« Honey Mint Glazed Chicken | Recipe Home | Kahlúa Brownies »

Print Options

Salmon Teriyaki Skewers with Pineapple

Posted by Elise on May 22, 2008

Filed under Grill, Seafood

Salmon Teriyaki Skewers with Pineapple

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.

Print Options

Salmon Teriyaki Skewers with Pineapple

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. Serves 4.

Indexed: Grill, Pineapple, Salmon, Teriyaki

  • Print (no photos)
  • Print (with photos)
  • Share on Facebook

You might also like...

16 Comments

Those look superb and I agree, frozen salmon and tinned pineapple are okay, but no comparison to fresh.

Posted by: Sylvie on May 23, 2008 1:16 AM

Fresh also triumphs over canned/frozen in my book, although I might be more inclined to try this with fresh tuna.

I agree with your "parents conditioned for politeness" statement. In my parents' eyes, I could almost never do wrong.

Almost.

There was that one time I kinda set the house on fire...

Posted by: jonathan on May 23, 2008 5:01 AM

I often have trouble keeping chunks of salmon intact on the grill, so I use one of those grill grates and put the skewers on that. Williams-Sonoma and other kitchenware stores sell the grates, which are good for stir-frying vegetables on the grill, too.

Great idea, Lydia. One chunk did have a hard time staying on the skewer with this batch. I ate it though, before it fell to the drip pan gods. ~Elise

Posted by: Lydia (The Perfect Pantry) on May 23, 2008 5:09 AM

You actually wait for a particular season to grill?!? Wow, that would make me slightly nutz, I think. The salmon looks fabulous, though!

Yeah, well in the winter it rains like crazy here, and in the summer is blazing hot, better to heat up the outside grill than the inside oven. ~Elise

Posted by: Jerry on May 23, 2008 5:29 AM

These skewers look fantastic. I just happened to try my hand at teriyaki this week as well and I was amazed at how easy it was (I grew up regarding teriyaki as a mysterious sauce that can only be found in a bottle at the grocery store--never again!). The photos look good enough to eat.

Posted by: Mike on May 23, 2008 5:45 AM

I've always used sesame oil instead of regular oil...gives teriyaki a great flavor.

Posted by: karen on May 23, 2008 6:56 AM

I am not too fond of teriyaki sauce, and I have to agree that salmon does seem to fall apart for me on the grill. I would like to try this recipe, but like Jonathan said, I would probably opt for fresh tuna. A delightful twist to the sauce would also be Caribean Jerk or Hawaiian sauce.

Posted by: Shannon on May 23, 2008 7:20 AM

This was great on the grill......

Posted by: scott on May 23, 2008 9:21 AM

Those look so good! You just can't go wrong teriyaki salmon and pineapple!

Posted by: Kevin on May 25, 2008 3:15 AM

Love this idea. I don't believe I've ever put salmon on skewers before. Any trouble with it flaking off?

Yes, a little. Probably a good idea to use a perforated grill pan over the grill, or metal mesh. Not having these wouldn't stop me from grilling the salmon skewers though. ~Elise

Posted by: RecipeGirl on May 26, 2008 10:33 AM

Yummmm yum yum yum yum. Just made these tonight for a little Memorial Day BBQ. Yum. (I increased salmon to 2 lbs though, and there was plenty of marinade and other ingredients to fit). If salmon didn't cost what it did, this would be a weekly recipe.

Posted by: Shanan on May 26, 2008 8:48 PM

Hi Elise,

You are right salmon can go from perfect to overdone in a minute. From up here your salmon skewers look great! We grill in the rain, the snow, but mostly when the fireball decides to appear. This weekend a friend brought bluecheese hamburger to grill, yummy.

Linda in Washington State

Posted by: Linda on May 27, 2008 3:22 PM

Yum! Made these last night and they were wonderful even tho' I used my infrared broiler rather than a grill which I'm sure would have been even better. Would be good with shrimp too.

Posted by: Cece on June 1, 2008 6:05 AM

Tried these last night with fresh salmon, pineapple and green onions and they were fantastic. They came out just right on the grill. A few pieces did start to break apart, but we used a grill grate and were good to go. Thanks for the fabulous idea! -Cassie

Posted by: Cassie on June 4, 2008 12:57 PM

The marinade is really delicious. The first time I made these was for my son's special birthday dinner, so I used not only salmon, but grouper, shrimp and scallops. Made enough to serve 10 people, and cooked over a wood fire. It was a huge hit. Thanks so much for the inspiration and recipe. Tonight I'm doing salmon filet with the marinade, but decided to add 1 tsp. sesame oil and 1/2 tsp. corn starch to thicken the dipping sauce. Thanks again!

Posted by: Arlene Gioia on June 18, 2008 3:53 PM

I made these for dinner tonight. I had to use frozen salmon, but I used good stuff and it was still really good! Thanks for such a great blog. It's one of the first ones I check when I need a recipe or an idea for dinner.

Posted by: Kristin on July 2, 2009 8:08 PM

Post a comment

(Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.)

Link to this recipe

Bookmark this page using the following link: http://simplyrecipes.com/recipes/salmon_teriyaki_skewers_with_pineapple/

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://simplyrecipes.com/recipes/salmon_teriyaki_skewers_with_pineapple/">Salmon Teriyaki Skewers with Pineapple</a>