Teriyaki Salmon Skewers

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

Five teriyaki salmon skewers on a white platter, glazed until glossy with lightly charred edges and topped with sesame seeds and chopped green onions, with extra sauce pooled underneath and a small bowl of sauce in the background.

Published Apr 4, 2026

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

Rate/Review

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.

Four teriyaki salmon skewers on a white platter, glazed with a glossy dark sauce and sprinkled with sesame seeds and chopped green herbs, with extra sauce pooling underneath.

How to Make Teriyaki Salmon Skewers

Handsfree mode (keeps screen awake)

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.

Advertisement
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.

Advertisement
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.

Two broiled teriyaki salmon skewers on a bed of white rice in a square white bowl, glazed with dark glossy sauce and topped with sesame seeds and sliced green onions.

Substitutions

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.

Tips

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.

Nutrition Facts ^*

Energy	454	kcal
Protein	43	g
Total Fat	28	g
Carbohydrates	8	g
Dietary Fiber	1	g

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

FAQ

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.

Serving Suggestions

These skewers pair well with steamed rice, cucumber salad, or charred scallions for a simple summer plate.

A little lime zest or sliced green onion adds freshness that balances the sweet glaze.

For a party spread, serve them with extra teriyaki sauce and quick-pickled vegetables.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Close-up of sunomono-style cucumber salad: thin cucumber rounds in a gray bowl, glossy with vinegar dressing and topped with toasted sesame seeds and red pepper flakes on a white tabletop.

Japanese Cucumber Salad (Sunomono Style) 4.7 ★

15 min

View Recipe →

White oval serving bowl filled with cubed watermelon and pineapple tossed in a glossy honey-lime dressing and topped with fresh mint leaves, on a light marble surface.

Watermelon Pineapple Mint Salad 5 ★

15 min

View Recipe →

Apple Carrot Salad

15 min

View Recipe →

Chicken Bacon Ranch Pasta Salad

35 min

View Recipe →

Classic Greek Salad

15 min

View Recipe →

White scalloped bowl filled with corn salad made of yellow corn kernels, diced red bell pepper, cucumber, and white onion, lightly dressed and speckled with herbs, on a rustic white wooden table with tomatoes and parsley in the background.

Corn Salad With Bell Peppers

15 min

View Recipe →

White bowl filled with cowboy caviar: black beans, black-eyed peas, corn, diced red and green peppers, red onion, and cilantro in a glossy dressing on a white wooden surface.

Cowboy Caviar (Texas Caviar)

20 min

View Recipe →

Creamy Broccoli Cheddar Salad

25 min

View Recipe →

Close-up of creamy Hawaiian macaroni salad in a white bowl, with elbow pasta coated in a mayo dressing and mixed with shredded carrot and thin slices of red onion.

Creamy Hawaiian Macaroni Salad 5 ★

30 min

View Recipe →

Overhead view of creamy potato salad in a white bowl, with cubed potatoes coated in dressing and mixed with green peas and chopped red onion on a marble surface beside a gray striped towel.

Creamy Potato Salad With Peas and Red Onion 5 ★

35 min

View Recipe →

Overhead view of a white bowl filled with creamy cabbage slaw—shredded purple and green cabbage and julienned carrots coated in a pale dressing—garnished with fresh cilantro on a light marble surface.

Creamy Purple Cabbage Slaw

20 min

View Recipe →

Overhead view of a white bowl filled with creamy vegan macaroni salad, showing elbow pasta coated in dressing with diced red and green bell pepper, red onion, celery, and chopped parsley.

Creamy Vegan Macaroni Salad 5 ★

30 min

View Recipe →

Reviews

Leanna, Boston: Great! Works well with salmon chunks. Used regular sugar rather than brown. Sauce did not thicken up as much as expected — 4 ★

Eunice: Glad it worked with regular sugar too. If the sauce stays thin, simmer it longer or add a little more cornstarch.