- Using a paring knife, score each salmon fillet crosswise at 1-inch intervals, cutting down but not all the way through, so the fillets remain intact. Transfer the fillets to a plate and spoon ½ cup of Kikkoman® Teriyaki Takumi, Original on top, making sure it drips into the slits. Refrigerate for 30 minutes.
- Preheat the oven to 425ºF. Transfer the salmon fillets to a baking sheet and spoon some of the excess teriyaki on top. Stuff the shishito peppers and scallions in the slits. Thread the skewers lengthwise through the salmon, shishitos, and scallions to secure them.
- Bake the salmon in the top third of the oven for 10 minutes, until just firm. Switch on the broiler and cook for 1 to 2 minutes more, until glistening and lightly charred in spots. Serve the salmon with green salad, steamed rice, and more teriyaki, for dipping or drizzling.
Recipe created in partnership with @justinchapple.
