Teriyaki Salmon Skewers

This teriyaki salmon skewer recipe will leave you feeling completely satisfied without the guilt. These skewers are marinated and then cooked with my sweet & spicy homemade teriyaki sauce. The salmon is so tender and flavorful that it literally melts in your mouth!

Teriyaki Salmon Skewers - Healthyish

And let me tell you, this homemade teriyaki sauce recipe is so good you’ll be using it over and over again. In fact, it goes great with chicken or crispy tofu as well.

What makes it Healthyish?

For starters, I paired the teriyaki salmon skewers with a light and delicious arugula, shiitake mushroom salad. To keep it simple, the salad is lightly dressed with lemon juice and sesame oil.

The sesame oil has a slightly nutty flavor which goes great with the bright lemon juice. Combine this with the slight bitterness from the arugula, and the umami from the shiitake mushrooms and this is a perfectly well-rounded side dish. I skipped the white rice to keep the carbs lower, but try adding cauliflower rice for a heartier meal.

Teriyaki Salmon Skewers - Healthyish
Teriyaki Salmon Skewers - Healthyish
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Teriyaki Salmon Skewers

Course: Main Course
Cuisine: Asian
Keyword: salmon
Servings: 2 people

Equipment

  • 3 wooden skewers
  • saute pan
  • 2 skillets
  • mixing bowl

Ingredients

Teriyaki Salmon Skewers

  • 10 ounces salmon I prefer scottish salmon
  • 3 wooden skewers soak the skewers in water to prevent them from splintering

Salmon Marinade

  • 1/4 cup orange juice
  • 1 tablespoon liquid aminos
  • 1 tablespoon honey
  • 1 teaspoon garlic paste

Teriyaki Sauce

  • ¾ cup water
  • ¼ cup liquid aminos
  • healthy pinch of red pepper flakes
  • 2 tablespoons brown sugar
  • 1 tablespoon orange juice
  • 1 teaspoon garlic paste
  • 1 tablespoon cornstarch with 1/2 cup water to form a slurry mix together

Simple Salad

  • 4-5 ounces shiitake mushrooms washed and dried
  • arugula (2 heaping handfuls) washed and dried
  • 1 tablespoon juice from a ripe lemon fresh squeezed
  • 1.5 tbsp light sesame oil
  • pinch salt

Instructions

  • Whisk together the marinade in a large mixing bowl. Add the salmon and marinate for 20 to 30 minutes.
  • Once the salmon has a chance to marinate you will deskin, debone and cube the salmon onto evenly sized pieces. Skewer the salmon cubes, roughly 3 pieces per skewer.

Prepare the teriyaki sauce:

  • Grab a sauté pan and over medium heat combine the water, garlic paste, brown sugar, liquid aminos, red pepper flakes and let everything simmer until the brown sugar is dissolved.
  • Next, you’ll combine the ½ cup water and cornstarch to create a slurry.
  • Add the slurry to the sauté pan, stir well. Once the teriyaki sauce begins to thicken up add your orange juice. Stir well over low heat. Once thickened to your liking, turn heat off. 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.
  • Next, you'll grab 2 heaping handfuls of arugula lettuce. Whisk together the lemon juice sesame oil and a pinch of salt. Lightly dress the arugula and toss it together with the seared shiitake mushrooms. Set aside.

Prepare the skewers:

  • Grab a non-stick skillet and gently spray it with cooking spray. Add your salmon skewers over medium heat.
  • Cook the skewers for 3-4 minutes on each side. Brush some of your teriyaki sauce onto the salmon. 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!
Teriyaki Salmon Skewers - Healthyish
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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