Teriyaki salmon kebabs recipe
Salmon teriyaki kebabs take no time to prepare and cook in minutes. Skewered chunks of salmon are brushed with a garlic, ginger, honey, soy sauce and sesame glaze, then baked under the grill until juicy and cooked-through.
See method- Serves 10
- 10 mins to prepare and 5 mins to cook
- 486 calories / serving
- Dairy-free
Ingredients
- 500g (1lb) salmon fillets
- 2tbsp dark soy sauce
- 2tbsp toasted sesame oil
- 1tbsp clear honey
- 2 garlic cloves, crushed
- 2·5cm (1in) piece of fresh root ginger, finely grated
Each serving contains
- Energy
- 2035kJ 486.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 45.2gProtein 29.1gFibre 3.3g
Method
- Cut thesalmoninto 2·5cm (1in) cubes and thread them onto wooden skewers. Mix the soy sauce, sesame oil, honey, garlic andginger. Put the salmon on a baking tray and brush all over with half of the sauce.
- Cook under a medium grill for 3-4 minutes until the fish has just become firm - don't overcook or fish will be dry. Serve the kebabs with the remaining sauce poured over just before serving.
- See more Salmon recipes
