Teriyaki Salmon Skewers
Teriyaki Salmon Skewers
Ingredients
- 1.5 lb Salmon fillets, skinless, cut into 1-inch cubes
- 1/2 cup Soy sauce
- 1/4 cup Mirin (Japanese sweet rice wine)
- 2 tbsp Sake (Japanese rice wine)
- 2 tbsp Brown sugar
- 1 tbsp Honey
- 1 inch piece Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tsp Sesame oil
- 8-10 Wooden or metal skewers, if using wooden, soak in water for 30 minutes
- 1 tbsp Sesame seeds, toasted, for garnish
- 2 Green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the teriyaki marinade: In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, and sesame oil. Mix until the sugar is dissolved.
⏱️ 5 min
- 2
Marinate the salmon: Add the salmon cubes to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour. Do not marinate for too long, as the acid in the marinade can start to break down the salmon.
⏱️ 30 min
- 3
Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated salmon cubes onto the prepared skewers, leaving a small space between each piece for even cooking. Discard the remaining marinade.
⏱️ 10 min
- 5
Grill or broil the salmon skewers for 3-4 minutes per side, or until the salmon is cooked through and slightly caramelized. Baste with a little extra reserved marinade (if you set some aside before adding the salmon, or make a fresh batch) during the last few minutes of cooking for extra glaze.
⏱️ 8 min•🌡️ 400
- 6
Remove the skewers from the grill or broiler. Garnish with toasted sesame seeds and sliced green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon Skewers
Ingredients
- 1.5 lb Salmon fillets, skinless, cut into 1-inch cubes
- 1/2 cup Soy sauce
- 1/4 cup Mirin (Japanese sweet rice wine)
- 2 tbsp Sake (Japanese rice wine)
- 2 tbsp Brown sugar
- 1 tbsp Honey
- 1 inch piece Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tsp Sesame oil
- 8-10 Wooden or metal skewers, if using wooden, soak in water for 30 minutes
- 1 tbsp Sesame seeds, toasted, for garnish
- 2 Green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the teriyaki marinade: In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, and sesame oil. Mix until the sugar is dissolved.
⏱️ 5 min - 2
Marinate the salmon: Add the salmon cubes to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour. Do not marinate for too long, as the acid in the marinade can start to break down the salmon.
⏱️ 30 min - 3
Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated salmon cubes onto the prepared skewers, leaving a small space between each piece for even cooking. Discard the remaining marinade.
⏱️ 10 min - 5
Grill or broil the salmon skewers for 3-4 minutes per side, or until the salmon is cooked through and slightly caramelized. Baste with a little extra reserved marinade (if you set some aside before adding the salmon, or make a fresh batch) during the last few minutes of cooking for extra glaze.
⏱️ 8 min•🌡️ 400 - 6
Remove the skewers from the grill or broiler. Garnish with toasted sesame seeds and sliced green onions before serving.
⏱️ 2 min