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Teriyaki salmon kebabs recipe
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38 ratings
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
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
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Energy
2035kj
486kcal
24%
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Fat
22g
31%
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Saturates
4g
21%
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Sugars
9g
9%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 45.2g
Protein 29.1g
Fibre 3.3g
Method
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.
- Cut the salmon into 2·5cm (1in) cubes and thread them onto wooden skewers. Mix the soy sauce, sesame oil, honey, garlic and ginger. 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