Teriyaki Salmon Kebabs



Teriyaki Salmon Kebabs

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Anti-inflammatory, Ketogenic, Mediterranean Diet, Dairy Free

  • Author: Merridy Casson
  • Prep Time: 5 minutes
  • Cook Time: 2-3 minutes
  • Total Time: 7-8 minutes
  • Yield: 8 large skewers 1x


Units Scale

2 large leeks, pale part only

1/2 cup Teriyaki marinade

Finely sliced spring onion to serve

bamboo skewers, soaked in water for at least 20 minutes

800g skinless salmon fillets, cut in about 3cm lengths by 1.5 cm width

Macadamia nut oil or olive oil for brushing


  1. Slice the leeks lengthways. Peel off any outer layers that are old. Then take each ‘sheet’ of leek, cut them into pieces 3cm long and slide onto skewer. Then thread a piece of salmon onto the skewer. Follow with another piece of rolled leek and another piece of salmon. Repeat with remaining ingredients.
  2.  Heat a large non-stick frying pan or flat barbecue grill plate over medium heat. Brush the pan or grill with a little oil. Place salmon skewers onto the hot surface without overcrowding. Brush tops of the skewers with a generous amount of teriyaki sauce. Cook for 10 seconds then gently turn the skewers over and brush the other side with the sauce. Cook for another 10 seconds and then repeat until the fish pieces are a deep brown colour and the salmon is just cooked.
  3.  Transfer the skewers to a serving plate and wipe out the pan before cooking the next batch. Serve sprinkled with spring onion.


Serve with a variety of steamed vegetables or a large tossed salad.

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