Teriyaki Salmon Skewers


  • 2x 140g Salmon fillet portion

  • ½ small chilli

  • 1x inch square fresh root ginger

  • 3x garlic cloves

  • 4x tbsp soy sauce

  • 2x tbsp Scottish heather honey

  • Salt & pepper

  • Rapeseed oil

  • Kebab sticks / skewers

  • White toasted sesame seeds

  • Spring onions


  • Slice each of the salmon fillets into five long strips and then skewer them on the kebab skewers. Season with a little salt and pepper.
  • Finely grate the ginger and garlic, chop the chilli and fry together with a splash of rapeseed oil until fragrant.
  • Then add the honey and soy sauce. Keep this on a simmer until it has turned sticky.
  • Heat up a griddle pan to a medium high heat and gently brush with a little oil to prevent the salmon sticks from sticking.
  • Cook the salmon for about 30 seconds on each side.
  • Once the salmon is cooked, gently place them into the warm Teriyaki sauce and rotate to get a good covering.
  • Place them onto a board and sprinkle with the sesame seeds and spring onions then serve.

Retour aux recettes

Prep: 10 mins

Cook: 10 mins

Serves: 2