These salmon kabobs are easy to make, hearty, light and healthy. And they’re packed with tons of vibrant flavors! 368.1 calories.

Asian Salmon Kabobs - These salmon kabobs are easy to make, hearty, light and healthy. And they're packed with tons of vibrant flavors! 368.1 calories.

Have you noticed that food tends to taste better on sticks? I don’t think there’s any kind of scientific evidence as to why but there’s just something more appealing, and tasty, when food is transformed into kabobs.

Asian Salmon Kabobs - These salmon kabobs are easy to make, hearty, light and healthy. And they're packed with tons of vibrant flavors! 368.1 calories.

So that’s what’s happening here. I tweaked the marinade from this recipe here and added in some more fun goodies, threading red onion, fresh pineapple chunks and zucchini, all marinated for about 10-15 minutes.

Asian Salmon Kabobs - These salmon kabobs are easy to make, hearty, light and healthy. And they're packed with tons of vibrant flavors! 368.1 calories.

From there, you can throw these onto the grill for about 5-7 minutes, or a grill pan if you don’t have access to a grill. You can also use the leftover marinade, reduce it, and drizzle it as a glaze!

Asian Salmon Kabobs

Asian Salmon Kabobs

Yield: 4 servings
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
These salmon kabobs are easy to make, hearty, light and healthy. And they’re packed with tons of vibrant flavors! 368.1 calories.
5 stars (2 ratings)
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Ingredients

  • 1 ½ pounds skinless salmon fillet, cut into 1-inch chunks
  • 1 fresh pineapple, peeled and cut into 1-inch chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 2 tablespoons chopped fresh cilantro leaves

For the marinade

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar, packed
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • Freshly ground black pepper, to taste

Instructions

  • In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste.
  • Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes.
  • Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes.
  • Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes.
  • Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.

Notes

*Cooking time will vary depending on the size and thickness of the salmon and/or vegetables.

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