Ingredients Jump to Instructions ↓

  1. 1-1/2 cups teriyaki sauce, divided, Kikkoman

  2. 1 cup water

  3. 10 ounces king salmon, cut into 1-ounce strips

  4. 10 bamboo skewers, soaked in water for 30 minutes

  5. 2 tablespoons canola oil, Wesson

  6. 2 tablespoons sesame seeds, McCormick

  7. 2 tablespoons chopped green onion

Instructions Jump to Ingredients ↑

  1. Directions 1. In a non-reactive shallow dish, combine 1 cup teriyaki sauce and the water for a marinade. Thread the salmon strips on pre-soaked skewers. Place skewers in marinade, turning to coat. Marinate for 10 minutes.

  2. In a grill pan or nonstick skillet, heat oil over medium-high heat. Cook the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.

  3. Arrange the skewers in a star-like pattern on a serving plate. Generously drizzle remaining 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and chopped green onion. Makes 4 servings. Serving Idea: Serve on a bed of steamed rice.


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