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Teriyaki Salmon Skewers - Healthyish

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.
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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


  • 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


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!


Serving: 1serving, Calories: 409kcal, Carbohydrates: 37g, Protein: 41g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 94mg, Sodium: 2203mg, Potassium: 1331mg, Fiber: 3g, Sugar: 27g, Vitamin A: 787IU, Vitamin C: 29mg, Calcium: 88mg, Iron: 3mg