Sesame Salmon Skewers Recipe by Catherine Fulvio

Sesame Salmon Skewers Recipe by Catherine Fulvio

If you can find micro greens like baby beetroot leaves, watercress or sprouts, the salmon skewers will pop with colour and the vivid brightness will wow your friends.

The marinade also makes a tasty dipping sauce that you can use with scallops or prawns. I find that the salmon needs to be chunky or it won’t stay on the skewers when chargrilling.

Serves 4


– 350g salmon, skinned, deboned and cut into
– 3cm pieces
– 1 lemon, thinly sliced
– 2 tbsp sunflower oil
Lime wedges, to serve

for the marinade:
– 100ml soy sauce
– 1 garlic clove, finely chopped
– 1 x 3cm piece of fresh ginger, peeled and grated
Zest and juice of 1 lemon
– 2 tbsp honey
– 2 tsp sesame oil

for the salad:
– 50g assorted baby salad leaves
– 50g rocket, washed and trimmed
– 50g mangetout, steamed
– 3 spring onions, thinly sliced
– 1 cucumber, sliced into ribbons
– Dash of sesame oil
– Squeeze of lemon juice
– Salt and freshly ground black pepper
– 2 tsp black sesame seeds


1. If you’re using bamboo skewers, soak 4 skewers in water for at least 2 hours.
2. Combine all the marinade ingredients in a large, shallow bowl. Add the salmon chunks to the marinade, making sure to coat all the fish. Cover the bowl with plastic wrap and place in the fridge for 15 minutes. Remove the marinated salmon from the fridge, shake off any excess marinade and thread the chunks onto the skewers, alternating with the lemon slices.
3. Brush the salmon skewers with the sunflower oil. Heat a griddle pan over a medium-high heat and sear the salmon for 1–2 minutes on each side. Keep an eye on them to make sure they don’t overcook.
4. To serve, arrange the salad leaves, rocket, mangetout, spring onions and cucumber on 4 serving plates. Whisk together a dash of sesame oil, a squeeze of lemon juice and some salt and pepper, then drizzle over the salad. Place 1 salmon skewer on top of each plate, sprinkle with sesame seeds and serve with lime wedges.

Catherine Fulvio The Weekend ChefThe relaxed vibe of the weekend is the inspiration for Catherine Fulvio’s new cookbook, The Weekend Chef. With a successful cookery school and B&B to run, as well as media appearances and festival events to attend all over the country, Catherine Fulvio decided to make a concerted effort to keep the weekends sacred where possible.

Bringing a more relaxed attitude to weekend cooking, Catherine’s recipes encourage us to forget about the midweek humdrum. Forget about express meals. Close the door, turn the music on and fire up the cooker – it’s the weekend!


The Weekend Chef is published by Gill Books, and is available to buy on

CatherineFulvioChef CFulvio



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