Teriyaki Salmon Kebabs
These grilled teriyaki salmon kebabs blend sweet, salty, and smoky flavors for a vibrant summer meal inspired by Japanese and Hawaiian cooking. Stacked with marinated salmon, tender bell pepper, and juicy charred pineapple, they’re sticky, glazy, and packed with depth—thanks to a homemade teriyaki sauce that doubles as a marinade and serving dip. Easy to make and fun to eat, they’re ideal for backyard barbecues or weeknight dinners.
Recipe Overview
Level: Easy
Total Time: 1 hour 20 minutes (includes 30–60 minutes marinating)
Active Time: 50 minutes
Yield: 4 servings
Special Equipment
Eight 12-inch metal or wooden skewers (soak wooden skewers in water for 30 minutes to prevent burning)
A grill pan
Ingredients
For the marinade & sauce: Mirin, soy sauce, rice vinegar (or apple cider vinegar), garlic (minced), 3 tablespoons brown sugar (divided), cornstarch, 1/4 cup water
For the skewers: Fresh salmon (cut into 1-inch chunks), bell pepper (sliced into 1-inch pieces), pineapple (cubed into 1-inch pieces)
For serving: Toasted sesame seeds, scallions (chopped)
Other: Vegetable oil (for grilling)
How to Make Teriyaki Salmon Kebabs
1. Marinate the salmon
Whisk together mirin, soy sauce, vinegar, garlic, and 1 tablespoon of brown sugar in a large bowl. Transfer 1/2 cup of this marinade to a small saucepan (set aside for the sauce) and add the salmon chunks to the remaining mixture. Toss to coat, cover, and refrigerate for 30 minutes to 1 hour (don’t marinate longer—salmon can become too soft).
2. Prepare the teriyaki sauce
In a small bowl, mix cornstarch with 1/4 cup water to form a smooth slurry. Add this to the reserved marinade in the saucepan, along with the remaining 2 tablespoons of brown sugar. Bring to a boil over medium heat, stirring constantly, until the sauce thickens into a glossy glaze (4–5 minutes). Remove from heat and divide the sauce into two parts: one for basting while grilling and one for serving.
3. Prep vegetables and skewers
While the salmon marinates, cook the bell pepper: add slices to a microwave-safe bowl with a splash of water and a pinch of salt. Cover and microwave for 1–2 minutes until just tender (this shortens grilling time). Let cool. If using wooden skewers, soak them in water for 30 minutes.
4. Assemble the kebabs
Remove the salmon from the marinade (discard the used marinade). Thread the salmon onto skewers, alternating with bell pepper slices and pineapple cubes. Aim for 3–4 pieces of each ingredient per skewer for balanced flavor and texture.
5. Grill the kebabs
Heat a grill pan over medium-high heat and lightly brush it with oil (to prevent sticking). Place the kebabs on the pan and grill for 7–9 minutes, turning occasionally, until the salmon is opaque throughout (no pink remains in the center) and the vegetables are tender with char marks. Baste the kebabs with half the reserved teriyaki sauce during the last 2–3 minutes of grilling for a sticky, caramelized glaze.
6. Serve and enjoy
Transfer the kebabs to a serving plate. Sprinkle with toasted sesame seeds and chopped scallions for a pop of color and flavor. Serve the remaining teriyaki sauce on the side for dipping.
These kebabs are best enjoyed hot, with extra sauce for drizzling. The combination of tender salmon, sweet pineapple, and savory teriyaki makes them a crowd-pleaser—perfect for any summer gathering!
