Sticky Soy-Glazed Salmon Skewers with Spring Onion & Pineapple Herb Salsa

k engels

6 months ago

A global flavor trip on a stick. From prep to plate, these salmon skewers are fast, fresh, and loaded with citrus-soy heat.

By Basil & Salt Living

Grilled, glazed, and garnished — these skewers capture everything we love about summer cooking. Whether plated over fluffy jasmine rice or served with a sweet-and-spicy pineapple salsa, they deliver clean flavors with rich, umami depth.

But the real star? The salmon.

Jump to:

Choosing Fresh Salmon: What to Look For

If you’re sourcing from your local fishmonger or seafood counter, here’s how to know you’re getting the best:

Color: Look for bright, vibrant pink or reddish-orange flesh with fine white lines of fat. Dull or brown-tinted means it’s been sitting too long.
Texture: Firm to the touch — it should bounce back when pressed.
Smell: Clean and ocean-fresh. Never fishy.

In Season

Pacific Salmon (King, Coho, Sockeye): May through September
Atlantic Salmon (Farmed): Available year-round
New Zealand & Tasmanian King Salmon: Peak from late spring through summer in the Southern Hemisphere — ideal for global cooks sourcing premium fillets in winter.

Recipe

Soy-Glazed Salmon Skewers with Spring Onion

Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

For the Skewers

1 lb fresh salmon fillet, skin removed, cut into 1.5-inch cubes
1 bunch spring onions (or scallions), trimmed and cut into 2-inch pieces
Bamboo or metal skewers, soaked if using bamboo

For the Glaze

1/4 cup low-sodium soy sauce
1 ½ tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon freshly grated ginger
1 teaspoon wasabi paste (optional for heat)
1 clove garlic, finely grated
1 teaspoon cornstarch + 2 teaspoons water (for thickening)

For Garnish

Toasted sesame seeds
Fresh cilantro (optional)
Lime wedges

Instructions

Make the Glaze
In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and wasabi. Bring to a simmer. Stir cornstarch slurry into the pan and simmer for 1–2 minutes, or until thickened. Remove from heat.
Assemble the Skewers
Alternate salmon cubes and spring onion pieces on skewers. Brush generously with the glaze, reserving some for serving.
Grill or Pan-Sear
Preheat grill or grill pan to medium-high. Lightly oil grates. Grill skewers 2–3 minutes per side until salmon is opaque and cooked through. Brush with remaining glaze during final minute.
Serve
Sprinkle with toasted sesame seeds. Serve over steamed rice with pineapple herb salsa (see variation below), or plated simply with fresh herbs and lime.

Pineapple Herb Salsa

A bright, tropical finish to offset the glaze’s umami punch.

Ingredients

1 cup finely chopped pineapple
½ red bell pepper, minced
1/3 English cucumber, diced
2 tablespoons red onion or shallot, finely minced
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped (optional)
Juice of ½ lime
Salt, to taste
Dash of rice vinegar or olive oil, if desired

Toss together in a bowl. Chill until ready to use.

Bring Basil & Salt Living Home
Enjoy our beautifully crafted print magazine delivered straight to your door. Each annual subscription includes 12 gorgeous issues filled with seasonal recipes, home inspiration, travel escapes, and stories that celebrate simple pleasures and everyday living.

Order your 12-issue subscription today and savor the charm of Basil & Salt Living in print!