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Teriyaki salmon skewers
Teriyaki salmon skewers
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Try these irresistible salmon skewers with homemade teriyaki sauce for a burst of savory flavor and a stunning presentation. Perfect for a quick and delicious midweek meal!
Ingredients:
  • 1 large leek, trimmed, halved lengthways, cut into 5cm lengths, layers separated (see tips)
  • 500g skinless salmon fillets, cut into 2cm pieces
  • Vegetable oil, to grease
  • 60ml (1/4 cup) sake
  • 60ml (1/4 cup) mirin
  • 60ml (1/4 cup) soy sauce
  • 55g (1/4 cup, firmly packed) brown sugar
  • 85g (1⁄3 cup) Kewpie mayonnaise
  • 1000.00 ml thinly shredded white cabbage
  • 1 nashi pear, thinly sliced
  • 4 green shallots, thinly sliced diagonally
Instructions:
  • Layer 2-3 leek slices and roll into a cylinder. Thread onto a pre-soaked bamboo skewer, followed by a piece of salmon. Repeat this process twice more. Place on a plate. Repeat with remaining ingredients. Cover with plastic wrap and chill in the fridge until ready to use.
  • In a small saucepan over medium heat, combine all the teriyaki sauce ingredients. Bring to a boil, then reduce the heat to low and simmer for 5 minutes until slightly thickened. Set aside 2 tablespoons for later use.
  • In a large bowl, mix together the mayonnaise and lemon juice. Add the cabbage, nashi pear, and shallot. Toss everything together until well combined. Season with pepper to taste.
  • Preheat a large non-stick frying pan or barbecue flat plate over medium heat and brush with oil. Place salmon skewers in the pan or on the barbecue (cook in batches to avoid overcrowding). Brush generously with teriyaki sauce and cook for 20 seconds. Gently turn, brush with sauce, and cook for another 20 seconds. Continue turning and brushing until salmon is deep brown and cooked through. Serve with coleslaw and reserved sauce.

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