Salmon Teriyaki Kebabs Popular Recipes

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Salmon Teriyaki Kebabs

"This is a very easy and elegant way of serving much-loved and good-for-you salmon for a moist and delicious, low-carb dinner! Serve over rice, if desired."

Ingredients :

Marinade:
3 tablespoons teriyaki sauce
3 tablespoons low-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon garlic powder
1 tablespoon toasted sesame-ginger spice (such as Victoria Taylor's®)
1 pinch sesame seeds (optional)
1 1/2 pounds salmon fillets, cut into cubes
2 medium green bell peppers, cut into large chunks
1 large onion, cut into chunks
1 pint cherry tomatoes, or to taste
8 skewers, soaked

Instructions :

Prep : 20M	Cook : 8M	Ready in : 50M

Combine teriyaki sauce, soy sauce, lemon juice, olive oil, honey, garlic powder, sesame-ginger spice, and sesame seeds in a large glass bowl. Add salmon, bell peppers, onion, and cherry tomatoes to the marinade. Marinate in the refrigerator for 20 to 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Thread salmon, bell peppers, onion, and tomatoes onto skewers and place on the prepared baking sheet. Cover wooden skewer ends with aluminum foil.
Bake skewers in the preheated oven just until salmon flakes easily with a fork, about 10 minutes.

Notes :

You can broil for 2 to 3 minutes after baking, if you like. If you decide to broil, reduce the baking time by 2 minutes. With salmon, it's very easy to go from moist fish to dry fish, so the timing is crucial.
You can boil the remaining marinade in a small saucepan and serve it alongside.

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