Tamari Caramel Salmon Skewers from Chef Richard Văn Lê
June 11th, 2025The Sweet, Sticky Salmon Skewers Featured at Snow Peak Way 2025
Sticky, savory, and sweet with a subtle kick, Chef Richard Văn Lê’s Yatai Salmon Skewers are a bold, flavor-packed take on grilled seafood. First served at Chef Richard’s yatai pop-up at this year’s Snow Peak Way campout, these wild salmon skewers were the perfect culinary homage to the spirit of Snow Peak Way: good food, good company, and a deep connection to nature.
At the heart of the dish is a tamari caramel glaze — a deeply savory sauce made by transforming sugar into a rich caramel, then infusing it with tamari, garlic, ginger, and Thai chilies. The result is a lacquer-like finish that clings to grilled seafood, balancing sweet, umami richness, with just the right amount of heat.
This recipe rewards patience and precision: building the caramel, layering in the aromatics, and brushing the glaze on at just the right moment over the flame. Inspired by the lively street food culture of Japanese yatai (food carts or mobile food stalls), these skewers are meant to be shared, savored, and remembered.
Chef's note: Any species of wild salmon can be used for this recipe. Sockeye has a firm texture and grills nicely, while coho and king salmon are a bit more delicate in flavor. Or for a decadent twist, try pairing the tamari caramel with Weathervane scallops.
Tamari Caramel Salmon Skewers from Chef Richard Văn Lê
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
25 minutes
Total time
35 minutes
Yield
4 to 6 servings
Ingredients
- 4 (6 oz.) portions wild salmon, cut into 1-inch pieces
- 1 cup sugar
- ½ cup tamari
- ½ cup water
- 1 knob ginger, minced
- 3 Thai chilies or other fresh chili, finely chopped
- 3 cloves garlic, minced
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Set up one small area of the grill for indirect heat. Make sure the grates are clean and lightly oiled.
2. In a saucepan over medium heat, add in sugar and continually stir to prevent burning of the sugar. Allow to cook down until it becomes smooth and caramel colored, about 10 minutes. Adjust heat as needed to prevent burning.
3. Combine water and tamari in a small mixing bowl, then carefully pour into saucepan a little bit at a time. *Note: there will be a bubbling reaction. The caramel will settle after the initial bubbling, and from there you can continue to add the remaining liquid.
4. Once all liquid is added, raise heat to medium-high and continue stirring. The caramel will crystallize in the pan and will need to be stirred until it dissolves. Once boiling it reaches a boil, reduce heat to a simmer. Stir in aromatics and continue simmering, adjusting heat as needed to maintain a gentle simmer. Allow mixture to cook down until syrupy, thick enough to run a line through it with the back of a spoon.
5. Thread salmon pieces onto skewers (3 to 4 pieces per skewer). Arrange prepared skewers directly on the grill grates and cook for 3 minutes. Turn skewers, then brush on tamari caramel and continue to cook for 2 to 3 minutes. If caramel is picking up color too quickly, move skewers to indirect heat to finish cooking through.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
