Salmon Kabobs (Honey Sriracha & Teriyaki Two Ways)
35 mins prepServes 4
These salmon kabobs can be made in two delicious ways: savory teriyaki or sweet and spicy honey sriracha. The preparation is the same for both, with options for baking or grilling. This recipe combines the ingredients for both variations.
To prepare the salmon kabobs, first remove the skin from the salmon fillets and cut them into 1-inch slices. Next, cut all the vegetables (bell peppers, onion, zucchini) into pieces of similar size and thickness to the salmon.
For the Teriyaki version: In a mixing bowl, combine 1 salmon fillet, 1 bell pepper, 0.5 onion, 0.5 zucchini, 1/3 cup teriyaki sauce, 2 tbsp coconut aminos, 1 tsp garlic, and 0.5 tsp olive oil.
For the Honey Sriracha version: In a separate mixing bowl, combine 1 salmon fillet, 1 bell pepper, 0.5 onion, 0.5 zucchini, 2 tbsp honey, 2 tbsp sriracha, and 1 tsp garlic.
Let both mixtures soak for 20 minutes to marinate. Afterwards, thread the marinated salmon and vegetables onto skewers.
To bake: Preheat your oven to 425F (220C). Bake the kabobs for 15 minutes.
To grill: Preheat your grill to 450F (230C) and make sure to oil the grill first. Grill the kabobs for 4-5 minutes on each side. Enjoy!
