Salmon Teriyaki Sticks - Teriyaki Recipes


  • 600g salmon fillet, cut into 2-3cm cubes
  • 4 tbsp teriyaki sauce
  • 320g tender stem broccoli
  • 4 spring onions, finely sliced
  • 1 tbsp sesame or mixed seeds


Calories columnFat columnSaturates columnSugars columnSalt column
418 per serving
21% %GDA
25g per serving
36% %GDA
5g per serving
25% %GDA
10g per serving
11% %GDA
1.30g per serving
22% %GDA


  1. Soak 8 short wooden skewers in cold water for at least 30 minutes. Preheat the grill to medium high.

  2. Tip the salmon into a bowl, then pour half the teriyaki sauce over the top and toss to coat.

  3. Slide the salmon cubes onto the soaked wooden skewers then transfer to a foil lined baking tray. Spoon a little of the remaining teriyaki sauce over the top.

  4. Place under the grill for 3-4 minutes, then turn over and grill for another 3-4 minutes until cooked through. Spoon the last of the teriyaki sauce over the top.

  5. Meanwhile, bring a pan of salted water to the boil. Add the broccoli and simmer for 3-5 minutes until just tender.

  6. Drain and serve alongside the salmon skewers, with the spring onions and seeds scattered over the top.