Honey Garlic Teriyaki Salmon Skewers with Zucchini
Ingredients
- For the Salmon Skewers
- 1½ lbs (680 g) salmon fillet, skin removed, cut into 1½-inch cubes
- 2 medium zucchinis, sliced into thick rounds
- 1 tbsp olive oil
- For the Honey Garlic Teriyaki Marinade
- ¼ cup soy sauce (or low-sodium soy sauce)
- 3 tbsp honey
- 2 tbsp teriyaki sauce
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (optional)
- 1 tbsp rice vinegar or lemon juice
- 1 tsp sesame oil
- Optional Garnishes
- Sesame seeds
- Chopped green onions
- Lime wedges
Instructions
- Prepare the marinade: In a bowl, whisk together soy sauce, honey, teriyaki sauce, garlic, ginger, vinegar, and sesame oil.
- Marinate the salmon: Add salmon cubes to the marinade and gently toss. Cover and marinate for 15–30 minutes.
- Prepare zucchini: Toss zucchini slices lightly with olive oil.
- Assemble skewers: Thread salmon and zucchini alternately onto skewers.
- Cook: Grill: Cook over medium heat for 10–12 minutes, turning occasionally.
- Oven: Bake at 220°C / 425°F for 12 minutes, broiling for the last 2 minutes if desired.
- Finish: Brush with extra marinade during cooking for a glossy finish. Garnish before serving.