Salmon Teriyaki Kebabs Recipes

TERIYAKI SALMON BITES RECIPE BY TASTY

Steps:

• Cut the salmon into bite-size cubes. Set aside.
• Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
• Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
• In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
• Mix together until it starts to bubble and gets thicker/saucier.
• Add the salmon and fry for a couple of minutes on each side.
• Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
• Enjoy!

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

SALMON KEBABS WITH HERB SAUCE

Steps:

• Preheat the grill to 375 degrees F.
• Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
• To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
• Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
• Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
• Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

TERIYAKI SALMON SKEWERS

Steps:

• Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
• Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
• Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
• Before serving, sprinkle with green onion and sesame seeds, if using.