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An overhead image of salmon kabobs on a white plate

Teriyaki Salmon Kabobs

Salmon, broccoli and red onion marinated in a quick homemade teriyaki sauce, skewered on kabobs and then grilled until smoky and delicious. 
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 300 kcal


For the marinade

  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup brown sugar
  • 1/4 teaspoon toasted sesame oil
  • 1 finger fresh ginger grated or finely minced (just over 1 tablespoon minced)
  • 2 cloves garlic, minced

For the kabobs

  • 1 lb salmon filet skin removed, cut into 1 inch cubes
  • 1 head broccoli cut into florets
  • 1 red onion cut into chunks
  • Metal skewers

For serving

  • Black sesame seeds optional
  • Lime wedges
  • Brown rice


  • Preheat grill to high heat. Clean and oil grates.
  • Whisk together marinade ingredients. Reserve a few tablespoons in a small bowl for serving. Pour the rest of the marinade into a resealable plastic bag.
  • Add salmon, broccoli and red onion to the marinade. Let sit 5 minutes.
  • Skewer salmon, broccoli and red onion onto metal skewers. If using wooden skewers, soak in water for 30 minutes prior to using so they don't burn on the grill.
  • Place skewers onto the grill and reduce heat to medium high. Grill, turning skewers after a few minutes to cook evenly. Grill until salmon reaches desired doneness, turning 1-2 times during grilling time.
  • Remove from grill.
  • Sprinkle skewers with black sesame seeds. Serve with reserved teriyaki sauce, lime wedges and brown rice.


Calories: 300kcalCarbohydrates: 29gProtein: 29gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 1168mgPotassium: 1159mgFiber: 5gSugar: 18gVitamin A: 993IUVitamin C: 138mgCalcium: 112mgIron: 3mg
Keyword Teriyaki Salmon Kabobs
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