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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.

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.

Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.

Thread the marinated salmon cubes onto the prepared skewers, leaving a small space between each piece for even cooking. Discard the remaining marinade.

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.

Remove the skewers from the grill or broiler. Garnish with toasted sesame seeds and sliced green onions before serving.


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.

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.

Preheat your grill or broiler to medium-high heat. If using a grill, lightly oil the grates to prevent sticking.

Thread the marinated salmon cubes onto the prepared skewers, leaving a small space between each piece for even cooking. Discard the remaining marinade.

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.

Remove the skewers from the grill or broiler. Garnish with toasted sesame seeds and sliced green onions before serving.
