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You’ll love these grilled teriyaki salmon bites! Served up with a homemade sauce, these easy teriyaki salmon skewers will quickly become your new go to recipe for salmon!
Rain, rain go away. This is the song you’ll catch Hattie singing a lot these days, and the song that’s in my head ALL of the time. Because, the rain seriously needs to go away. This summer weather hasn’t been very hot and summery. It feels like we’re living on the coast! If you know me by now, you’ll know that I LOVE THE SUN. I’m sure I’d get a little sick of the heat if it was always hot, but I could definitely do with more warmth around these parts.
Anyway, rain or not, as soon as summer hits, we start using the grill like crazy! I love the grill for a number of reasons, but one of those reasons is definitely because the grilling of the meat is largely left up to Etienne. I just have to prepare the sides. Good deal!
Our typical go-to’s for grilling are sausages, hamburgers, chicken skewers and souvlaki. I’ve done salmon on the grill a few times, but always wrapped in tinfoil, never on skewers! These teriyaki salmon bites are just delicious. If you cook them right, they turn out so flaky and tender. So good!
Ingredients for Teriyaki Salmon Bites
A few hours before cooking, you’ll want to whip up the homemade teriyaki sauce so it can act as a marinade.
This consists of:
- soy sauce
- brown sugar
- fresh ginger
- minced garlic
- honey
- water
The other ingredients you’ll need for this recipe include:
- fresh salmon, skin removed
- 1 tbsp cornstarch
The salmon I buy is always skinless, but if yours comes with the skin on, you can take a knife and gently pry the skin off, as shown here.
Directions for Teriyaki Salmon Cubes
1. Start by cutting the salmon into cubes, roughly 2″ in size, keeping them as equal in size as possible. Set the salmon aside and prepare the marinade.
2. In a mixing bowl, combine the soy sauce with the brown sugar, 1/4 cup of water, garlic, ginger and honey. Remove about 1/3 cup of this marinade to use for later. Add the diced salmon to the remaining marinade and let it rest, in the fridge, for at least 3-4 hours. You can keep the salmon marinating for up to 24 hours!
3. About 30 minutes before you begin grilling, soak the wooden skewers in water. If you’re using metal skewers instead, you can skip this step. Preheat the grill to medium-high and thread the salmon on to the skewers.
4. While the grill is preheating, combine the reserved marinade with another 1/4 cup of water in a small saucepan on the stove, heating until simmering. Whisk together 2 tablespoons of water with 1 tablespoon of cornstarch to form a slurry, then combine this with the simmering sauce. Once the sauce is thick and bubbly, remove it from heat and set it aside until the salmon is cooked.
5. Grill the salmon for about 3-4 minutes on each side, flipping once, cooking until the salmon flakes easily with a fork. Remove the cooked salmon to a dish, then use a pastry brush to paint the teriyaki sauce over the cooked salmon. Serve immediately, with crispy rice!
Recipe Tips and Tricks
- This recipe should yield about 5-6 full skewers, but if you’re using the longer, metal skewers, it’ll be somewhere around 3-4.
- While you’re preheating the grill, have the salmon skewers ready to go and start thickening up the reserved teriyaki sauce.
- While I have traditionally made this on the outdoor grill, I’ve actually also made this on my indoor grill too. It works so well! If you’re using the grill outside, expect the cooking time to be 8-10 minutes, allowing time to rotate it halfway through.
- If you’re using an indoor grill with plates on both sides of the salmon, this will be cooked in 5ish minutes! SO QUICK.
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What Do You Serve Teriyaki Salmon Bites With?
We always make crispy rice to go with our teriyaki salmon! A few weeks ago I was skimming through the recipe archives of the Half Baked Harvest blog, and I found a technique she uses where she coats some cooked rice in plain yogurt, then flattens it out in a pan and cooks it until it’s crispy.
If that’s not your jam, you can also serve it up with some of the following ideas:
- coconut rice
- quinoa
- simple kale salad
- edamame beans
However you serve it, you’ll love these teriyaki salmon bites! They’re so easy and SO good. The fish comes out buttery, flaky and soft with just a bit of a crispy edge. Amazing!
Crispy Rice
To make the crispy rice I mention above, add olive oil to a medium sized skillet and preheat over the stove until heated. Combine 1 cup of cooked rice with yogurt and stir to combine. Spread the covered rice out in the heated saucepan and flatten down. Add the remaining cup of rice on top.
Cook for about 5-6 minutes, or until the rice begins to brown and sizzle. Flip once, then place on a plate for serving along with the salmon.
Some other yummy dinner ideas for you:
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Grilled Teriyaki Salmon Bites
- Total Time: 4 hours
- Yield: 3–4 servings 1x
Description
You’ll love these grilled teriyaki salmon bites! Served up with a homemade sauce, these easy teriyaki salmon skewers will quickly become your new go to recipe for salmon!
Ingredients
- 1 1/2 lbs fresh salmon, skin removed*
- 1/2 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1/2 cup + 2 tbsp water, divided
- 2 cloves garlic, minced
- 1/2 tbsp fresh ginger, grated
- 1 tbsp honey
- 1 tbsp cornstarch
Crispy Rice
- 1 tbsp olive oil
- 2 cups cooked rice
- 1 cup plain yogurt
Instructions
- Dice salmon into 2″ pieces, keeping them as equal in size as possible. Set aside.
- In a mixing bowl, combine the soy sauce, brown sugar, 1/4 cup water, garlic, ginger and honey. Remove 1/3 cup of the marinade and reserve for later. Add the diced salmon to the marinade and allow it to rest in the fridge for at least 3-4 hours, or up to 24 hours.
- 30 minutes before grilling, soak the wooden skewers you plan to use in water. If you’re using metal skewers, skip this step. Preheat the grill to medium-high and thread the salmon onto the skewers.
- While the grill is preheating, combine the reserved marinade with another 1/4 cup of water in a small saucepan and heat until simmering. Whisk together 2 tbsp water with 1 tbsp cornstarch to form a slurry, then combine with the simmering sauce until thick and bubbly, then remove from heat and set aside while the salmon cooks.
- Grill the salmon for about 3-4 minutes on each side, flipping once, until the salmon flakes easily with a fork. Remove the salmon to a dish, and using a pastry brush, paint the teriyaki sauce over the cooked salmon. Serve immediately, with the crispy rice.
- Crispy Rice: Add the olive oil to a medium sized skillet and preheat over the stove until heated. Combine 1 cup of the cooked rice with the yogurt and stir to combine. Spread the covered rice out in the heated saucepan and flatten down. Add the remaining cup of rice on top. Cook for about 5-6 minutes, or until the rice begins to brown and sizzle. Flip once, then place on a plate for serving along with the salmon.
Notes
*The salmon needs to have skin removed for this recipe. For an easy tutorial on how to do this, check out this post.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: grill
- Cuisine: american
Wow ! Love this one; I also make teriyaki at home and instead of honey I add cherry liquer 🙂 Must do your version !
Ooh cherry liqueur, that’s a great idea. I would love to try it!! 🙂
I understand the rain Katherine! While we’ve had a good stretch of warm weather, we usually have quite a few rainy days. I hope it clears up for you soon! As for these salmon skewers, we eat a lot of salmon, and I’m always looking for new ways to enjoy it. And if I can make it on the grill, all the better!
Thanks Leanne!! I’m hoping it clears up soon too. I’m so tired of it! We eat a ton of salmon too, at least weekly! Hope you enjoy this method!
It seems like your often have some “exciting” weather situation (like first snow before even Thanksgiving). Surprisingly, summer has been very “summery” here this year, sometimes even too hot. There were just 5-7 days of rainy/gloomy days in June with the remaining being sunny and warm/hot. You should consider buying a cottage somewhere in the Atlantic Canada haha 🙂 Anyway, I love the combination of salmon and teriyaki sauce, and these elegant skewers look and sound awesome! Love this crispy rice, too!
Haha, yes we do always have unusual weather! Canada I guess, right!? I’m a little jealous of your warm weather, so maybe I really do need to consider a cottage haha. Thank you very much Ben!!
No stranger to the rain here either!😂. But, these skewers look like a wonderful way to celebrate salmon, which we eat a LOT of in the PNW. I think my girls are going to love this one!!
I love salmon so much, I’m sure you guys eat a ton of salmon! It’s so good – we try to eat it almost weekly!
We adore salmon over here and teriyaki is such a great way to change it up! And it’s always more fun eating off of sticks!
Meat is way more fun on a stick, I agree!! Thanks Marcie!! 🙂
YUM! We’ve been cooking a lot of salmon during Lent. Adding this to our menu ASAP!
Thanks Liz!! We used to always eat fish on Fridays growing up, during Lent.