Teriyaki Salmon Skewers

My honey garlic Teriyaki salmon skewers are a light and healthy meal that’s perfect for summertime grilling. If you love teriyaki sauce, but not the high amounts of sugar that are a part of many recipes in store-bought sauces, then this four ingredient version is for you. Soy sauce, honey, garlic, and sesame oil make up this simple and healthful teriyaki sauce, which gets coated on salmon skewers. The skewers can be cooked in a grill pan on the stove or on the barbecue.

I like serving this with a side of steamed rice, a simple cucumber salad, and a sprinkling of white sesame seeds. For a low-carb meal, serve these skewers over a green salad with all your favorite summer produce; avocados, cucumbers, and tomatoes would be delicious.

Teriyaki Salmon Skewers

The Modern Nonna

Soy sauce, honey, garlic, and sesame oil make up this simple and healthful teriyaki sauce, which gets coated on salmon skewers. The skewers can be cooked in a grill pan on the stove or on the barbecue.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Servings 2 skewers

Equipment

• grill pan, regular pan, or barbecue
• 2 small bamboo skewers soaked in water

Ingredients

• Two 4 ounce salmon filets
• 2 tablespoons soy sauce or tamari
• 2 cloves garlic, minced
• dash of toasted sesame oil
• 1-2 tablespoons honey, depending on how sweet you like it
• touch of avocado oil for the pan or grill
• sesame seeds for garnish

Additional Ingredients:

• cooked rice of choice
• any veggies on the side cucumber salad or steamed veggies would be lovely

Instructions

 

• Take two bamboo skewers and soak them in water.
• Cube the salmon filets into equal size pieces. I like to cut my salmon piece in half, flip it and make 3-4 cuts to give me equal salmon cubes that fit on a bamboo skewer.
• Add the salmon to a bowl. In a separate bowl or measuring cup mix the soy sauce, garlic, honey, and sesame oil.
• Add the sauce on top of the salmon cubes and coat it well.
• Take the soaked bamboo skewers and skewer on the salmon cubes onto each one. I had about 8 pieces onto each skewer.
• Heat up a pan, grill pan, or barbecue and make sure you add a touch of oil so that the salmon doesn't stick.
• When the oil is hot, add the skewers and grill them for a few minutes on each side making sure to rotate them in all directions. I cook them on medium-high heat and make sure each side has color before it's flipped.
• Note: if the salmon sticks to the pan and doesn't allow you to flip it, leave it alone until it does. Meat and fish will unstick to the pan when it's ready to be flipped. If you want to be safe and have a mess-free kitchen, use a non-stick pan or grill pan for a fuss-free meal.
• Garnish with sesame seeds and serve with rice and veggies. Enjoy!

Notes

If the salmon sticks to the pan and doesn’t allow you to flip it, leave it alone until it does. Meat and fish will unstick to the pan when it’s ready to be flipped.

If you want to be safe and have a mess-free kitchen, use a non-stick pan or grill pan for a fuss-free meal.

How sweet or salty you like this will depend on how much honey you use and how salty the soy sauce is. I prefer using a low-sodium soy sauce or tamari. Coconut aminos are lovely too. 

If you don’t use honey, you can also use agave or maple syrup. Brown sugar will also work. 

Feel free to make this recipe with cubed chicken if you want to switch up the protein. 

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