Teriyaki salmon skewers with pickled carrot and cucumber

By Jamie Humby | Chef

Published 2 December 2024

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Grilled salmon skewers with parsley on a wood platter.

Tickle your tastebuds with our teriyaki salmon skewers and pickled vegetable salad.

The perfect meal for a sunny day, this recipe is light on the stomach and absolutely bursting with flavour. Sink your teeth into fresh fish coated in a sweet-savoury glaze, and enjoy crunchy, tangy homemade pickled vegetables. This recipe is surprisingly easy to put together, and can be made in advance and refrigerated if you’re looking for a refreshing summer meal.

Prep time

25m

Cook time

15m

Serves

Ingredients

1/2 cup rice wine vinegar
1 tbsp fish sauce
1 cup water
2 tbsp honey
2 Lebanese cucumbers, thinly sliced on an angle
1 carrot, peeled and sliced into thin matchsticks
2 tbsp tamari sauce
500g skinless salmon fillets, cut into 2 x 6cm lengths
1 tbsp olive oil
1 tbsp toasted sesame seeds
Steamed brown rice to serve
Spring onion, sliced, to serve

Method

Step 1:

If using wooden skewers, place them in a bottle or container filled with water and ensure they are covered. Allow them to soak while preparing the ingredients.

Step 2:

To make the pickling liquid, add rice wine vinegar, fish sauce, water and 1 tbsp of the honey to a medium pot. Bring to the boil then remove from heat.

Step 3:

Place cucumbers and carrot in a small bowl and cover with the pickling liquid. Set aside to marinate for 20 minutes, then drain.

Step 4:

Meanwhile, add remaining honey, tamari and salmon to a large bowl and toss gently, ensuring everything is evenly covered. Set aside to marinate for 20 minutes.

Step 5:

Shake any excess water from the skewers, then thread on the salmon pieces. Heat a large non-stick pan on a medium-high heat. Add olive oil and place skewers in pan, turning every 2 to 3 minutes to cook on all 4 sides.

Step 6:

Plate skewers with pickled vegetables and sprinkle with sesame seeds. Serve with sliced spring onion and steamed brown rice, if desired.