Servings4
Ingredients
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Instructions
- If using wooden skewers, soak them in water for 20 minutes. Cut the salmon and vegetables into similarly sized pieces.
- Whisk soy, ginger and sesame oil with a little oil and brush over the salmon and vegetables. Thread onto skewers without packing the pieces too tightly.
- Grill or broil for 8–12 minutes, turning once or twice, until the salmon is just cooked and the vegetables have light char marks.
- Serve with crunchy cabbage slaw with lime dressing; keep any unused marinade away from cooked food unless it has been boiled.
Kitchen note: Oil the grate lightly and turn the salmon carefully once it has clear grill marks.
Why you'll like this recipe
- Soy, ginger and sesame oil gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: crunchy cabbage slaw with lime dressing.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with crunchy cabbage slaw with lime dressing. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.