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Brochettes of Salmon & Mushrooms in a Velvety Asian Marinade

Scott Phillips

Servings: six.

This flavorful marinated salmon pairs beautifully with couscous flavored with scallions and cilantro. A sauté of zucchini and yellow peppers with a little basil would round out the meal.


  • 1/4 cup rice vinegar
  • 2 Tbs. soy sauce
  • 1 Tbs. minced fresh ginger
  • 2 large cloves garlic, minced
  • 1 Tbs. granulated sugar
  • 1 Tbs. seeded and minced fresh jalapeño
  • 1/3 cup fruity olive oil
  • 2 Tbs. toasted sesame oil
  • 3 to 6 drops Tabasco sauce 
  • 2-1/2 lb. skinless salmon fillets, cut into 1-1/4-inch cubes
  • 48 small shiitake or cremini mushroom caps
  • 1/2 medium white onion, peeled and cut into 1-1/4-inch squares
  • Kosher salt and freshly ground black pepper
  • Roughly chopped cilantro for garnish

Nutritional Information

  • Nutritional Sample Size without couscous
  • Calories (kcal) : 590
  • Fat Calories (kcal): 340
  • Fat (g): 37
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 110
  • Sodium (mg): 900
  • Carbohydrates (g): 25
  • Fiber (g): 3
  • Protein (g): 40


  • Combine the vinegar, soy sauce, ginger, garlic, sugar, and jalapeño in a medium bowl. Whisk in the olive oil, sesame oil, and Tabasco. Add the salmon cubes and mushroom caps. Toss to coat evenly, cover with plastic wrap, and marinate for 1-hour in-the refrigerator, tossing occasionally. While the salmon is marinating, soak a dozen 12-inch wooden skewers in water.
  • Prepare a medium-hot charcoal fire or heat a gas grill to medium high. (If your grill tends to be very hot, use medium heat, as the brochettes will cook unevenly if the heat is too high.) Remove the salmon from the marinade and loosely thread four salmon cubes alternating with four mushroom caps and four thin pieces of onion on each skewer. Sprinkle with a little salt and pepper and grill or broil in batches until browned and the salmon is almost opaque throughout, 3 to 4 minutes per side. Test by removing one piece of salmon and checking it for doneness; it should still be somewhat translucent in the center. Transfer the brochettes to warm dinner plates and garnish with cilantro.

A fruity, medium-bodied red without too much tannin will pair well with the flavors of the grilled salmon and the sesame in the marinade. Try Castel de Remei Gotim Bru, a Tempranillo blend from the Costers del Segre region of Spain, or Domaine de l’Oratoire St. Martin Côtes du Rhône.


If your 2-1/2 lb. of salmon doesn’t yield 48 cubes exactly, just use more or fewer cubes per skewer.Ginger and sesame oil work a subtle magic on salmon with just an hour of marinating. But don’t marinate it any longer, as ginger’s tenderizing effect will make the fish too soft.


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Reviews (4 reviews)

  • soniafio | 11/08/2019

    I love this marinade. Quick and easy - I return to this recipe again and again. Like others have said, I don't bother with skewers. I marinate a whole salmon filet and veggies together. Then use a grill basket on the side to cook the veggies.

  • jng000 | 06/22/2008

    Easy asian marinade for salmon. I used salmon fillet instead of cubes and it came out fine. I served it with bok choy and jasmine rice.

  • FreddieFlea | 06/20/2008

    Excellent, easy. I substituted Hoisin sauce for the sugar. Leftover salmon and veggies make a wonderful Saturday morning omelet. Highly recommended. Anneg

  • tlisa | 10/26/2007

    Salmon prepared in this marinade is delicious - I have only ever used it on whole salmon filets and never bothered make the brochettes (we typically grill some veggies in a grill basket on the side - quicker than threading everything on skewers). Last time I served it to guests, both couples wanted my Fine Cooking issue to copy out the marinade recipe right after we ate.

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