Salmon Teriyaki Skewers with Pineapple

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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

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  • Yield: Serves 4

Ingredients

  • 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

Method

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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Links:

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

  • Mollie

    Could I substitute white wine vinegar for the rice/mirin?

  • Amber

    I made this twice now with a few changes.

    Firstly, we used fresh, wild, salmon (Coho, Sockeye, etc.) as the taste is so much better when it’s available.

    Secondly, we have decided to use cedar grill planks instead using skewers.

    Lastly, yesterday, we decided to cook down the sauce first.
    Sauteed the garlic and ginger with a little oil until soft but not browned,
    Added the green onion and sauce recipe. Cooked it until it was slightly syrupy. Allowed it to cool and basted the planked salmon fillets with it.
    Put some fresh green onion slices on top, and grilled it.

    The fresh pineapple we just cut into slices and grilled alongside the planked salmon.

    Came out AMAZING. Served with jasmine rice and steamed sugar snap peas.

    Thanks Elise! Never have to buy teriyaki sauce ever again because I know how delicious and easy it is to make myself now!

    (I Love your blog Elise! Practically use it every night for years!)

  • Sharlene

    I served this when my parents came over for dinner and everyone loved it, including my 2 year old. We’ll be making this one again!

  • donutty

    Another great one, Elise!

  • Liza (Jersey Cook)

    These were SO delicious! The sauce had the perfect balance of flavors. We had plenty of leftover marinade, even after basting and used it as a dipping sauce at the end. I might add some red onions to the skewers next time. I bet this would also be great with tuna.

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