The summer heat has us running to the grill to make these Teriyaki Salmon Skewers! We took fresh sockeye salmon and marinated it in homemade teriyaki, then made kebabs with fresh pineapple, peppers, onion, mushrooms. These skewers are grilled to mouthwatering perfection! Sure to become a summer staple for meal prep or healthy cook outs.
NOTES: Fresh salmon and pineapple are recommended for this recipe. While frozen salmon and canned pineapple chunks work, the texture and flavor is lacking. Feel free to use your favorite store-bought teriyaki if you like!
Teriyaki Salmon Skewers
Makes 6 servings
1/2 cup coconut aminos
1/4 cup water
2 tbsp. brown sugar sweetener
2 tbsp. cornstarch
2 tsp. minced garlic
1 tsp. minced ginger
Salt to taste
12 wood skewers, soaked
24 oz. fresh salmon
3 cups fresh pineapple, diced
2 medium peppers, sliced
2 cups baby bella mushrooms
1 cup red onion, sliced
Heat outdoor grill to a minimum of 450 degrees F. Alternatively, you can set your oven to BROIL at 500 degrees F.
Place 12 wood skewers in water to soak (this keeps them from starting on fire).
Combine ingredients for teriyaki sauce (or use store-bought).
Cut salmon into 2" chunks and soak in half the marinade for a minimum of 5 minutes.
Toss pineapple, peppers, mushrooms, and onion with remaining marinade.
Skewer alternating salmon, pineapple, and vegetables onto soaked skewers.
Cook skewers on hot grill or under broiler for 7-8 minutes per side.
Serve with cooked rice and fresh green onions if desired.
Leftovers will keep in the fridge in sealed meal prep containers up to 4 days, or in the freezer up to a month.
Calories (two skewers, not including rice): 256kcal, Fat: 5.3g, Sat fat: 1.0g, Carbs: 24g, Fiber: 3g, Sugar: 16g, Protein: 27g, Sodium: 456mg