Teriyaki Salmon Skewer Recipe

Prepare Salmon

Pat the salmon fillet dry with paper towels. Trim away any remaining skin or dark connective tissue. Cut the salmon into 1 to 1 1/4-inch cubes so they will thread easily on skewers and cook evenly.

If using bamboo skewers, soak them in cold water for at least 20 minutes to prevent burning. If using metal skewers, no soaking is necessary.

Thread 3–4 salmon cubes onto each skewer, leaving a small gap between pieces for heat circulation. Lightly brush the assembled skewers with 1 tablespoon vegetable oil and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Make the Teriyaki Sauce

In a small saucepan combine 1/2 cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake (or dry white wine), 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic. Stir to combine.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring so the sugar dissolves. Simmer for 3–4 minutes to allow flavors to meld.

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1 minute more until the sauce slightly thickens to a glossy glaze. Remove from heat and let cool for 5 minutes — the glaze will continue to thicken as it cools.

Reserve about 3 tablespoons of the glaze for brushing during cooking and extra for serving. If you want a thinner marinade for a quick soak, set aside 1/4 cup of the initial sauce (before adding cornstarch) to use as a marinade; otherwise brush the glaze onto the skewers directly.

If marinating: place the seasoned skewers in a shallow dish or zip-top bag, pour the reserved thin sauce over them, and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the fish with the acidic components). If not marinating, proceed to cook immediately after assembling and seasoning.

Grill or Broil

Preheat a grill or broiler. For grill: preheat to medium-high (about 400°F / 200°C) and oil the grates. For broiler: position the oven rack 6–8 inches from the element and line a baking sheet with foil and oil lightly. Place the skewers on the hot grill or on the prepared sheet under the broiler. Cook for 2–3 minutes per side.

After the first flip, brush the exposed side generously with the reserved teriyaki glaze. Flip again after 2–3 minutes and brush the other side. Total cook time should be 6–8 minutes, depending on cube size and heat — salmon should be opaque at the edges with a slightly translucent center, flaking easily with a fork. Avoid overcooking.

If desired, during the last 30–60 seconds of cooking, give a final light brush of glaze and let it set to a shiny finish. Remove skewers from heat and let rest 2 minutes.

Important food-safety note: do not reuse glaze that contacted raw salmon for serving. Reserve the portion you set aside for finishing and serving.

Transfer skewers to a serving platter. Sprinkle with 1 teaspoon toasted sesame seeds and scatter the thinly sliced green onions on top.

Serve immediately with lemon or lime wedges on the side for squeezing over, and additional reserved teriyaki glaze for dipping.