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Teriyaki Salmon Skewers

Teriyaki Salmon Skewers


  • 2 teaspoons sesame oil
  • 2 teaspoons finely chopped fresh ginger (about a 1-inch piece)
  • 1 teaspoon finely chopped garlic
  • 1/4 cup tamari low-sodium soy sauce
  • 2 tablespoons mirin
  • 1/4 cup orange juice
  • 2 tablespoons unseasoned rice wine vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons corn starch
  • 1 1/4 pounds salmon fillet from teh tail section, skinned
  • 24 6-inch bamboo skewers, soaked in water for 30 minutes
  • Black and white sesame seeds for garnish


  1. In a small saucepan, heat sesame oil over low. Cook ginger and garlic, stirring, until softened, for about 5 minutes. Stir in soy sauce, mirin, orange juice, vinegar, and brown sugar. Whisk cornstarch into 1/2 cup water until dissolved, then add to pan. Bring mixture to a boil, reduce heat slightly, and simmer for 5 minutes, then remove from heat and let cool. (Teriyaki sauce can be made in advance and refrigerated, covered, for up to three days.)
  2. Cut salmon fillet into strips, about 1/2 inch wide by 4 inches long. Weave salmon onto the skewers, folding it back and forth over the tip to create a wavy look. (Salmon skewers can be made up to this point and refrigerated, covered, for up to 6 hours.)
  3. Preheat broiler to high. Brush salmon skewers with teriyaki sauce on all sides. Cover exposed wood of the skewers with foil to prevent burning, and broil for 2 to 3 minutes, turning once. Remove, brush (or dip) skewers once more with the sauce, sprinkle with sesame seeds, and serve with additional sauce for dipping, if desired.


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