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5 from 2 votes

Strawberry Teriyaki Salmon Kebabs

Hold on to summer a little while longer and fire up the grill for my tasty Strawberry Teriyaki Salmon Kebabs.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Entree
Cuisine: American, Asian
Servings: 4
Calories: 384kcal



  • 1 ½ pounds salmon fillet, cut into 1-inch cubes
  • 3 limes, sliced very thinly
  • ¼ cup strawberry jam
  • 2 tablespoons low sodium soy sauce (or tamari if gluten free)
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon lime juice
  • Salt and pepper
  • 16 long, wooden skewers, soaked in water for 20 minutes
  • Oil for brushing the grill
  • Strawberry Jalapeño Salsa
  • Cilantro leaves and lime wedges for garnish, optional


  • Heat a grill or grill pan over medium high heat.
  • Season the salmon with a pinch of salt and pepper. Beginning and ending with salmon, thread the salmon and folded lime slices onto 8 pairs of parallel skewers. You should have 8 kebabs total.
  • To make the glaze, mix the jam, soy sauce, garlic powder, ginger powder, and lime juice together in a bowl.
  • Brush the grill with oil and grill the kebabs, turning occasionally, until fish is cooked, 7-8 minutes. As they cook, baste the fish with the glaze.
  • Serve the kebabs with Strawberry Jalapeño Salsa. Garnish with cilantro leaves and lime wedges.


Serving: 0g | Calories: 384kcal | Carbohydrates: 16.7g | Protein: 0g | Fat: 12.9g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 354mg | Potassium: 0mg | Fiber: 0.8g | Sugar: 10.2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg