For us, the summer season officially starts when we have our first barbecue of the year. But although we had our first barbecue a couple of weeks ago, since then lots has changed. It has rained, it has poured, it has been abnormally cold for this time of the year…nothing about these past few weeks have made us feel like summer is on its way. So when the weather is not cooperating and we still crave grilled meat and fish, we turn to other options such as cooking these salmon teriyaki skewers in the oven instead of on the grill.
If you’re more lucky with the weather wherever you are in the world, I urge you to try these skewers on the barbecue instead of in the oven. They’re sweet yet sour and are glazed with an irresistible teriyaki marinade infused with ginger. The more you let the cubed salmon marinate in the sauce the more aromatic they will be — I tend to leave them marinating all day long or at least 4 to 5 hours prior to cooking them.
If you don’t have skewers don’t worry — you can marinate whole salmon fillets in the teriyaki sauce and cook them as is, just increase the cooking time to 20-25 minutes until the fish is perfectly cooked through. Serve with a warm bowl of rice or this stir-fried vegetable rice.
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- 500g salmon fillets, without skin
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 3 tablespoons vegetable oil
- 2 tablespoons honey
- ¼ cup soy sauce
- Cut the salmon fillets into cubes and set aside.
- In a mixing bowl, combine lemon, minced garlic, minced ginger, vegetable oil, honey and soy sauce. Add the cubed salmon and mix to combine, coating the fish thoroughly with the sauce. Cover the bowl with plastic wrap and let marinate in the fridge for at least 1 hour.
- Soak wooden skewers in water for 30 minutes.
- Preheat oven to 180°C/350°F and grease a baking pan with a bit of cooking spray. Thread the salmon cubes onto the skewers and place the skewers in a rectangular Pyrex or on a baking pan.
- Cook for 15 to 17 minutes until cooked through. Serve warm.