How to make Teriyaki Salmon Kabobs?(Smokey and delicious)

Teriyaki salmon kabobs are certain to turn anyone into a salmon fan since they are bursting with taste, crunch, color, and nutrients.

Salmon, broccoli, and red onion are skewered on kabobs and quickly marinated in a homemade teriyaki sauce before being grilled till smokey and delicious.

These salmon skewers are incredibly simple and quick to make, and both kids and adults are sure to love them.

At an Asian eatery in Westport, Connecticut, I discovered my passion for teriyaki salmon. It came with the most amazing teriyaki sauce, broccoli, and red onion over brown rice.

That is still one of my all-time favorite dinners. I would urge my parents to take me to this restaurant so I could eat the fish whenever I went to see them in Connecticut.

A variation of that recipe is this teriyaki salmon kabob. But with kabobs, there is more surface area for the smoky, sweet pleasure since the salmon is sliced into cubes (approximately 1 inch), and every piece of fish touches the grill.

On these salmon kabobs, you may substitute any vegetables you prefer.

In place of the broccoli and red onion, any vegetable can be used; just make sure it cooks fast. Zucchini, baby Bellas, and red or yellow peppers would all be wonderful on these kabobs.

You may either serve the salmon and veggies on the skewers or take them off the kabobs.

How are the teriyaki marinade and glaze for the kabobs prepared?

It is quite simple. Combine the following ingredients:

• Soy sauce without salt
• spice added to rice vinegar
• brown sugar
• scorched sesame oil
• new garlic with ginger

The teriyaki sauce will be saved for the final step of serving and will be mixed into the whole mixture before being used as a marinade.

This recipe makes enough brown rice to feed our family of four—2 adults and 2 kids—but it may easily be doubled or tripled. If you love teriyaki as much as I do, give this straightforward salmon meal a try!

Here’s how to make these simple salmon kabobs with teriyaki sauce:

Salmon, broccoli, and red onion marinated in a quick homemade teriyaki sauce skewered on kabobs, and then grilled until smoky and delicious.

Ingredients

For the marinade

• 1/2 cup reduced-sodium soy sauce
• 1/4 cup seasoned rice vinegar
•  Also, 1/4 cup brown sugar
• 1/4 teaspoon toasted sesame oil
• 1 finger fresh ginger grated or finely minced (just over 1 tablespoon minced)
• 2 cloves garlic, minced

For the kabobs

• 1 lb salmon filet skin removed, cut into 1-inch cubes
•  Also, 1 head of broccoli cut into florets
• 1 red onion cut into chunks
• Metal skewers

For serving

• Black sesame seeds optional
• Lime wedges
• Brown rice

Instructions

1. To a high setting on the grill. Oil and scrub the grates.
2. Combine the ingredients for the marinade. For serving, a small bowl with a few teaspoons is reserved. Put the remaining marinade in a zip-top plastic bag.
3. The salmon, broccoli, and red onion are added to the marinade. Five minutes must pass.
4. On metal skewers, place fish, broccoli, and red onion. Wooden skewers must be soaked in water for 30 minutes before use on the grill to avoid scorching.
5. Then reduce the heat to medium after grilling the meat on the skewers. Grill the skewers for a few minutes before turning them over to achieve equal grilling. Turn the salmon over once or twice during the duration of cooking the salmon on the grill.
6. The grill should be removed.
7. Sprout the skewers with black sesame seeds. With any leftover teriyaki sauce, serve with brown rice and lime wedges.

Nutrition

Calories: 300kcal Carbohydrates: 29g Protein: 29g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 3g Monounsaturated Fat: 3g Cholesterol: 62mg Sodium: 1168mg Potassium: 1159mg Fiber: 5g Sugar: 18g Vitamin A: 993IU Vitamin C: 138mg Calcium: 112mg Iron: 3mg