How to Make Salmon Satays

Learn how to cook salmon fish with chef Ray Hayes - Salmon Satays Recipe

Hello, my name is Ray Hayes. I’m the Executive Chef here. You’re watching my series on how to cook and prepare a salmon. The next thing we’re going to do is show you how to make Salmon sautes. So the next dish we’re going to do on the grill is going to be a Salmon saute. The saute is—I don’t know exactly where they originated from but the word, popular in Indonesia, they do salmon Sautes with or I’m sorry Beef Sautes, Chicken Sautes, and vegetable Sautes. These salmon sautes are very simple, you take a bamboo skewer, go right through this salmon. So the only thing you see is the end of the salmon or the end of the stick on the other side. If you don’t want the stick to come through this salmon anywhere just like that, so I guess you can call them like Salmon Popsicles if you like. Well, that sounds kind of groovy. These make an excellent dish for appetizers when you have parties. You’re making some of your other dishes because they’re really easy to cook. You can cook these on a flat top, in a sauté pan or on the grill. We’re going to do it on the grill today. They’re very simple to do, skewered. All right, you grab your favorite seasoning, you can use salt and pepper, you can use some of these stuff you buy in a store called salmon seasoning. Take that salmon, put them up on your plate and we are ready to go to the grill. Okay, these are the salmon sautes we’ve talked about earlier when we cut the little salmon pieces from the tail. Now if you want to pay attention to this, your sticks will burn unless you soak them overnight in water. So what we’re doing here is just leaving them hang off the broiler, just put them up right up there on the flame and let them go. Okay, these only take a few minutes again. As you can see this is a minute-and-half, two minutes on the broiler, already starting to get lines on there. So you want to cook these medium-rare, so they stay nice and juicy. If you cook them well done, then they’re going to separate and fall. So when you pick up the stick, all of the meat will fall off, so you want to make sure you cook these medium-rare so they meat has some tension to it. Okay, here go, three or four minutes in. We’re going to turn them over now. Let them get some heat on the other side. Oh yeah, those are looking good, but then with these you can put any sauce you want on them. You can put raspberry sauce, peanut sauce, soy sauce, you can put teriyaki sauce, anything you like you can put on here. Whatever the theme of your party is, you can add that sauce to these things and just put them on a plate and let people eat them. They are very delicious. They look great on the plate also. Okay, they’re ready to come off. We’re going to take our skewers right off the grill. We’re going to set them right on here. There we go. We’ve got one more and then we’re going to put a little teriyaki sauce on these and there you go, Salmon Saute is on the stick ready to eat, very good.