Salmon Teriyaki Skewers with Pineapple

Now that grilling season is officially upon us, I’ve been experimenting with teriyaki salmon skewers. Last night’s version (frozen salmon, canned pineapple) got two thumbs up from the rents, but there were too many leftovers for me to be convinced. Conditioned for politeness, sometimes they are just not willing to be as critical as I’d like. (You can’t like everything mom!)

Tried again tonight, this time with fresh pineapple and very fresh salmon and as expected the salmon skewers were a thousand times better (mom agreed). The trick to great salmon skewers is high heat (charcoal grill better than gas better than broiler), the freshest salmon available, and watching the grill (or broiler) like a hawk. Fish can go from perfect to overcooked in a minute.

Salmon Teriyaki Skewers with Pineapple Recipe

  • Yield: Serves 4


  • 1/2 cup soy sauce
  • 1/4 cup mirin rice wine or rice vinegar
  • 1/4 cup brown sugar
  • 2 Tbsp minced garlic
  • 2 Tbsp minced fresh ginger
  • 1/4 cup minced green onions
  • 2 Tbsp vegetable oil
  • Pinch chili pepper flakes
  • 1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
  • 1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
  • 2 green onions, cut into 1-inch segments
  • 8 bamboo skewers, soaked in water for at least 20 minutes before using


1 In a medium bowl, mix together the soy sauce, mirin or rice vinegar, and brown sugar, until the sugar is completely dissolved. Add the fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.

2 Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.

3 Thread salmon, pineapple, and onion pieces on skewers. If using a grill, prepare grill for high, direct heat. Oil the grill grates. Place skewers on grill. Cover. If using an oven broiler, place on a rack on a broiling pan, so that the salmon pieces are 6 inches from the element. Turn after 2 to 4 minutes. Baste with reserved marinade. Cook for 2 to 4 minutes more, basting frequently, until salmon is just barely cooked through.

Serve immediately.

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Teriyaki salmon skewers with cucumber salad from Enlightened Cooking

Maki's Japanese basics teriyaki sauce from Just Hungry

Salmon Teriyaki Skewers with Pineapple

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Showing 4 of 22 Comments

  • Sylvie

    Those look superb and I agree, frozen salmon and tinned pineapple are okay, but no comparison to fresh.

  • jonathan

    Fresh also triumphs over canned/frozen in my book, although I might be more inclined to try this with fresh tuna.

    I agree with your “parents conditioned for politeness” statement. In my parents’ eyes, I could almost never do wrong.


    There was that one time I kinda set the house on fire…

  • Lydia (The Perfect Pantry)

    I often have trouble keeping chunks of salmon intact on the grill, so I use one of those grill grates and put the skewers on that. Williams-Sonoma and other kitchenware stores sell the grates, which are good for stir-frying vegetables on the grill, too.

    Great idea, Lydia. One chunk did have a hard time staying on the skewer with this batch. I ate it though, before it fell to the drip pan gods. ~Elise

  • Jerry

    You actually wait for a particular season to grill?!? Wow, that would make me slightly nutz, I think. The salmon looks fabulous, though!

    Yeah, well in the winter it rains like crazy here, and in the summer is blazing hot, better to heat up the outside grill than the inside oven. ~Elise

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