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Teriyaki salmon kebabs recipe

Teriyaki salmon kebabs recipe

37 ratings

Salmon teriyaki kebabs take no time to prepare and cook in minutes. Skewered chunks of salmon are brushed with a garlic, ginger, honey, soy sauce and sesame glaze, then baked under the grill until juicy and cooked-through. See method

  • Serves 10
  • 10 mins to prepare and 5 mins to cook
  • 486 calories / serving
  • Dairy-free

Ingredients

  • 500g (1lb) salmon fillets
  • 2tbsp dark soy sauce
  • 2tbsp toasted sesame oil
  • 1tbsp clear honey
  • 2 garlic cloves, crushed
  • 2·5cm (1in) piece of fresh root ginger, finely grated

Each serving contains

  • Energy

    2035kj
    486kcal     24%

  • Fat

    22g 31%

  • Saturates

    4g 21%

  • Sugars

    9g 9%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 45.2g Protein 29.1g Fibre 3.3g

Method

Salmon teriyaki kebabs take no time to prepare and cook in minutes. Skewered chunks of salmon are brushed with a garlic, ginger, honey, soy sauce and sesame glaze, then baked under the grill until juicy and cooked-through.

  1. Cut the salmon into 2·5cm (1in) cubes and thread them onto wooden skewers. Mix the soy sauce, sesame oil, honey, garlic and ginger. Put the salmon on a baking tray and brush all over with half of the sauce.
  2. Cook under a medium grill for 3-4 minutes until the fish has just become firm - don't overcook or fish will be dry. Serve the kebabs with the remaining sauce poured over just before serving.

See more Salmon recipes

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