These Shoyu, Garlic & Ginger Salmon Skewers (ft. Moromi) are great for the grilling season. Though they are delicate in flavor but they certainly know how to pack a punch! The shoyu helps to season and marinate while gently salting the salmon. Garlic and ginger are a classic pairing, and the lime zest helps to brighten the flavor overall. When finished with citrus, it is heavenly!
I could go on, but I’ll allow visuals and this recipe to speak for itself.
Source a beautiful piece of salmon for this recipe. A thicker, more uniform portion makes slicing a breeze!
Prepare the ingredients. Zest the limes onto a cutting board, then juice into a small bowl, set the bowl aside. After, peel the garlic and ginger, then use a microplane to grate into a paste.
Next, cut and portion the salmon into 1″ cubes. Transfer to a large mixing bowl and season with salt and pepper.
Add grated ginger, garlic, lime zest, shoyu, and toasted sesame oil over the salmon.
Toss to combine, then cover. Allow to marinate for at least 30 minutes.
*If using wooden or bamboo skewers, now is a good time to soak those in water (to prevent skewers from catching on fire while grilling). If using metal skewers, ignore this step.
Meanwhile, prepare the zucchini. Slice into thin discs, then transfer to a separate mixing bowl. Season with salt and pepper, then toss to combine. Cover, and allow to rest and marinate until the salmon is ready. (The salt will help draw out moisture and soften the zucchini.)
Preheat the grill to 450°F in the meantime.
When ready, uncover the mixing bowls and toss to combine again. Drain the excess liquid from the zucchini mixture.
Use a skewer to pierce the salmon, then zucchini slices, then scallions. Follow this pattern until skewer is full, then transfer to a tray. Repeat the process with remaining ingredients.
Afterwards, place the skewers onto the grill to cook for 6-9 minutes, flipping halfway through (or until the salmon lightens in color, becomes more firm to the touch, and lifts off the cooking grates without sticking.)
When cooked, transfer to a tray and return the bowl of freshly squeezed lime juice. Brush the juice over the grilled skewers before serving, then share, and enjoy!
Shoyu, Garlic & Ginger Salmon Skewers (ft. Moromi)
PREP TIME: 15 MIN
GRILL TIME: 6-9 MIN
SERVES: 4
Ingredients:
- 2 lb. salmon filet
- 2 Tbs toasted sesame oil
- 2-3 Tbs Moromi Shoyu (soy sauce)
- 3 limes (or lemons), zested and juiced
- 2 Tbs ginger, grated
- 2 Tbs garlic cloves, grated
- 2-3 zucchinis (or yellow squash)
- 1 bunch green onions, trimmed and cut into 2″ pieces
- salt and pepper
Directions for Shoyu, Garlic & Ginger Salmon Skewers (ft. Moromi):
- Prepare the ingredients. Zest the limes onto a cutting board, then juice into a small bowl, set the bowl aside. After, peel the garlic and ginger, then use a microplane to grate into a paste.
- Next, cut and portion the salmon into 1″ cubes. Transfer to a large mixing bowl and season with salt and pepper. Add grated ginger, garlic, lime zest, shoyu, and toasted sesame oil over the salmon. Toss to combine, then cover. Allow to marinate for at least 30 minutes. *If using wooden or bamboo skewers, now is a good time to soak those in water (to prevent skewers from catching on fire while grilling). If using metal skewers, ignore this step.
- Meanwhile, prepare the zucchini. Slice into thin discs, then transfer to a separate mixing bowl. Season with salt and pepper, then toss to combine. Cover, and allow to rest and marinate until the salmon is ready. (The salt will help draw out moisture and soften the zucchini.) Preheat the grill to 450°F in the meantime.
- When ready, uncover the mixing bowls and toss to combine again. Drain the excess liquid from the zucchini mixture. Use a skewer to pierce the salmon, then zucchini slices, then scallions. Follow this pattern until skewer is full, then transfer to a tray. Repeat the process with remaining ingredients.
- Afterwards, place the skewers onto the grill to cook for 6-9 minutes, flipping halfway through (or until the salmon lightens in color, becomes more firm to the touch, and lifts off the cooking grates without sticking.) When thoroughly cooked, transfer to a tray and return the bowl of freshly squeezed lime juice. Brush the juice over the grilled skewers before serving, then share, and enjoy!
Notes:
- ReBoard and ReBowls by Material Kitchen.
- Don’t really feel like grilling? Great news! Just cut the salmon into small (about 1/2”) cubes and enjoy as salmon tartare or try with rice and veggies for a poke bowl!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
