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Home > Restaurants > Recipes > Salmon Anticucho Skewers

Salmon Anticucho Skewers

Provided by: Chef Ricky Estrellado of Nobu New York

  • Type of Dish: Sides
  • Servings: 12 skewers
  • Reader Rating: Write a Review

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Red anticucho sauce
¼ tsp. dried oregano
1 tbs. aji panca (red-chile paste)
5 tbs. plus 1 tsp. Japanese sake
3 tbs. pus 1 tsp. rice vinegar
1 tbs. finely grated garlic
1 tsp. ground cumin
1 tsp. freshly ground black pepper
2 tsp. sea salt
3 tbs. plus 1 tsp. grapeseed oil

Yellow anticucho sauce
1 tbs. aji amarillo (yellow-chile paste)
5 tbs. plus 1 tsp. rice vinegar
2 tbs. soy sauce
1 tbs. lemon juice
1 tbs. yuzu juice
3 tbs. plus 1 tsp. grapeseed oil

Salmon skewers
1 lb. fresh skinless salmon, cut into 1-inch cubes
12 small wooden skewers, soaked in water
Salt and freshly ground black pepper to taste
Olive oil for grilling
Garnish: 2 tbs. chopped chives


Red anticucho sauce: Crush oregano in a mortar to release the aroma. Combine in a bowl with all ingredients except oil. When sea salt is dissolved, add oil a little at a time.

Yellow anticucho sauce: Combine all ingredients in a bowl and mix well.

Salmon skewers: Thread the salmon cubes onto the skewers, season with salt and pepper, and drizzle with a little olive oil. Grill the skewers over high heat, or on a cast-iron griddle pan, for 2 to 3 minutes until halfway cooked. Dip each salmon skewer in the red anticucho sauce, return to grill, and cook to medium (another 5 to 6 minutes). Put the skewers on individual plates and drizzle with yellow anticucho sauce and garnish with chopped chives.

(Published 2015)