Asian-style BBQ salmon skewers

The cook, step by step.

1. 1

   Step 1

   Done

   We take the salmon silk out of the packaging and first pat it dry with kitchen paper. Then we cut the salmon into square cubes of 2.5-3cm. After this we combine all the ingredients for the marinade and mix the salmon cubes well through here. We then have this covered for 2 hours in the refrigerator. If you don't have 2 hours then at least 30 minutes for the proper taste release of the marinade.

   2h
2. 2

   Step 2

   Done

   Then when the salmon cubes are sufficiently marinated, it is time to string them up. Make sure to let the sticks soak in water for about 10-15 minutes before you start. This will make sure they don't burn. In my case I used 3 cubes per stick but that can of course be more or less.

3. 3

   Step 3

   Done

   After this we light the barbecue and heat it to a dome temperature of 200 degrees Celsius. When this temperature is reached, we slightly lubricate the grid with some sunflower oil. I did this with a kitchen paper and put some oil on it. Be careful not to burn your fingers. Grill the salmon pies then 2-3 minutes per side until they are beautiful brown around. If you want to measure the internal temperature just in case, it should be about 50-55 degrees Celsius.

   Internal temperature: 55°C2m
4. 4

   Step 4

   Done

   When the skewers are brown, take them off the barbecue. Then roast the sesame seeds in a pan and sprinkle them on your skewers. You can eat them now. Enjoy!