Teriyaki Salmon Skewers


Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Teriyaki Salmon Skewers. Marinated Kvoray Artic Salmon is threaded onto skewers with fresh pineapple and red onions, then grilled directly over the wood-fired flame, then glazed in teriyaki sauce. A perfectly simple and tasty meal, any night of the week!
Full recipe: https://www.atbbq.com/thesauce/recipes/teriyaki-salmon-skewers/

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27 replies
  1. Dean M
    Dean M says:

    I’ve made many of these recipes and loved them all, this one I’m gonna try for sure! My only question is wouldn’t it be better to take the skin off first? I welcome any response from ATBBQ or a viewer like me, thanks.

  2. Ted Sarmiento
    Ted Sarmiento says:

    Chef Tom, I made this tonight for my wife and I, and holy crap, this was amazing! I ended up losing all the skin, but I should’ve put more oil on my grill grates, anyway thanks again, cheers from NYC!

  3. Mike
    Mike says:

    "…one last finishing touch here to really pop off all the flavors" the Texan in me instinctively thought ranch dressing fixes salads, but I can see how that probably wouldn't fly.

  4. Todd Hale
    Todd Hale says:

    Chef Tom is awesome and makes great food. BUT, he uses expensive marinades far too often. I've been grilling proteins for over 40 years. Liquid marinades are generally a waste of time and materials. Properly cook whatever protein- salmon, chicken, whatever, and then dress it with a good sauce or salsa or relish or gremolata. Respectfully it's a better and more economical way to cook. IMHO.


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