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These Asian Salmon Skewers are the perfect grilled salmon kabobs to try on your BBQ this summer! The flavour this marinade gets into the kebabs is just incredible. With only 5 ingredients, they are super easy as well!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Once you have tried these salmon kebabs, you won’t stop making them! They are perfect for summertime and even great as baked salmon or air-fried!
If you’re vegan, you can easily swap the glazed salmon with firm tofu and follow the same process.
This was inspired by my Easy Air Fryer Salmon, and pairs well with my Mediterranean Vegetables, Loaded Potato Skins, Gluten Free Flatbreads and this amazing Vegan Tzatziki recipe.
Ingredients to make Asian Salmon Skewers
- 4 Salmon Fillets – Each one should be about 125g. If you have some spare then do try my Salmon Noodles.
- Tamari – is essentially gluten-free soy sauce and is the hero ingredient in the Asian Salmon marinade.
- Maple Syrup – gives a touch of sweetness to these fish kabobs.
- Ginger Paste – is blended ginger with some water or oil added in and is essential for the soy ginger salmon taste.
- Garlic Paste – is the same as ginger paste, but with a garlic flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Salmon Fillets – If you are not a fan of salmon, consider trying out different fish kebabs, other meat teriyaki skewers, or even tofu!
- Tamari – If you don’t need gluten-free, regular soy sauce will work great. You can also use Liquid Aminos for a similar taste that is gluten-free. This is a great substitute for soy sauce in any Asian Salmon recipes.
- Maple Syrup – Honey is another great sweetener.
- Ginger and Garlic Paste – You can use the fresh, minced, or powdered form of ginger and/or garlic.
Variations
- Spicy – Add Sriracha to the marinade for some spicy kabobs!
- Deluxe – Alternate salmon pieces with grilled peppers and vegetables for a bright and delicious alternative. A pineapple salmon kebab is a common favourite. Serve them up with my crispy Parmentier Potatoes for a delicious meal!
- Kid friendly – If your kids aren’t a fan of salmon or other fish skewers, consider using chicken or beef to make them more likely to eat this delicious meal. Add grilled pineapple skewers on the side for a healthy and delicious treat!
See this Sweet Chilli Salmon Fishcake recipe for a sweeter and spicier taste.
How to make Asian Salmon Skewers
Step 1: Firstly, skin the salmon fillets and chop into the size of cubes you want for your salmon kabob.
Step 2: Add the rest of the ingredients into a small mixing bowl and stir until combined.
Step 3: Add the salmon cubes into the sauce and make sure they are covered. Put in the fridge for at least 20 minutes to marinate (the longer the better).
Step 4: Poke the salmon onto skewers and place on a lined baking tray.
Step 5: Cook in the oven for 12 minutes at 200C. You can also cook them in the air fryer for 8 minutes at 195C, on a griddle pan, or on a BBQ.
Hint: The longer you marinate the salmon, the more flavourful it will be!
Leftovers
If you want to enjoy this Korean BBQ Salmon hot, it’s best to refrigerate to marinate and then pull out just what you need to cook. You can store leftovers in an airtight container for up to 24 hours and enjoy them on their own or on rice or salad.
Recipe FAQs
Salmon is best marinated for 20-60 minutes. You want it to have enough time to allow the flavour to soak in, but not long enough to start breaking down the fish.
It is better to keep it in the refrigerator to keep salmon at the proper temperature levels.
No. You should not rinse raw fish or other meats as it can cause bacteria to spread in your kitchen. You should skin the salmon first.
Yes. It is always a good idea to store and marinate meat in an airtight container.
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Asian Salmon Skewers
Ingredients
- 4 salmon fillets, roughly 500g
Ingredients for the marinade:
- 4 tbsp tamari, (gluten-free soy sauce)
- 2 tbsp maple syrup, or honey
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
Instructions
- Firstly, skin the salmon fillets and chop into cubes.
- Next add the tamari, maple syrup, ginger paste and garlic paste to a small mixing bowl and mix together.
- Add the salmon to the sauce and combine, pop in the fridge for 20 minutes (the longer the better) to marinade.
- Poke the salmon onto skewers.
- And place on a lined baking tray in the oven for 12 minutes at 200C or the air fryer for 8 minutes at 195C or a griddle pan or BBQ until cooked through.
Notes
Nutrition
Made this and cooked on the BBQ, super easy to make but so so tasty.
I am not a big fan of salmon but will definitely be doing this again.
Thank you for this recipe, I am not a very confident cook but you make it so easy to do!
Really enjoyed these 🙂
These are AMAZING!!