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/
source
ATBBQ style sloppy joes
Do a crab boil
What knife is that?
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.
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!
Looks amazing ??
Boom ??
You’re an absolute legend. Well done, again!
That hot sauce is a crazy color!
Quit cheating! Take your dad on a fishing trip and cook up some just caught salmon. What a nice way to make skewers.
"…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.
You made it look simple to do. Sign of a good instructor. Thank you! Looks delicious.
Quality job!
140 F for the salmon? Isn't that a bit high? When I grill my salmon I take it just above 130, then it just start to flake.
Great combination of flavors and looking delicious – like it ???
And next we have cactus niblets with squirrel balls with a splendid sauce of minced pelican and vinegar.
Soooo good!
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.
what happened to chef Brit?
I remember when we were only blessed with an episode every Tuesday at 0900. Now it seems they are putting out videos 2 or 3 times a week.
140 too high imho that will be dry salmon. 130 max for this snob.
This looks great! That's one monster salad!
Beautiful recipe! Looks delicious, as always! I love chef Tom's recipes. But I do miss chef Britt, haven't seen her on the show for quite a while!
I'm not a fan of salmon but I bet this would be awesome with pork belly
Yep, cool good.
Beautiful and tasty looking recipe, thank you for sharing this with us Chef!
yep… that's going down for dinner tonight. Thank you Chef Tom!