- 1 pound boneless, skinless salmon fillet
- 10 to 12 wooden skewers, soaked in water
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice wine vinegar or cider vinegar
- 1 teaspoon fresh ginger, peeled and minced
- 1 clove garlic, minced
- 1/8 teaspoon pepper
- lemon wedges
How to Make It
Slice salmon lengthwise into 10 to 12 narrow strips. Thread each strip onto a skewer; place skewers in a shallow dish.
Whisk together soy sauce, honey, vinegar and spices. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes.
Drain marinade into a small saucepan; simmer over medium-low heat for several minutes.
Grill skewers over medium-high heat on a lightly oiled grill, brushing often with marinade, for 4 minutes on each side. Squeeze lemon wedges over salmon; serve warm.