It’s that time of year when it’s great to fire up the grill and eat outside. While we are away at the moment, we were certainly making the most of the better weather before we left and these honey-soy salmon skewers were one of the things we made a couple times as they were so quick, easy and delicious. I used salmon, but any fish that doesn’t flake too much and is not too overly strong in flavor (such as swordfish, tuna or monkfish) would be great.
With fish, you generally don’t need or really want to marinate things for too long, which can come in handy if you don’t have a lot of time – just 10 minutes will be fine, 20 if you have them but it’s not essential. The marinade itself is incredibly easy – just equal parts of soy, honey and mirin (rice wine) mixed together. Don’t worry about the fish tasting of soy sauce, the other ingredients balance it out and so the flavor is pretty delicate in the end but really tasty.
You can have these skewers with pretty much any sides that you like, we had them with a mixture of grilled vegetables as you can see – sweet potato following the method from the Cuban quinoa bowl I shared, red pepper and zucchini/courgette. For the zucchini, I made the marinated zucchini that’s a favorite in our house. The lemon and basil flavors might be a bit different from the fish, but it’s very summery.
These salmon skewers would be great for a cookout party, as they are so easy, don’t take long to cook and you can easily make the skewers bigger or smaller depending on your guests’ appetites (or depending on what other goodies you’ve got in store). They’re also far from boring without being obscure or overly strong flavors that might put some people off.
I’m looking forward to having these again when we get home as they are so delicious and easy, and can be varied by using different fish. Perfect for a tasty, quick midweek meal, or any time to be honest.
Honey-soy salmon skewers
- 3/4 lb salmon 340g, or other fish good for grilling, see above
- 1 tbsp soy sauce
- 1 tbsp mirin rice wine
- 1 tbsp honey
- 1/2 onion medium
- Skin the salmon and remove any stray bones. Cut it into chunks, roughly 1in/2.5cm square and put in a freezer bag or box.
- Mix together the soy sauce, mirin and honey so they are well blended together then pour in with the fish. Leave to marinade for 10-20 minutes, turning once or twice to ensure all the fish takes on the marinade.
- Cut the onion in to chunks, separating two to three layers of onion at a time - approx in half top to bottom of the onion and in 2-4 across, depending on thickness.
- Thread pieces of onion and salmon on to two skewers, or more depending on size, roughly one piece of onion followed by one to two pieces of salmon. Put a piece of onion on both ends to hold everything on.
- Grill for around 10 minutes, depending on your grill/barbecue and size of the fish chunks, turning every couple of minutes until the fish is cooked through. If you can't or prefer not to grill/bbq, you can also put under broiler/grill. Take care not to break up the fish as you turn the skewers.
Try these other tasty skewers:
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