These Asian Salmon Skewers are ideal for grilling this summer. The marinade soaks into the salmon, delivering a rich, balanced flavour. With only 5 ingredients, this recipe is quick and straightforward, perfect for busy weeknights or relaxed BBQs.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Asian Salmon Skewers
- Substitutions
- Variations
- How to make Asian Salmon Skewers
- Leftovers
- Recipe FAQs
- Asian Salmon Skewers Recipe
Why this recipe works
These salmon kebabs are simple to prepare and packed with flavour. They grill beautifully, developing a caramelised exterior while staying tender inside. If you prefer, the same marinade works well for baking or air-frying the salmon.
If you follow a plant-based diet, swap the salmon for firm tofu and use the same method—the marinade translates well to tofu.
This recipe was inspired by a straightforward air fryer salmon approach and pairs nicely with roasted Mediterranean vegetables, potato skins, gluten-free flatbread, or a cooling vegan tzatziki.
Ingredients to make Asian Salmon Skewers
- 4 salmon fillets — about 500g total (roughly 125g each).
- Tamari — a gluten-free soy sauce that forms the base of the marinade.
- Maple syrup — adds a gentle sweetness; honey works as an alternative.
- Ginger paste — provides fresh ginger flavour in a convenient form.
- Garlic paste — a quick way to add garlic without chopping.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Fish alternatives — Try cod, tuna, or prawns, or use chicken or beef if preferred.
- Sauces — Use regular soy sauce if gluten is not a concern, or liquid aminos as another gluten-free option.
- Sweeteners — Honey or agave can replace maple syrup.
- Ginger & garlic — Fresh, minced, or powdered forms are all suitable substitutes for the pastes.
Variations
- Spicy — Add Sriracha or a pinch of chili flakes to the marinade.
- Deluxe kebabs — Alternate salmon cubes with bell peppers, red onion, or pineapple for colour and texture.
- Kid-friendly — Use chicken or beef if children prefer milder flavours, and add grilled fruit like pineapple for sweetness.
For a sweeter, spicier take, explore recipes like sweet chilli salmon fishcakes in a separate post.
How to make Asian Salmon Skewers
Step 1: Skin the salmon fillets and cut them into even cubes for skewering.
Step 2: Combine tamari, maple syrup, ginger paste and garlic paste in a small bowl, stirring until smooth.
Step 3: Toss the salmon cubes in the marinade until evenly coated. Refrigerate for at least 20 minutes — longer gives more flavour.
Step 4: Thread the salmon onto skewers and lay them on a lined baking tray.
Step 5: Cook the skewers until just done: in a preheated oven at 200°C for about 12 minutes, in an air fryer at 195°C for around 8 minutes, or on a griddle pan or BBQ until cooked through.
Hint: Marinate longer for deeper flavour and better glaze on the cooked salmon.
Leftovers
Store any leftover skewers in an airtight container in the fridge for up to 24 hours. Reheat gently or serve cold over rice, salad, or as part of a bowl.
Recipe FAQs
Marinate salmon for 20–60 minutes. This allows flavour to develop without the acids or salt starting to break down the fish.
Always marinate salmon in the refrigerator to keep it at a safe temperature.
Do not rinse raw fish; rinsing can spread bacteria. Simply pat the fish dry and skin or trim as desired before marinating.
Yes. Store and marinate salmon in an airtight container or covered dish to prevent contamination and keep flavours contained.
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Asian Salmon Skewers
Ingredients
- 4 salmon fillets, roughly 500g
Ingredients for the marinade:
- 4 tbsp tamari, (gluten-free soy sauce)
- 2 tbsp maple syrup, or honey
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
Instructions
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Skin the salmon fillets and cut into even cubes.
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Mix tamari, maple syrup, ginger paste and garlic paste in a small bowl until combined.
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Toss the salmon in the marinade, then refrigerate for 20–60 minutes.
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Thread the salmon pieces onto skewers.
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Cook on a lined baking tray in the oven at 200°C for 12 minutes, in the air fryer at 195°C for 8 minutes, or on a griddle pan or BBQ until cooked through.
Notes
Substitutions & Variations: Options are listed above.
To Store: Keep leftovers in an airtight container in the fridge for up to 24 hours.
To Freeze: Freezing is not recommended for these skewers.
Tip 1: The marinade also works well on whole fillets for a glazed teriyaki-style salmon.
Tip 2: Make the marinade ahead and store up to 24 hours; marinate salmon 20–60 minutes before cooking.
Tip 3: Substitute proteins freely — beef, pork, chicken, or tofu are all suitable depending on diet.
Nutrition
