6 Servings
50 Minutes
Allergens
Tips:
As a variation, try this recipe using turbot, a mild and moist white-fleshed fish.
Notes:
You will have four pieces that are from the thin end of the fillets. I double them to form a cube shape before coating. Once they’re coated, you won’t be able to tell that they were two separate pieces.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger
Salmon on skewer How do you put the salmon on the skewers after they’re baked? Don’t they fall apart? Normally I would put them on raw, but then what would I do with the lemon and cucumber?
Advance Can I make this one day in advance and keep in the fridge overnight or would the crumbs get soggy?
We think the sesame versions would be fine in the fridge overnight. You can sprinkle the other version with a last minute extra bit of French fried onions for fresh crunch.
Have made it multiple times, delicious!
How do you put the salmon on the skewers after they’re baked? Don’t they fall apart? Normally I would put them on raw, but then what would I do with the lemon and cucumber?
Ideally, I would put them on the skewer and then bake them and then add the lemon and cucumber on the bottom. If you would like them to look like the picture I would recommend cooking the salmon, waiting until it’s cooled, and then add them to the skewer, then it is less likely that they will fall apart.