Total Time
17mins
Prep 10 mins
Cook 7 mins

Soy sauce and fish are staples of many of the Pacific Islands where Asian influence has become infused into local cuisine. The abundance of shoreline provides ease to fresh fish as well. Here tasty glazed salmon kabobs, which go well with some sliced green onion, chopped ginger and fresh black pepper fryed in some butter and then mixed into a bed of cooked Basmati rice, my preference. I think this recipe was originally from the Highliner website.

Directions

  1. Pat fish dry with paper towels.
  2. Cut into 1-inch cubes.
  3. In small bowl, combine glaze ingredients.
  4. Thread fish onto skewers and brush both sides with glaze.
  5. Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
  6. *Be careful not to overcook.
Most Helpful

I made this using some frozen wild salmon. I used yellow mustard, brown sugar and regular soy sauce. I thought it could've used a little something else, as my salmon was a little bit bland. Perhaps some hot chili? Overall, I think this was an easy and simple recipe that could easily be built on with different flavors. Thanks! Made for ZWT 7.

ElleFirebrand June 24, 2011

Excellent and pretty easy! Had a little trouble getting the skewers through the skin without the salmon falling apart -- would be easier with thicker, higher quality salmon (we used the Kroger brand). I stuck cherry tomatoes between the salmon chunks to help hold them on the skewers, and they were a nice addition. Used dry mustard instead of dijon, used sugar substitute instead of brown sugar, and it was just great. Thanks for posting this, UmmBinat!

GreenFish June 10, 2011

Excellent flavor! I used this recipe for a half a fileted salmon. I used exactly the measurements given and it was the perfect amount needed. You don't taste the mustard at all, nor the vinegar. It is a great blend of flavors, where no one flavor overpowers. Thanks for sharing the recipe. Made for ZWT6.

Pesto lover June 25, 2010

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