These grilled salmon and vegetable skewers cook in under 5 minutes. They are finished with a sweet Teriyaki mustard glaze, which also goes well with chicken or beef.
You can use whatever mix of vegetables you like for the skewers.
Grilled Salmon & Vegetable Skewers
These grilled salmon and vegetable skewers cook in under 5 minutes. They are finished with a sweet Teriyaki mustard glaze, which also goes well with chicken or beef. You can use whatever mix of vegetables you like for the skewers.
- 10 wooden skewers (roughly 8” long, submerged in cold water for 3 hours)
- 2 cloves of garlic (finely minced)
- 2 tsp rice wine vinegar
- ½ cup prepared Teriyaki sauce
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 red onion (cut into ¼” slices)
- 1 yellow summer squash (cut into ½” slices)
- 1 zucchini (cut into ½” slices)
- 1 red bell pepper (flesh cut into 1.5” cubes)
- 20 cherry tomatoes (washed and left whole)
- 3 Tbsp vegetable oil
- 20 oz (1.25 pounds) worth of cleaned salmon fillets, cut into 1.5” cubes
- Kosher salt & freshly-ground black pepper (to taste)
- Submerge the wooden skewers in cold water for roughly 2-3 hours before starting to grill.
- To prepare the sweet Teriyaki mustard glaze, combine the 2 cloves of finely minced garlic with the rice wine vinegar and prepared Teriyaki sauce.
- Add the Dijon mustard and honey, and whisk to combine.
- Taste, and season with Kosher salt & freshly-ground black pepper if desired.
- Set the glaze aside for when you are ready to serve.
- When you are ready to assemble the skewers, combine the sliced red onion, yellow summer squash, zucchini, red bell pepper, and cherry tomatoes in a large bowl with 2 Tbsp worth of vegetable oil.
- Season the vegetables with Kosher salt and freshly-ground black pepper, and set them aside.
- Preheat the grill to 500F.
- In a separate small bowl, season the cubed salmon on all sides lightly with Kosher salt.
- Remove the wooden skewers from the water, and assemble the skewers with alternating types of seasoned vegetables and a few pieces of salmon on each skewer.
- Grill the skewers until the salmon is barely cooked through, or roughly 4-5 minutes.
- Remove the skewers from the grill, and drizzle liberally with the sweet Teriyaki mustard sauce.
- Serve immediately.
If you are cooking the salmon skewers at a lower heat, you only need to soak the wooden skewers for about thirty minutes. I prefer to cook these skewers at a higher temperature, as you get more color on the grilled salmon and vegetables.