Ingredients Seafood Salmon Salmon Yakitori 5.0 (2) 2 Reviews Double-pronged skewers give delicate, flaky proteins like salmon a bit more stability so they can be turned repeatedly without spinning around or falling apart. A soy sauce, mirin, and brown sugar glaze caramelizes on the fish and baby bok choy as it grills, and also serves as a dipping sauce.Slideshow: More Salmon Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on June 1, 2018 Print Rate It Share Share Tweet Pin Email Double-pronged skewers give delicate, flaky proteins like salmon a bit more stability so they can be turned repeatedly without spinning around or falling apart. A soy sauce, mirin, and brown sugar glaze caramelizes on the fish and baby bok choy as it grills, and also serves as a dipping sauce. Photo: Jennifer Causey Active Time: 25 mins Total Time: 55 mins Yield: 4 Ingredients 1/2 cup soy sauce 1/2 cup mirin 1/4 cup packed light brown sugar 1/4 cup unseasoned rice vinegar 4 (4- to 5-ounce) skinless salmon fillets, cut into 2-inch pieces Canola oil, for brushing 4 baby bok choy, large outer leaves removed and bulbs halved lengthwise 2 large scallions, trimmed and cut into 2-inch lengths 4 double-prong skewers Kosher salt Toasted sesame seeds, for garnish Steamed rice, for serving Directions Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes. Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade. Thread sal-mon, bok choy, and scallions onto skewers. Brush with oil, and season lightly with salt. Grill, turning once, until bok choy and scallions are lightly charred in spots and salmon is medium within, 6 to 8 minutes. Transfer to a platter, and garnish with toasted sesame seeds. Serve with steamed rice and reserved marinade. Rate it Print