Salmon Teriyaki Skewers with Pineapple

Fresh salmon, marinated in teriyaki sauce and grilled on skewers with pineapple and green onions.

Salmon Teriyaki Skewers with Pineapple
Elise Bauer

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

Prep Time 5 mins
Cook Time 18 mins
Marinating 60 mins
Total Time 83 mins
Servings 4 servings


  • 1/2 cup soy sauce

  • 1/4 cup mirin rice wine or rice vinegar

  • 1/4 cup brown sugar

  • 2 tablespoons garlic, minced

  • 2 tablespoons fresh ginger, minced

  • 1/4 cup green onions, minced

  • 2 tablespoons vegetable oil

  • Pinch chili pepper flakes

  • 1 pound salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes

  • 1 pound 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. 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.

  2. 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.

  3. Simmer marinade:

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

  4. Grill:

    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.

Salmon Teriyaki Skewers with Pineapple
Elise Bauer
Nutrition Facts (per serving)
460 Calories
21g Fat
38g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 460
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 16%
Cholesterol 71mg 24%
Sodium 1847mg 80%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 8%
Total Sugars 29g
Protein 29g
Vitamin C 63mg 313%
Calcium 85mg 7%
Iron 2mg 9%
Potassium 784mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.