Teriyaki Salmon Kabobs

by Meri on June 8, 2012









I love grilling. I really love grilling fish, but if you know me by now you’ll remember I’m a bit of a fish snob. Ok…I’m a huge fish snob. Growing up my father went fishing for fun so we always had fresh fish in our house. Whether it was lake or river fish just caught that day or salmon and halibut caught on an ocean fishing trip that year, the fish we ate was always amazing. I’m always disappointed buying fish in the stores as it just tastes fishy to me. Snob? Yep…that’s me.

I’m happy to say that I finally found a solution to my fish problem. Apparently there is a little restaurant that also has a small market called the Fish House Vera Cruz, where you can buy fresh fish. Now, some of the fish still comes from Alaska so I was skeptical to how the transit time would be any different than the grocery store. I’m not sure what the answer is, but the fish was fantastic! I wanted to sing at the top of my lungs and dance a little dance. Ok…I did both of those things as my husband looked at me shaking his head. I’m just so excited to have fresh fish!

So last night we had Teriyaki Salmon Kabobs, one of my favorite recipes from my cookbook, Glycemic Index Cookbook for Dummies. This recipe is simple and flavorful and perfect for a hot summer night.  It’s also kid friendly, which means that both Birdie and Mr. enjoyed it, Tiny won’t eat any type of meat so she doesn’t get a vote- although she did enjoy the pineapple portion of the meal.









Teriyaki Salmon Kabobs

Preparation time: 15 minutes, plus 1-2 hours for marinating      Cooking time: 6 minutes      Yield: 4 servings

Cooking tools: wooden grilling skewers, soaked


2 tablespoons sesame oil

3 tablespoons soy sauce

1 tablespoon honey

2 teaspoons ground ginger

¼ teaspoon garlic powder

2 tablespoons lime juice

14-ounce salmon fillet, cubed, skinless

12-16 one-inch pineapple chunks

1 green bell pepper, sliced in 1-1/2 inch squares (ok to use any color pepper you like)

1 red bell pepper, sliced in 1 ½ inch squares (ok to use any color pepper you like)


1  In a small bowl, mix together the sesame oil, soy sauce, honey, ginger, garlic powder, and lime juice. Place the salmon cubes in a sealable plastic bag, and pour the sesame marinade over them. Seal the bag, turn it to coat the salmon evenly and place it in the refrigerator for 30 minutes.

2  Thread the salmon cubes evenly on 4 skewers. Then thread the green peppers, red peppers and pineapple chunks on 4 more skewers. Discard the marinade.

3  Spray the grill with nonstick cooking spray; then heat it to medium. Grill the vegetable/fruit skewers for 5 minutes. Turn and cook an additional 5 minutes, or until soft and browned.

4   Add the salmon skewers midway through the vegetable cooking time and cook for 2 minutes on one side. Turn the salon skewers, and cook an additional 1 to 2 minutes, or until the salmon is golden on the outside and flaky on the inside.

Per serving: Calories 184 (From Fat 51); Glycemic Load 6 (Low); Fat 6g (Saturated 1g); Cholesterol 57mg; Sodium 188mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 23g.

Note: If you don’t mind your veggies and fruit being a little al dente you can thread all the ingredients together and cook at the same time.

Recipe from: The Glycemic Index Cookbook for Dummies, Wiley, 2010.

{ 4 comments… read them below or add one }

Johnny California June 8, 2012 at 5:04 pm

My wife is going to love this! Thanks Meri!!!


Christy June 8, 2012 at 5:40 pm

I love how this uses ingredients I always have in the kitchen. Excited to give it a try! Buying delicious and sustainable fish can be so difficult and expensive. Jimbo’s usually has decent salmon, in case there’s one nearby. Also, I know some of the Farmer’s Markets have fresh caught local fish.


Esther June 10, 2012 at 12:23 am

Excellent recipe. And so funny we did shrimp kabobs when you guys came over…I thought the shrimp was TERRIBLE (it was). I always complain about not getting fresh fish around here! I’m glad to know of a place to go now!!1


Meri June 10, 2012 at 3:51 pm

Thanks guys! Let me know how you like them!


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