Crispy Sesame Salmon Skewers

clock 15 minutes + 8 minutes bowl Serves 8


  • 500g boneless salmon fillets, cut into 3cm cubes
  • ¼ cup miso paste
  • 8 bamboo skewers
  • ¼ cup sesame seeds
  • 1 Tbsp peanut oil
  • 1 avocado, peeled, roughly chopped
  • 1 spring onion, finely sliced
  • 1 Tbsp lemon juice plus lemon wedges, to serve
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  • 1. In a shallow dish, toss salmon pieces with miso paste to coat. Thread 3 pieces onto each bamboo skewer.

  • 2. Spread the sesame seeds onto a plate. Holding the skewer, dip salmon into sesame seeds on two opposite sides.

  • 3. Heat oil in a large frying pan or barbecue plate on high. Cook skewers, sesame side down, for 2 minutes each side. Reduce heat to medium and cook for a further 2-4 minutes, turning occasionally.

  • 4. To make the salsa, mix avocado, spring onion and lemon juice together in a small bowl. Season to taste.

  • 5. Serve skewers with salsa and lemon wedges on the side.

  • Tip: Soak bamboo skewers in water for 10 minutes before using, to help prevent scorching during cooking.

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