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.