Teriyaki Salmon Skewers
- ¼ cup soy sauce
- ¼ cup sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon agave nectar
- 1 teaspoon molasses
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- ¼ teaspoon chili flakes, or more to taste
- 2 pounds salmon fillets, cut into 1-inch cubes
- 2 bell peppers, cut into 1-inch squares
- 2 tablespoons coconut oil
- 10 wooden skewers, soaked in water for at least 15 minutes
- Mix soy sauce, sesame oil, lime juice, brown sugar, agave nectar, molasses, ginger, garlic, and chili flakes together in a bowl; add salmon and bell peppers and stir to coat. Cover bowl with plastic wrap.
- Marinate salmon in refrigerator for at least 1 hour to overnight.
- Melt coconut oil in a grill pan over medium-high heat.
- Alternate threading salmon and bell peppers onto the skewers and discard marinade; cook in hot pan until salmon is just cooked, 2 to 3 minutes per side.
Garlic and ginger have many health benefits, including possibly reducing inflammation and helping digestion. You can use chicken or pork instead of the salmon. Serve with white rice and steamed vegetables for a light and healthy meal. Try using all agave nectar instead of brown sugar and agave nectar for less processed sugar. You can use olive oil instead of the coconut oil for cooking.
What others are saying
Aja A says:
You do not need an outdoor grill to enjoy these. I mean, it will taste slightly a bit better with the grill flavor, but these worked just fine on my cast iron grill pan. Great for your next game day feast!
Katie Hason says:
I've always loved teriyaki salmon but typically used a store bought marinade. After trying both, I definitely prefer the homemade version! It tastes so good, very authentic. These skewers were perfect for my house party, everyone loved them!
Sam Dalton says:
These teriyaki salmon skewers are perfect on any grill. Even the kids loved them! The delicious, sweet, tangy teriyaki flavors were really infused in this dish after letting them marinate overnight. I've got to make it more often.