1/4 cup low sodium soy sauce (use tamari for gluten-free)
2 tbsp honey
2 tsp fresh ginger, finely grated
2 cloves garlic, finely grated
1/2 tsp red pepper flakes (or more for more heat)
2 tsp sesame oil
Oil, for grill
For garnish: (optional)
Chopped green onion
Place wooden or bamboo skewers (if using) in water to soak.
Use a sharp knife to cut Alaska salmon into 1 ½ inch cubes.
In a large container, whisk soy sauce, honey, ginger, garlic, red pepper, and sesame oil to combine. And salmon cubes and gently stir to combine. Place in the refrigerator to marinate at least 30 minutes, or up to 2 hours.
Clean grill grates and heat grill to medium-high heat.
Remove salmon from the refrigerator and thread onto skewers. I like to use two parallel skewers per kabob to make flipping on the grill easier.
Once grill is hot, lightly oil grates. Place salmon kabobs on the hot grill and cook about 4-5 minutes or until lightly charred and salmon pulls off the grill easily. Flips skewers and cook on the other side for 4-5 minutes. Remove salmon from the grill.
Sprinkle cooked salmon with green onions and sesame seeds before serving (optional).
You can have the person behind the seafood counter remove the skin from the salmon for you, if you’d like.
When grilling fish, try not to move it once you place it on the grill so that it can form a nice crust. This will make it easier to turn over. If the fish sticks, it’s likely not ready to turn yet.
To make these salmon kabobs in the oven, place them on a broiling tray on top of a baking sheet. Broil for 4-5 minutes, then flip kabobs and broil for an additional 4-5 minutes.