Bite-sized salmon pieces and scallions grilled with a thick honey-teriyaki reduction.
Hands-free mode with voice commands & timers
No ratings yet
Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
In a small saucepan, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil over medium heat.
In a small bowl, mix cornstarch with a teaspoon of water to create a slurry, then whisk it into the saucepan.
Simmer the sauce for 5-7 minutes until it reduces and becomes thick enough to coat the back of a spoon; set aside half for glazing.
Thread the salmon cubes and scallion pieces onto the skewers, alternating between the two.
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
Grill the skewers for 3-4 minutes per side, brushing generously with the reduction during the last 2 minutes of cooking.
Remove from heat once the salmon is opaque and slightly charred, then drizzle with the remaining reserved sauce and sprinkle with sesame seeds.
