Now that grilling season is officially upon us, I've been experimenting with teriyaki salmon skewers. Last night's version with frozen salmon and 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
- 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
Make the teriyaki marinade:
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.
Marinate and chill the salmon:
Place the cubes of salmon in the bowl, coat completely with the marinade. Cover and chill for 1 to 2 hours.
Remove salmon from marinade. Place marinade in a small sauce pan and bring to a boil, simmer for 10 minutes, set aside.
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.