Teriyaki Salmon Skewers
These Teriyaki Salmon Skewers feature lacquered salmon cubes with a rich and savory glaze, perfect for any cookout or gathering.
Equipment
- 1 Grill preheated to medium-high heat
- 1 Mixing Bowl for marinade
- 4 wooden skewers soaked in water
Ingredients
Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
Salmon
- 1 pound salmon fillet cut into cubes
Optional Add-ons
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon juice
Instructions
Preparation
- Combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a mixing bowl. Stir until the sugar is completely dissolved.
- Cut the salmon into 1-inch cubes. Place in a shallow dish and pour half of the marinade over the cubes. Reserve the other half for glazing during grilling. Refrigerate the salmon for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled.
- Thread the marinated salmon cubes onto soaked wooden skewers, leaving small spaces between each piece for even cooking.
- Place the skewers on the grill and cook for 4-5 minutes on each side, basting with the reserved marinade, until the salmon is cooked through and has a slight char.
Serving
- Remove the skewers from the grill and serve immediately, garnished with sesame seeds and green onions if desired.
Storage
- Place any leftover skewers in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Marinate the salmon overnight for deeper flavor.
Ingredient Substitutions: Use honey instead of brown sugar for a sweeter glaze.
How to Serve: Pair with rice or salad for a complete meal.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the marinade and cube the salmon a day in advance.
Ingredient Substitutions: Use honey instead of brown sugar for a sweeter glaze.
How to Serve: Pair with rice or salad for a complete meal.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the marinade and cube the salmon a day in advance.