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- 1 lb salmon fillet, skinless and cubed - 1/4 cup soy sauce - 1/4 cup brown sugar - 2 tablespoons honey - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 red bell pepper, cut into chunks - 1 zucchini, sliced into rounds - 1 small red onion, cut into chunks - 1 tablespoon sesame seeds (for garnish) - 4-6 skewers (if using wooden skewers, soak in water for 30 minutes) Feel free to mix in extra flavors. You can add: - Pineapple chunks for a sweet bite - Snap peas for crunch - A splash of rice vinegar for tang These options boost taste and texture, making the kabobs even better. To make these kabobs right, you need: - A mixing bowl for the marinade - A grill or grill pan for cooking - Skewers for holding the ingredients - A brush for adding extra marinade These tools help you create a tasty dish with ease. {{ingredient_image_1}} To start, gather your ingredients. You need salmon, soy sauce, brown sugar, honey, ginger, garlic, and sesame oil. Cut your salmon into cubes. In a bowl, mix the soy sauce, brown sugar, honey, ginger, garlic, and sesame oil. Stir until the sugar dissolves. This will be your teriyaki marinade. Put the salmon cubes in a new bowl and pour half of the marinade over them. Make sure each piece is coated well. Cover the bowl and refrigerate it for at least 30 minutes. This wait helps the salmon soak up the flavors. While the salmon marinates, prepare your veggies. Cut the red bell pepper, zucchini, and red onion into chunks. Grab your skewers, and if they are wooden, soak them in water for 30 minutes. This prevents burning on the grill. Now, thread the veggies onto the skewers. Alternate between the red bell pepper, zucchini, and red onion. Once the veggies are ready, take the salmon out of the fridge. Carefully add the salmon pieces to the skewers, alternating with the veggies. Marinating is key for tasty salmon kabobs. For the best flavor, use fresh ginger and minced garlic. These ingredients give a bright taste. Letting the salmon marinate for at least 30 minutes is crucial. If you have more time, marinate for up to two hours. This allows deeper flavor absorption. Remember to reserve some marinade for later. You can brush this on the kabobs while they grill. This adds even more flavor and keeps the salmon moist. To grill your kabobs, preheat your grill or grill pan to medium-high heat. This ensures a good sear on the salmon and veggies. Place the kabobs on the grill carefully. Cook for about 8-10 minutes. Turn the kabobs gently. This helps to keep the salmon pieces intact. You want that nice, flaky texture! During the last few minutes, sprinkle sesame seeds on top. This gives a nice crunch. After grilling, let the kabobs rest for a couple of minutes. This helps the juices stay inside. Serve them on a platter, drizzle with leftover marinade, and enjoy! When making teriyaki glazed salmon kabobs, avoid overcooking the salmon. Salmon cooks quickly. Keep an eye on it while grilling. If you leave it too long, it will become dry. Also, don’t skip marinating the salmon. This step adds a lot of flavor. Lastly, remember to soak wooden skewers. This keeps them from burning on the grill. To get the best texture, cut the salmon into even cubes. This ensures they cook at the same rate. Marinate the salmon for at least 30 minutes. This helps the fish absorb the flavors. When grilling, use medium-high heat. This cooks the salmon evenly while keeping it moist. Turn the kabobs gently to avoid breaking the salmon apart. Pair your teriyaki glazed salmon kabobs with steamed rice. The rice soaks up the rich teriyaki sauce. You can also add a fresh salad on the side. A crunchy cucumber salad works great. For drinks, try serving with green tea or a light white wine. These pair well with the sweet and savory flavors of the kabobs. Pro Tips Choose the Right Salmon: Opt for fresh or high-quality salmon for the best flavor and texture. Wild-caught salmon is often more flavorful than farmed varieties. Marination Time: For a deeper flavor, marinate the salmon for longer, up to 2 hours. Just be cautious not to over-marinate, which can lead to a mushy texture. Grill Temperature: Ensure your grill is preheated to medium-high before adding the kabobs. This helps achieve a nice char without drying out the salmon. Rest the Kabobs: Allow the kabobs to rest for a couple of minutes after grilling. This helps the juices redistribute, making the salmon more tender and moist. {{image_2}} You can switch up the salmon with other proteins. Chicken works well and so does shrimp. Both pair nicely with teriyaki sauce. For chicken, use boneless thighs for juiciness. If you choose shrimp, use large ones for better grilling. Firm tofu is a great choice for a meat-free option. Feel free to mix in other veggies for more flavor. Cherry tomatoes add a sweet burst. Mushrooms bring a nice earthy taste. You can also try asparagus or bell peppers of different colors. Broccoli florets are great, too. Just remember to cut them into similar sizes for even cooking. You can make this dish vegan easily. Use firm tofu or tempeh instead of salmon. Marinate the tofu just like you would the fish. For a veggie option, load up on mushrooms, zucchini, and bell peppers. You can also add pineapple for a sweet twist. This keeps the teriyaki flavor while being plant-based. After enjoying your teriyaki glazed salmon kabobs, you may have some left. To keep them fresh, let the kabobs cool down to room temperature first. Then, place them in an airtight container. Store this container in the fridge. Leftover kabobs will stay good for up to three days. When you're ready to eat the leftovers, reheating is simple. You can use the microwave for quick heating. Place the kabobs on a microwave-safe plate and cover them. Heat in short bursts of 30 seconds. Check if they are warm enough before serving. If you prefer, you can also reheat them on a grill. This keeps the taste fresh and adds a little char. If you want to store the kabobs for a longer time, freezing is a great option. First, wrap each kabob tightly in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. They will last about three months in the freezer. When you’re ready to eat them, thaw the kabobs in the fridge overnight. For best results, reheat them on the grill or in the oven to keep them juicy and tasty. Yes, you can! Feel free to swap the teriyaki marinade. You could try a lemon herb mix or a spicy chili sauce. Both can give the salmon a new twist. Just remember to balance flavors. A good marinade should be sweet, salty, and have a bit of acid. Check the color and texture. Cooked salmon turns from dark pink to light pink. It should easily flake with a fork. The internal temperature should reach 145°F. Use a meat thermometer for accuracy. If you don't have one, look for opaque flesh. Many sides complement these kabobs. Here are some ideas: - Steamed rice - Fresh salad - Grilled asparagus - Roasted sweet potatoes - Stir-fried vegetables These sides add color and flavor to your meal. Try mixing and matching to find your favorite combination! This blog post covered how to make tasty kabobs. We explored the key ingredients, like proteins and spices. I shared helpful tips for cooking and marinating to boost flavor. We looked at common mistakes and how to store leftovers correctly. Remember, you can also mix in other proteins or veggies if you want. Enjoy your kabobs today and make them your own! Happy cooking!

Teriyaki Glazed Salmon Kabobs

Delicious salmon kabobs glazed with a sweet teriyaki marinade, grilled to perfection with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb salmon fillet, skinless and cubed
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 medium red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into rounds
  • 1 small red onion, cut into chunks
  • 1 tablespoon sesame seeds (for garnish)
  • 4-6 pieces skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions
 

  • In a bowl, combine the soy sauce, brown sugar, honey, grated ginger, minced garlic, and sesame oil. Mix well until the sugar dissolves to create your teriyaki marinade.
  • Place the salmon cubes in a separate bowl and pour half of the teriyaki marinade over the salmon. Let it marinate for at least 30 minutes in the refrigerator.
  • Preheat your grill or grill pan to medium-high heat.
  • While the salmon is marinating, thread the red bell pepper, zucchini, and red onion onto the skewers, alternating vegetables.
  • Once the salmon has marinated, carefully add the salmon pieces to the vegetable skewers, alternating salmon and veggies.
  • Brush the remaining teriyaki marinade over the assembled kabobs.
  • Place the kabobs on the grill and cook for about 8-10 minutes, turning gently to avoid breaking the salmon pieces, until the salmon is cooked through and the vegetables are tender.
  • During the last few minutes of grilling, sprinkle sesame seeds over the kabobs.
  • Remove kabobs from the grill and let them rest for a couple of minutes before serving.

Notes

Serve with steamed rice and garnish with chopped green onions for an added touch.
Keyword grilled, healthy, kabobs, salmon, teriyaki