Asian Salmon Kabobs — Damn Delicious

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Asian Salmon Kabobs

These salmon kabobs are easy to make, hearty, light and healthy. And they’re packed with tons of vibrant flavors! 368.1 calories.

Have you noticed that food tends to taste better on sticks? I don’t think there’s any kind of scientific evidence as to why but there’s just something more appealing, and tasty, when food is transformed into kabobs.

So that’s what’s happening here. I tweaked the marinade from this recipe here and added in some more fun goodies, threading red onion, fresh pineapple chunks and zucchini, all marinated for about 10-15 minutes.

From there, you can throw these onto the grill for about 5-7 minutes, or a grill pan if you don’t have access to a grill. You can also use the leftover marinade, reduce it, and drizzle it as a glaze!

Asian Salmon Kabobs

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

These salmon kabobs are easy to make, hearty, light and healthy. And they’re packed with tons of vibrant flavors! 368.1 calories.

Ingredients:

  • 1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks
  • 1 fresh pineapple, peeled and cut into 1-inch chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 2 tablespoons chopped fresh cilantro leaves

For the marinade

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar, packed
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • Freshly ground black pepper, to taste

Directions:

  1. In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
  2. Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
  3. Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
  4. Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
  5. Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.

*Cooking time will vary depending on the size and thickness of the salmon and/or vegetables.

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36 comments

Dear Chungah,
I love your site….everything I ‘ll try it delicious
Thank You
Suzanne

We make a lot of kabobs, but I’ve never used salmon! I need to break out of my regular routine and try this one out!

ooooo I like the pineapple in these! The combo sounds so interesting and tasty!

I love all your kabobs recipes! They are ALWAYS so yummy and flavourful! Pinned!

OMG the flavor in these are unreal!!

These look Damn Delicious!

This looks and sounds delicious however I just can’t seem to develop a taste for salmon. Do you think cod is firm enough to stand up in this recipe?

I am not entirely sure if cod will do the trick but you can try swordfish, halibut or tuna steak. Hope that helps!

Do you have any tricks or advice as to how best to cut the salmon into chunks for the kabobs? Are scissors an easier option than using a knife?

A sharp knife should do the trick just fine.

I agree — food on a stick does taste better for some reason. Maybe small pieces means more char, which means more tastiness. (That’s my theory). I usually stick with chicken, beef, and veggies — I’ll have give this a try. I bet this marinade would work with swordfish too. As always, beautiful pics!

This recipe looks so good!! Can’t wait to try it.

I’m viewing this page from my mobile. I’ve noticed that lately the “Pin It” link is no longer there at each photo. Is that something new on your page, or is my phone just acting cray-cray?

I’m not entirely sure, Alana, but there is definitely a “Pin It” button at the top of each post for easy pinning 🙂

Just put this recipe together and they are just amazing and healthy fish kebabs, I had to come back online and let you all know, thank you so much for this post!

great recipe..with nutrition facts …superb

can you make these and freeze I like to make things for my daughter and then she cooks them

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Am sold to this recipe. 100%! Salmon (especially the red one), pineapple, onion & zucchini are some of my favorite foods but I tend to eat them separately. So just how much better they must taste when combined on a kebab! I would throw in cut up yellow/ red bell pepper, too — for the taste and color. Yes I also find that wooden skewers soaked overnight enhance the taste of whatever it is you’re threading through… This recipe is also a good break from the steamed stuff I almost always settle for. Yet it only takes 35 mins! Fun to get the kids involved, too. Hmmm… Food for thought in more ways than one.

Wow! This Asian Salmon Kabobs is like hitting two birds with one stone 🙂 I don’t need to prepare different salmon dishes. Just this one is perfect!Unfortunately my sons love duck meat and I am wondering if I can replace salmon with this meat, you see they want me to order peking duck from hong kong restaurant, and I am thinking of the leftovers to be part of this kabobs?

Thank you for your prompt reply. Upon reading your comments, I guess I will try it with the Campbell’s sauce since I already have it in my pantry.

Oops! It is way too easy to swipe back and forward to webpages on this new phone I have! Was meant to be a reply to your reply to my comment (lol 🙂 on your Korean BBQ recipe page

I love how easy it is to make kabobs and it’s nice that you can make a bunch and freeze them for next time. =)

Great dish. Even the non-salmon members of the family thought this was awesome. We love your site! Thanks

Made this for supper tonight after getting home from 8 hours on the road and having to buy groceries – not much energy or motivation. Our family consists of 1 vegetarian, 1 lactose intolerant person, 2 pescatarians, and 2 omnivores. Made the marinade and used it on the salmon, veggies and some firm teriyaki tofu. Served with steamed snap peas and some rice, and everyone was happy with their delicious dinner, with so little effort from me. Thanks so much!

How do you make teriyaki tofu? That sounds interesting…

We cooked these for 9 minutes at medium high and they still weren’t cooked enough. The zuchinni was still really crunchy and the salmon needed more time as well. There was just enough marinade to brush them but none left over to reserve. Also, this recipe feeds far more than 4 people. The marinade had a nice flavor though.

Catherine, thank you for trying my recipe! However, the notes do indicate that cooking time may vary depending on the size and thickness of the salmon and/or vegetables. The serving size is also an estimate but can also vary if this is served as an entree versus appetizer.

Hi! This looks amazing! Would definitely love to try the recipe. 🙂 What other fruits would you recommend other than pineapples?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Could this be made on the stove using a grill pan? Our grill has a broken gas line. 🙁

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