Even the fussiest little eaters may give it a try! Pan fried in just a few minutes they’re also quick to make and can be served on rice or even noodles.
Summary
Time: 20 minutes
Ages: Little kids to Teens
Difficulty: Easy peasy
Makes: 2 servings
Is salmon teriyaki healthy?
Teriyaki sauce has raised health concerns as a number of store bought versions have high levels of sugar and fats.
This recipe, however is for a homemade teriyaki sauce made from fresh ingredients. We use a natural sweetener – maple syrup – so no refined sugars are included. And we have a drizzle of olive oil with no added butter, so the saturated fat levels are kept down too.
Salmon itself is a great source of protein and is high in B vitamins, selenium and potassium. It’s also one of the best sources of rich Omega-3 fatty acids which are important for cognitive development. It’s a great choice for a healthy meal for kids.
Can you marinate salmon for too long?
Unlike poultry, fish can sometimes change texture if marinated for too long which is why we recommend 20-30 minutes maximum marinating time.
Cover the salmon with cling film and place it in the fridge. If you don’t have time, then not to worry the recipe will work fine without marinating time.
Ingredients
Teriyaki sauce:
- 1 cm piece of fresh root ginger, grated
- 2 garlic cloves, crushed
- 2 tbsp Tamari soy sauce
- 2 tbsp maple syrup
- 1 tbsp mirin (rice wine)
- 1 tbsp water
- Olive oil
Salmon kebabs:
- 2 salmon fillets (about 265 grams in total)
- Sea salt and freshly ground pepper
- Spring onion chopped (to garnish)
- Wooden skewers soaked in cold water 30 minutes before cooking.
Instructions
- Grate the ginger, crush the garlic cloves and place them in a bowl.
- Add the remaining ingredients for the teriyaki sauce: the soy sauce, maple syrup, mirin, water and olive oil.
- Cut the salmon fillets into bite-size cubes about 2 x 2cm and add to the bowl.
- Cover with cling film and place in the fridge for 20-30 minutes before cooking. If you don’t have time feel free to skip this step.
- When you’re ready to cook remove the salmon from the fridge and thread the salmon pieces onto the skewers. Place about 4 or 5 on each one. Reserve the leftover marinade for later.
- Season with salt and pepper as needed.
- Place a large frying pan over a medium heat and add a dash of oil.
- When the oil is hot, add the salmon skewers and lay them flat, if possible, so that all pieces are touching the pan. If you’ve kept the skin on the salmon pieces then put skin side down.
- Cook them for 2 minutes on each side. Pour on the marinade that you reserved earlier over the salmon and cook them for a few more minutes on each side.
- If the sauce gets too thick, add a splash of hot water to the pan.
- In a few minutes when they’re cooked through, your salmon kebabs are ready to serve!
Enjoy these salmon skewers with white rice or noodles and seared vegetables like asparagus, courgette or carrot.
Glazed teriyaki salmon sticks – our step by step guide:
Make the teriyaki sauce and marinate the salmon cubes
Mince the garlic cloves and grate the piece of ginger.
Place in a bowl with the soy sauce, rice wine (mirin), maple syrup, olive oil and water. Mirin does have low levels of alcohol which should evaporate during cooking time but you can omit this ingredient for young children.
Take the salmon fillets and cut them into pieces about 1 inch in size.
Add them to the bowl with the teriyaki sauce and place in the fridge for 20 minutes if you have time.
Remove from the fridge and place 5 pieces on each wooden skewer.
You will have some marinade left in the bowl. Keep this for later.
Cook the salmon skewers
Season the salmon kebabs if you would like.
Heat a drizzle of oil in a frying pan over a medium heat. When it’s hot add the salmon skewers and cook for a few minutes on each side.
Baste with the reserved teriyaki marinade sauce, spooning it over the skewers as you’re cooking them.
If the sauce thickens too much, add some warm water.
Serve up with rice, noodles or stir fried veggies for a tasty family dinner.
They also go great with seared asparagus and courgette.
Glazed teriyaki salmon sticks
Ingredients
Teriyaki sauce
- 1 cm piece of fresh root ginger grated
- 2 garlic cloves crushed
- 2 tbsp Tamari soy sauce
- 2 tbsp maple syrup
- 1 tbsp water
- 1 tbsp mirin (rice wine) optional
- olive oil
Salmon kebabs
- 2 salmon fillets (about 265 grams in total)
- 1 spring onion chopped to garnish
- sea salt and freshly ground pepper
- wooden skewers soaked in cold water for 30 minutes before cooking
Instructions
-
Grate the ginger, crush the garlic cloves and place them in a bowl.
-
Add the remaining ingredients for the teriyaki sauce: the soy sauce, maple syrup, mirin, water and olive oil.
-
Cut the salmon fillets into bite-size cubes about 2 x 2cm and add to the bowl.
-
Cover with cling film and place in the fridge for 20-30 minutes before cooking. If you don’t have time feel free to skip this step.
-
When you’re ready to cook remove the salmon from the fridge and thread the salmon pieces onto the skewers. Place about 4 or 5 on each one. Reserve the leftover marinade for later.
-
Season with salt and pepper as needed.
-
Place a large frying pan over a medium heat and add a dash of oil.
-
When the oil is hot, add the salmon skewers and lay them flat, if possible, so that all pieces are touching the pan. If you’ve kept the skin on the salmon pieces then put skin side down.
-
Cook them for 2 minutes on each side. Pour on the marinade that you reserved earlier over the salmon and cook them for a few more minutes on each side.
-
If the sauce gets too thick, add a splash of hot water to the pan.
-
In a few minutes when they’re cooked through, your salmon kebabs are ready to serve!
-
Enjoy these salmon skewers with white rice or noodles and seared vegetables like asparagus, courgette or carrot.
