Teriyaki Salmon Skewers
These teriyaki salmon skewers will leave you feeling full and satisfied. Lightly marinated, then topped with sweet and spicy homemade teriyaki sauce, these skewers are perfect any night of the week. The salmon is flaky and tender. It literally melts in your mouth. Give this simple teriyaki salmon recipe a try.
What’s great is that you can use the teriyaki sauce recipe over and over again. Enjoy it with crispy tofu, chicken or some sautéed fresh vegetables. This sauce is so versatile and delicious you can use it for any dinner recipe.
About These Teriyaki Skewers Recipe
Enjoy these teriyaki salmon skewers with a light and delicious arugula, shiitake mushroom salad. The earthy mushrooms and peppery arugula taste so good with the sweet and tangy teriyaki sauce. For a heartier meal, add a side of rice. You can also try adding a side of cauliflower rice to keeps things light.
For this recipe, I used Scottish salmon. Scottish salmon has a little more healthy fat than other types of salmon so it holds up really well during cooking. This also goes for Atlantic salmon as well.
If you are using wooden skewers, be sure to soak them in water before grilling. This will prevent the skewers from splintering or burning on the grill. You can also use metal skewers if you have them handy.
Storage
Store any leftover salmon in an airtight container in the refrigerator for 3-4 days. Add any the leftover salmon on top pf salads, tucked inside of a wrap or with a side of rice. Looking for more salmon recipes? Try my crispy salmon bowl with green goddess dressing.
Teriyaki Salmon Skewers
Ingredients
Teriyaki Salmon Skewers
- 12 ounces salmon, I prefer Scottish salmon
- 3 wooden or metal skewers, if wooden, soak the skewers in water to prevent them from splintering or burning on the grill
Salmon Marinade
- ¼ cup orange juice
- 1 tablespoon liquid aminos, or soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic paste
Teriyaki Sauce
- ½ cup water
- ¼ cup soy sauce , low sodium soy sauce or liquid aminos
- 2 tablespoons light brown sugar
- 1.5 tablespoons orange juice
- 1 teaspoon garlic , minced
- ½ teaspoon red pepper flakes, use less if you do not like spice
- 2 teaspoons cornstarch
Simple Salad
- 5 ounces shiitake mushrooms, washed and dried
- 2 cups arugula (about 2 heaping handfuls) , washed and dried
- salt and pepper
Equipment
- 3 3 wooden skewers – soaked in water for 10-15 minutes to prevent burning
- 1 gas grill
- 2 skillet for mushrooms / sauce pan for teriyaki sauce
- 1 mixing bowl for salad
- 1 small mixing bowl
Instructions
Prepare the salmon:
- Debone and cube the skinless salmon filet into evenly sized pieces.
- Add the salmon cubes to a Ziplock bag and marinate them for 20-30 minutes in the refrigerator. Add the marinated salmon cubes to the soaked wooden skewers. Add about 3-4 pieces per skewer. Set aside.
Prepare the teriyaki sauce:
- Combine the water, garlic, brown sugar, soy sauce, orange juice, cornstarch and red pepper flakes in a small mixing bowl. Mix until the cornstarch is dissolved. Add the sauce to a saucepan over medium heat. Whisk until well combined. Once the sauce reaches your desired thickness, remove it from heat and it set aside.
Prepare the shiitake mushrooms:
- Gently spray a non-stick skillet with cooking spray. Add the shiitake mushrooms and cook them until they get a nice brown sear. Remove them from the heat and set aside.Once cool, combine the arugula and seared mushrooms in a mixing bowl. Top with your favorite dressing. I like using fresh lemon, salt and pepper.
Grill the skewers:
- Preheat the gas grill to 350 degrees. Be sure to oil the grates to prevent sticking. Add the skewers to the grill.
- Grill the skewers for 3-4 minutes per side. About 6-8 minutes total. Occasionally, brush the teriyaki sauce over the skewers. Keep applying sauce until they are well coated. Be sure to keep an eye on your skewers because they will cook quickly, and the teriyaki sauce will brown very fast as well. This is due to the sugar in the sauce.
Assemble your plate:
- Start with a bed of arugula, shiitake mushroom salad. Next, you’ll place the salmon skewers on top. Dress them with some extra teriyaki sauce, sesame seeds and sliced scallion. Serve and enjoy!
Nutrition
