Teriyaki Salmon Skewers

37 min | easy | high-protein, lactose-free, pescatarian

Recipe by Eunice Published Apr 4, 2026

Prep Time	Cook Time	Total Time
25 min	12 min	37 min

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Introduction

These teriyaki salmon skewers are sweet-savory, glossy, and perfect for a quick weeknight dinner or easy summer cookout.

Teriyaki is a classic Japanese-style glaze, and it gives the salmon rich flavor with beautifully caramelized edges.

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Mix the teriyaki sauce

Whisk the soy sauce, mirin, garlic, brown sugar, salt, and cornstarch in a small saucepan until smooth.
Pour half into a bowl for the salmon and keep half in the pan for glazing.
Prep and marinate the salmon

Cut the salmon into large, even chunks and keep the skin on each piece.
The skin helps the salmon stay together and keeps the pieces from crumbling.
Toss the salmon with the sauce in the bowl and marinate for 15 minutes.
Thread the skewers

If you use wooden skewers, soak them while the salmon marinates.
Thread the salmon pieces snugly, with the skin side supporting each chunk.
Use two parallel skewers if you want easier turning.
Cook the glaze

Set the saucepan over medium heat and bring the reserved sauce to a gentle simmer.
Cook for 2 to 3 minutes, until it looks glossy and lightly thickened.
Broil the skewers

Heat the broiler and line a sheet pan with foil.
Arrange the skewers in a single layer and broil about 4 minutes per side.
Brush with glaze after turning for a sticky finish.
Finish and serve

The salmon is ready when it flakes easily and reaches 125°F to 130°F in the center.
Sprinkle with sesame seeds and spoon over any extra glaze.

Soy sauce for tamari: Tamari keeps the same deep savoriness and adds a slightly fuller taste. It also works well if you avoid wheat.
Mirin for honey and rice vinegar: Use 3 tablespoons honey and 1 tablespoon rice vinegar. The glaze stays shiny and gains a brighter sweet-tangy balance.
Sesame seeds for crushed wasabi peas: Crushed wasabi peas add crunch and a playful hit of heat. They make the skewers feel snacky and party-ready.

Choose center-cut salmon: Center-cut salmon gives evenly sized chunks that cook at the same rate. Belly pieces can overcook before thick pieces finish.
Skewer through the skin side first: Start each piece through the skin side first. That firmer layer helps anchor the fish during turning.
Keep the marinating time short: Fifteen minutes is plenty for salmon. A longer soak can make the surface too salty.
Simmer the glaze gently: Keep the saucepan at a gentle simmer, not a rapid boil. Sugar can scorch fast and taste bitter.
Use two skewers for control: Two parallel skewers keep the salmon from spinning. That makes turning easier and helps the glaze stay in place.

^* Approximate, per serving.
Data source: USDA FoodData Central.

Why is my salmon falling apart on the skewers?: Cut larger chunks and keep the skin on. The skin adds structure, and smaller pieces break more easily.
Can I grill these instead of broiling?: Yes. Grill over medium-high heat for about 3 to 4 minutes per side. Oil the grates first, so the skin releases cleanly.
How do I know when the salmon is done?: The flesh should look opaque with a slightly translucent center. An instant-read thermometer should register 125°F to 130°F for moist salmon.
Can I make the skewers ahead of time?: You can marinate and skewer the salmon up to 8 hours ahead. Keep it chilled, and cook the glaze just before serving.