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Teriyaki Gluten Free Salmon skewers with dips

Teriyaki Gluten Free Salmon skewers with dips

Brought to you by: Kikkoman

Prep time:

Cook time:

Tasty chunks of salmon in a teriyaki marinade with two delicious dips to choose from. Serve as an easy starter or part of a main meal with other dishes.
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  • 600g Salmon, Skinless, boneless and cut into 24 cubes.
  • 50ml Kikkoman Gluten Free Teriyaki Marinade
  • 3 wedges Lime Wedges, (to serve and 1/2 to juice)
  • 1 Handful Spring Onion, sliced, to serve (optional)
  • 8 whole Wood skewers
  • 100ml Kikkoman Gluten Free Teriyaki Marinade, (For the teriyaki dip)
  • 2 tbsp Finely grated ginger
  • ½ tsp wasabi paste
  • 4 tbsp Mayonnaise, (for the chilli mayo dip)
  • 1 tbsp Chilli sauce, (for the chilli mayo dip)


Step 1

Place the salmon in a bowl and pour over the Gluten Free Teriyaki Marinade. Leave covered in the fridge to marinate for at least 2 hours. Soak 8 wooden skewers in water while the salmon marinates.

Step 2

Make the sauces: mix 1 tbsp of the teriyaki sauce with the grated ginger and wasabi to make a paste, then gradually add the rest of the teriyaki sauce and finely stir in the lime juice. For the chilli mayo, spoon the mayo into a bowl, then swirl the chilli sauce through.

Step 3

When you are ready to cook, thread 3 pieces of salmon onto each of the skewers. Heat a grill, griddle pan or BBQ and cook the salmon on each side for 3 minutes, or until cooked to your liking. Serve with the dips and wedges of lime to squeeze over and scatter with the spring onions, if liked.

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