Soy Grilled Salmon Skewers! Hot take (pun intended), most of the time grilled fish sucks. It’s often times overcooked, falls apart or hammered with generic overly sweetened BBQ sauce. However, if done right fish on the grill is a transformational experience and there’s almost nothing I’d rather eat during the summer. In light of that, check it out… “Yaki-Salmon” Skewers: 2 cups Miso 8oz filet bluehousesalmon 5-6 Scallions 1 tbsp Mirin 1 tbsp Soy Sauce 1 tbsp Sake, optional White Rice, for serving Red Leaf Lettuce, for serving 1. Coat the salmon generously in the miso, press it down plastic wrap and store covered in the fridge overnight. 2. The next day, remove the plastic wrap and scrape off as much miso as possible. Miso burns so do a good job. 3. Slice the salmon into pieces the same size as the scallions - 2 inch rectangles. Skewer the scallion and salmon one-by-one. 4. Mix the mirin, soy sauce and sake together, set aside. 5. Fire up the grill and get it ripping hot. Gently lay ...