Grilled Teriyaki Salmon Skewers
Prep time
Cook time
Total time
Be sure to soak wooden skewers in water for at least 10 minutes before threading the salmon and grilling.
Serves: 12 skewers
  • 1 pound skinless salmon filet
  • ¼ cup soy sauce or gluten-free tamari
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced fresh ginger
  • 1 clove fresh garlic, minced
  • Pinch freshly ground black pepper
  • 12 lemon wedges
  1. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place the salmon skewers in a shallow dish.
  2. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.
  3. Pour the sauce over skewers, turning to coat. Let the fish sit at room temperature for 30 minutes. When finished marinating, transfer the marinade to a small saucepan, and simmer it for several minutes.
  4. Preheat a grill to medium-high heat and lightly oil the grates.
  5. Thread 1 lemon wedge onto the end of each skewer.
  6. Cook the skewers on the preheated grill for 4 minutes per side, brushing often with the marinade, or until the fish flakes easily with a fork.
Recipe by Go Dairy Free at