skewers RecipeI would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook! And make sure to join the Skinnytaste community and see what everyone is doing!
