Grilled Teriyaki Salmon Skewers are a dish that beautifully showcases the harmonious blend of traditional Japanese flavors and modern grilling techniques. This recipe draws inspiration from yakitori, a popular Japanese method of skewering and grilling bite-sized pieces of meat, seafood, or vegetables over charcoal. In Japan, yakitori is often enjoyed as street food, served in bustling izakayas (Japanese pubs) or at family gatherings. While chicken skewers are the most common form of yakitori, this recipe pays homage to Japan’s rich culinary heritage by using salmon—a cherished ingredient in Japanese cuisine.
At the heart of this dish is teriyaki sauce, a beloved Japanese glaze characterized by its balance of sweet, savory, and umami-rich flavors. The marinade combines soy sauce, mirin (a sweet rice wine), sake (a Japanese rice wine), brown sugar or honey for sweetness, minced garlic, and freshly grated ginger. These ingredients create a complex yet versatile marinade that enhances the naturally rich and buttery flavor of the salmon. Mirin adds a subtle sweetness and a glossy finish, while sake and soy sauce lend depth and umami. Meanwhile, the garlic and ginger offer warmth and a refreshing zing, making the dish more robust and aromatic.
Salmon is a perfect protein choice for this recipe due to its tender texture and rich flavor profile. Using a skinless, boneless, wild-caught salmon fillet ensures that the skewers are light, healthy, and free of strong, fishy undertones. The cubes of salmon soak up the marinade beautifully in just 30 minutes, allowing the flavors to penetrate without overpowering the fish’s natural taste. This makes it an excellent option for seafood enthusiasts who are looking for bold but refined flavors.
Grilling is a cooking technique that not only gives the dish a slightly smoky depth but also caramelizes the marinade as the skewers cook. The salmon becomes lightly charred on the outside while staying succulent and tender on the inside—a textural contrast that is instrumental in making this dish so satisfying. To prepare the skewers, bamboo skewers are soaked in water to prevent burning on the grill, and sesame oil is used as a subtle, nutty-flavored lubricant to prevent sticking. If you don’t have access to an outdoor grill, a grill pan or broiler can mimic the charred, smoky effect quite effectively.
The execution of Grilled Teriyaki Salmon Skewers is straightforward, making it accessible to cooks of all skill levels. With just 45 minutes of preparation time and a quick 10-minute grill, it’s a time-friendly option for weeknight dinners or summer barbecues. The skewers pair wonderfully with sides like steamed jasmine rice, a simple cucumber salad, or roasted vegetables, allowing you to complete the meal with ease. For a touch of brightness and acidity, a squeeze of lime or lemon juice can be added right before serving.
Overall, this dish is not only a tribute to traditional Japanese cuisine but also a celebration of how classic flavors can be reimagined to fit modern cooking methods. These Grilled Teriyaki Salmon Skewers bring the spirit of Japanese culinary tradition to your table, with flavors and techniques that will delight any crowd. Whether you’re cooking for a backyard gathering or a quiet dinner for two, this recipe promises to deliver a truly satisfying and memorable meal.
Grilled Teriyaki Salmon Skewers
Equipment
- 8 bamboo skewers soaked in water for 30 minutes
Ingredients
- 500 grams salmon fillet preferably wild-caught, skinless and boneless, cut into 2-inch cubes
- ¼ cup soy sauce low sodium
- 2 tablespoons mirin Japanese sweet rice wine
- 2 tablespoons sake rice wine
- 1 tablespoon brown sugar or honey
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- 2 tablespoons sesame oil for grilling
Instructions
- In a medium bowl, mix soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to create a marinade. Stir until the sugar is dissolved.
- Add the salmon cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
- Preheat the grill to medium-high heat (about 190°C or 375°F).
- Thread the salmon cubes onto the soaked bamboo skewers. Lightly brush each skewer with sesame oil to prevent sticking.
- Grill the skewers for 4 to 5 minutes on each side, or until the salmon is opaque and slightly charred. The interior should remain moist and tender.
