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Flavorful Grilled Teriyaki Salmon Skewers

grilled teriyaki salmon skewers - featured image
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These grilled teriyaki salmon skewers feature a sticky-sweet glaze that caramelizes beautifully, paired with a refreshing sesame cucumber salad for a perfect summer meal.

Ingredients

Scale
  • 1.5 lbs salmon fillets, skin removed and cut into 1.5-inch cubes
  • 1/4 cup soy sauce (60 ml)
  • 2 tbsp honey (30 ml)
  • 1 tbsp toasted sesame oil (15 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tsp fresh ginger, grated (5 ml)
  • 2 cloves garlic, minced
  • Black pepper, freshly ground, to taste
  • Wooden or metal skewers (if wooden, soak in water for at least 30 minutes)
  • 1 large English cucumber, thinly sliced
  • 2 tbsp rice vinegar (30 ml) for salad
  • 1 tsp toasted sesame oil (5 ml) for salad
  • 1 tsp soy sauce (5 ml) for salad
  • 1 tsp honey (5 ml) for salad
  • 1 tbsp toasted sesame seeds
  • 1 stalk green onions, thinly sliced
  • Salt, to taste

Instructions

  1. Prepare the marinade by whisking together soy sauce, honey, toasted sesame oil, rice vinegar, grated ginger, minced garlic, and freshly ground black pepper in a medium bowl. Adjust sweetness or acidity to taste. (5 minutes)
  2. Cut the salmon fillets into uniform 1.5-inch cubes for even cooking. (5 minutes)
  3. Add the salmon cubes to the marinade, gently stirring to coat. Cover and refrigerate for 20-30 minutes, avoiding marinating longer than 45 minutes. (20-30 minutes)
  4. If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. (can be done simultaneously with marinating)
  5. Remove salmon from marinade, letting excess drip off. Thread the cubes onto skewers, leaving small gaps between pieces. (5 minutes)
  6. Preheat grill or grill pan to medium-high heat (around 400°F / 200°C). Lightly brush grates with oil to prevent sticking. (5 minutes)
  7. Grill the salmon skewers for 4-5 minutes per side, turning once, until slightly charred and salmon is opaque and flaky. Avoid overcooking. (8-10 minutes)
  8. While salmon cooks, combine cucumber slices, rice vinegar, toasted sesame oil, soy sauce, honey, and salt in a bowl. Toss with green onions and sprinkle toasted sesame seeds on top. Chill until serving. (10 minutes)
  9. Serve the grilled salmon skewers immediately with the sesame cucumber salad. Garnish with extra sesame seeds or chopped green onions if desired.

Notes

[‘Do not marinate salmon longer than 45 minutes to avoid mushy texture.’, ‘Use firm, fresh salmon for best results.’, ‘Lightly oil grill grates to prevent sticking.’, ‘Remove skin before cubing salmon for even cooking.’, ‘Maintain medium-high heat to avoid burning glaze.’, ‘If glaze burns, move skewers to cooler spot or reduce heat.’, ‘Cucumber salad tastes better after chilling for an hour.’, ‘Use tamari instead of soy sauce for gluten-free option.’, ‘Wooden skewers must be soaked to prevent burning.’]

Nutrition

Keywords: grilled salmon, teriyaki salmon, salmon skewers, summer meals, sesame cucumber salad, easy dinner, healthy seafood

Find it online: https://yumnode.com/flavorful-grilled-teriyaki-salmon-skewers-recipe-for-easy-summer-meals/