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Teriyaki salmon kebabs recipe

Teriyaki salmon kebabs recipe

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  • Serves 10
  • 10 mins to prepare and 5 mins to cook
  • 486 calories / serving
  • Dairy-free


  • 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

  • Fat

    22g 31%
  • Saturates

    4g 21%
  • Sugars

    9g 9%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 45.2g Protein 29.1g Fibre 3.3g


  1. 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.
  2. 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.

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