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Here's a Japanese-style way to prepare salmon. Steamed rice and cucumber salad make nice accompaniments


  • 1 1/2 lbs. salmon fillets, skin removed, cut into 16-20 cubes
  • 1/2 cup teriyaki sauce, plus some to baste the fish
  • 16 1-inch cubes green bell pepper
  • 16 wedges of red onion
  • 2 teaspoons toasted sesame seeds (see note)
  • * vegetable oil for the grill
  • 1/2 cup mayonnaise
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon sesame oil


  • Place the salmon in a bowl; pour in the 1/2 cup of teriyaki sauce. Toss to coat the fish; cover and marinate in the fridge for one to two hours.
  • While the salmon marinates, combine the ginger sauce ingredients in a small bowl and cover and store in the fridge until the salmon is cooked.
  • When the salmon has fully marinated, divide and thread the fish, bell pepper and onion on four long skewers. Discard the marinade.
  • Preheat your barbecue or indoor grill to medium-high. Oil the grill to help prevent the skewers from sticking. Cook the kebabs for 3 to 4 minutes per side, or until the salmon is just cooked through. Baste the fish with a little teriyaki sauce after turning over. Divide the skewers among plates and sprinkle with the toasted sesame seeds. Serve a small bowl or dollop of the ginger sauce alongside for dipping.
  • Cook's Note: To toast the sesame seeds, place them in a non-stick skillet and set over medium heat. Cook, swirling the pan from time to time, until lightly toasted, about five minutes

Categories: Main Dish 
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