This perennial classic requires little introduction. Fresh salmon kabobs are marinated in a salty-sweet soy blend and grilled until just cooked through.


  • 4 True North Salmon Kabobs
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) brown sugar
  • 2 tbsp. (30 ml) minced fresh ginger
  • 2 tbsp. (30 ml) minced fresh garlic
  • 1/4 cup (60 ml) minced green onions
  • 2 tbsp. (30 ml) vegetable oil
  • 1 pinch hot pepper flakes
  • 1 tbsp. (15 ml) sesame seeds (optional)


  1. In a medium bowl, mix together the soy sauce, rice vinegar and brown sugar, until sugar dissolves completely.
  2. Add fresh ginger, minced green onions, chili pepper flakes and vegetable oil.
  3. Place kabobs in a shallow pan and pour sauce over them to marinate. Cover and chill for 1 to 2 hours.
  4. Remove kabobs from marinade. Reserve marinade in a small saucepan, bring to a boil, and then simmer for 10 minutes. Set aside.
  5. Set grill to high, direct heat. Place kabobs on grill and cover.
  6. Turn after 2 to 4 minutes. Cook for additional 2 to 4 minutes, basting often, until salmon is just cooked through.
  7. Sprinkle with sesame seeds (optional).
  8. Serve immediately, alone, over rice or on egg noodles.

Did you know?

Fatty fish like salmon can be stored in a 4°C fridge for 3-4 days, and about two months in your freezer. In comparison, crab and lobster only stay fresh for 12-24 hours.

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Teriyaki Grilled Salmon Kabobs
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