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Teriyaki salmon
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Grilled salmon teriyaki bites

If you plan to do some grilling, you may want to put your teriyaki salmon on a skewer. Here is a recipe that will help you prepare this fun and delicious meal idea. Note: you will need 5-6 wood skewers for this recipe or 3-4 longer metal skewers
Course Main Course
Cuisine Japanese
Keyword Salmon, Teriyaki
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Author Joost Nusselder
Cost $15


  • skewers (wooden or metal)


  • 1 ½ lb. fresh salmon with skin removed
  • 3 tbsp. brown sugar
  • ½ cup soy sauce
  • ½ cup plus 2 tbsp. water divided
  • 1 tbsp. honey
  • 1 tbsp. cornstarch
  • ½ tbsp. fresh ginger grated


  • Dice salmon into 2” cubes. Set aside.
  • Mix soy sauce, ¼ cup water, brown sugar, ginger, honey and garlic in a mixing bowl.
  • Remove 1/3 cup of mixture and set aside. Add diced salmon to the marinade and let soak in the fridge for anywhere from 3-4 hours to 24 hours.
  • Soak wooden skewers you are using in water 30 minutes before grilling. If you are using metal skewers, this won’t be necessary. Preheat the grill to medium high heat and thread the salmon on the skewers.
  • Grill for 3 to 4 minutes and flip it once. Salmon will flake easily with a fork when done.
  • While the grill is preheating, combine ¼ cup of water with the marinade you left behind in a small saucepan. Heat until it simmers.
  • Then whisk 2 tbsp. water with 1 tbsp. cornstarch to form a slurry. When the sauce is thick and bubbling, remove it from the heat.
  • Use a pastry brush to apply it to the salmon. Serve immediately with the side of your choice.