This Grilled Teriyaki Salmon Skewer is hard to resist! Salmon, cherry tomatoes, onions and spring onions are skewered and glazed with rich sweet and savoury sauce as they cook and caramelize on the grill. Also pair this with Tamagoyaki Japanese Omellete!

To avoid unnecessary stress preparing this menu for your lunch box (for the following day), it is important to plan ahead and prep the ingredients the night before.

  1. Ensure the salmon to thaw slowly in the refrigerator overnight. It should be completely defrosted and ready to cook in the morning. Start prepping the marinade ingredients and leave it in the refrigerator overnight (without the salmon).
  2. In the morning, skewer and marinade the salmon for 10 to 15 minutes before grilling.
  3. Cook your rice or you can use left over rice from the night before.
  4. Grill the salmon for 8 to 10 minutes


  • 6 to 8 salmon fillet, cut into 1 to 1 1/2-inch cubes
  • Cooked sushi rice or jasmine rice
  • 2 tablespoon vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoon cloves garlic, minced
  • 1/2 inch fresh ginger, ground
  • 1 large onion, cut into quarters
  • 2 to 3 knobs butter
  • 8 to 10 cherry tomatoes
  • 5 to 6 mushroom, cut in half
  • 1 stalk spring onion, 1-inch segments
  • 8 to 10 bamboo skewers, soaked in water for at least 10 minutes before using


  1. In a medium bowl, mix together the soy sauce, rice vinegar, and brown sugar. Mix until the sugar is completely dissolved. Add the fresh ginger, minced green onions and vegetable oil. Add the cubes of salmon into the marinade and cover. Leave to chill for 15 minutes.

2. Then thread cubes of salmon, cherry tomatoes, spring onion and onion pieces on skewers. Do not throw away the left over marinade.


3. Pour over whatever is left of the marinade into a pan and let it simmer for 3 to 5 minutes, or until it thickens. Set aside.

4. Place skewers on a grill. Turn every 2 minutes to avoid the salmon from sticking to the grill. Add knob of butter and mushroom.

5. Baste with reserved marinade. Cook for 8 to 10 minutes more, basting frequently, until salmon is just cooked.

6. Served with sushi rice or steamed jasmine rice and Tamagoyaki Japanese Omellete.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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