Regal teriyaki salmon and pineapple skewers

TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours


  1. Mix soy sauce, vinegar, brown sugar, garlic and ginger together in a dish or mixing bowl
  2. Remove salmon from packs, add to the marinade and toss to coat. Leave to marinate for at least 15 minutes (but up to 2 hours is fine)
  3. Thread pieces of marinated salmon, pineapple and spring onion (2 pieces of spring onion at a time) onto each skewer. Set aside until ready to cook
  4. Pour the leftover marinade into a small pot and boil for a few minutes until it has thickened. Remove from heat
  5. Heat a drizzle of oil in a large fry pan on a high heat. Sear salmon skewers for 1 minute on each side (approx 4 minutes in total) until caramelised and salmon is just cooked through
  6. To serve, drizzle skewers with the thickened marinade, sprinkle over chopped chilli and squeeze over a lime wedge. Serve with the hot rice and a green salad


It helps if you use a fish slice to gently, but firmly, press down on the skewers so that they make full contact with the surface of the fry pan.


Recipe thanks to New Zealand King Salmon 

  • 40 ml
    soy sauce, reduced-salt
  • 2 tbsp
    rice vinegar
  • 2 tbsp
    brown sugar
  • 2 tsp
    fresh ginger, minced
  • 2 cloves
    garlic, minced
  • 550 g
    Regal King Salmon , skin removed
  • 1/2 
    ripe pineapple, peeled, 3cm chunks
  • bamboo skewers, pre-soaked
  • spring onions, cut in chunks
    canola oil
  • red chilli, finely chopped
  • lime, cut into wedges
  • 2 cups
    jasmine rice, cooked
Per serve
  • Energy
  • Saturated Fat
  • Total Carbohydrate
  • Dietary Fibre
  • Sodium