Best Teriyaki Salmon Kebabs Recipes

SALMON TERIYAKI KEBABS

Salmon Teriyaki Kebabs image

This is a very easy and elegant way of serving much-loved and good-for-you salmon for a moist and delicious, low-carb dinner! Serve over rice, if desired.

Provided by Anonymous

Categories World Cuisine Recipes Asian

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons teriyaki sauce
3 tablespoons low-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon garlic powder
1 tablespoon toasted sesame-ginger spice (such as Victoria Taylor's®)
1 pinch sesame seeds
1 ½ pounds salmon fillets, cut into cubes
2 medium green bell peppers, cut into large chunks
1 large onion, cut into chunks
1 pint cherry tomatoes, or to taste
8 skewers, soaked

Steps:

Combine teriyaki sauce, soy sauce, lemon juice, olive oil, honey, garlic powder, sesame-ginger spice, and sesame seeds in a large glass bowl. Add salmon, bell peppers, onion, and cherry tomatoes to the marinade. Marinate in the refrigerator for 20 to 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Thread salmon, bell peppers, onion, and tomatoes onto skewers and place on the prepared baking sheet. Cover wooden skewer ends with aluminum foil.
Bake skewers in the preheated oven just until salmon flakes easily with a fork, about 10 minutes.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 10 g, Cholesterol 47.1 mg, Fat 9.1 g, Fiber 1.5 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 500.8 mg, Sugar 5 g

TERIYAKI SALMON KEBABS

Teriyaki Salmon Kebabs image

Stacked with marinated salmon, tender bell pepper and juicy charred pineapple, these grilled kebabs are inspired by the sweet and salty flavors of the Pacific, namely Japanese and Hawaiian cooking. There's enough from-scratch teriyaki sauce (ours is pretty classic) to baste the kebabs and serve on the side. The skewers are sticky and glazy, flavorful and fun-ideal for any summer meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup mirin
1/2 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
3 tablespoons light brown sugar
1 pound skinless salmon fillet, cut into 1-inch cubes
2 teaspoons cornstarch
1 red bell pepper, seeded and cut into 1-inch squares
Kosher salt
2 1/2 cups pineapple chunks (fresh or canned)
Vegetable oil, for brushing the grill pan
Sesame seeds, for serving
Sliced scallions, for serving

Steps:

Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.