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To create the perfect grilled teriyaki salmon skewers, the first step is cutting the salmon. Aim for uniform pieces, ideally about 1 to 1.5 inches thick. This size will allow for even cooking, ensuring that each piece is deliciously tender and succulent. When cutting, use a sharp knife to achieve clean edges, which helps the salmon hold its shape during grilling.

Grilled Teriyaki Salmon Skewers

Discover the delicious world of Grilled Teriyaki Salmon Skewers, the perfect dish for summer gatherings or cozy family dinners. This recipe highlights the rich flavors of salmon combined with a savory-sweet teriyaki marinade, enhancing the fish’s natural taste while bringing a healthy twist to your meal. Skewered with vibrant veggies, these colorful creations are not only visually appealing but also packed with nutrients. Elevate your grilling game and enjoy the satisfying fusion of flavors that will impress your guests and loved ones.
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Ingredients
  

1 lb salmon fillet, skinless and boneless

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

1 tablespoon lemon juice

1/4 teaspoon black pepper

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 small red onion, cut into wedges

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or green onions for garnish (optional)

Skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions
 

Prepare the Marinade: In a mixing bowl, combine the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, lemon juice, and black pepper. Whisk the mixture vigorously until the sugar has fully dissolved and the marinade is smooth.

    Cut the Salmon: Carefully slice the salmon fillet into uniform cubes, about 1-inch in size, to ensure even cooking and easy handling on the skewers.

      Marinate the Salmon: Place the salmon cubes into a resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring that each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld. For a more robust flavor, marinate for up to 1 hour.

        Prepare the Vegetables: While the salmon marinates, chop the red and green bell peppers and the red onion into 1-inch pieces, similar in size to the salmon cubes for a harmonious presentation on the skewers.

          Assemble the Skewers: After marination, thread the salmon pieces onto the skewers, alternating with the colorful bell pepper and onion pieces. This not only enhances visual appeal but also adds layers of flavor.

            Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan indoors, warm it on medium-high heat and lightly oil the surface to prevent the skewers from sticking.

              Grill the Skewers: Place the assembled skewers on the grill. Cook for about 3-4 minutes on each side, or until the salmon is opaque and cooked through, with beautiful grill marks. Optionally, baste the skewers with leftover marinade during grilling, ensuring the marinade reaches a safe cooking temperature.

                Serve: Once grilled to perfection, remove the skewers from the grill. Garnish them with a sprinkle of sesame seeds and freshly chopped cilantro or green onions, if desired. These skewers are delightful served hot over a bed of rice or alongside a fresh salad.

                  Enjoy: Dig into these savory, beautifully grilled teriyaki salmon skewers, bursting with flavor—perfect for sharing and enjoying the sunny vibes!

                    Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings