Soy Glazed Salmon Kabobs Recipes

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SOY GLAZED SALMON KABOBS



Soy Glazed Salmon Kabobs image

Soy sauce and fish are staples of many of the Pacific Islands where Asian influence has become infused into local cuisine. The abundance of shoreline provides ease to fresh fish as well. Here tasty glazed salmon kabobs, which go well with some sliced green onion, chopped ginger and fresh black pepper fryed in some butter and then mixed into a bed of cooked Basmati rice, my preference. I think this recipe was originally from the Highliner website.

Provided by UmmBinat

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

400 g frozen salmon fillets
4 skewers
3 tablespoons brown sugar
4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon white vinegar

Steps:

  • Pat fish dry with paper towels.
  • Cut into 1-inch cubes.
  • In small bowl, combine glaze ingredients.
  • Thread fish onto skewers and brush both sides with glaze.
  • Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
  • *Be careful not to overcook.

Nutrition Facts : Calories 172.6, Fat 4.6, SaturatedFat 0.8, Cholesterol 46, Sodium 386.1, Carbohydrate 10.7, Fiber 0.2, Sugar 10.2, Protein 21.2

HONEY SOY GLAZED SALMON RECIPE BY TASTY



Honey Soy Glazed Salmon Recipe by Tasty image

Two words: honey salmon! Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that's done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy!

Provided by Robin Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

12 oz skinless salmon
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons ginger, minced
½ teaspoon red pepper
1 tablespoon olive oil
⅓ cup less sodium soy sauce
⅓ cup honey

Steps:

  • Place salmon in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the salmon. Save the other half for later.
  • Let the salmon marinate in the refrigerator for at least 30 minutes.
  • In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
  • Remove salmon from pan. Pour in remaining marinade and reduce.
  • Serve the salmon with sauce and a side of veggies. We used broccoli.
  • Enjoy!

Nutrition Facts : Calories 705 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 0 grams, Protein 37 grams, Sugar 57 grams

MISO-GLAZED SALMON SKEWERS



Miso-Glazed Salmon Skewers image

Miso is one of my latest favorite ingredients-with its distinctive flavor, it makes a delicious marinade for these tender salmon skewers. With a sprinkling of spice, they're great as an impressive appetizer or snack.

Provided by Donna Hay

Categories     Kid-Friendly     Quick & Easy     Dinner     Salmon     Healthy     Oscars     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Small Plates

Yield 4-6 servings

Number Of Ingredients 7

1/4 cup yellow miso paste
2 teaspoons dashi powder
2 tablespoons mirin (Japanese rice wine)
2 teaspoons superfine sugar
1 1/4 pounds skinless salmon fillets, thinly sliced
Amaranth leaves (optional), to serve
Shichimi togarashi, to serve

Steps:

  • Preheat broiler. Place the miso, dashi powder, mirin and sugar in a medium bowl and mix to combine.
  • Thread the salmon onto metal skewers and place on 2 large baking sheets lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place the skewers on a plate with amaranth leaves and sprinkle with shichimi togarashi to serve.

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