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Teriyaki Salmon Strips

Makes: 4 servings.
Prep: 15 minutes
Marinate: 10 minutes
Cook: 5 minutes
Teriyaki Salmon Strips
  • 1-1/2
    cups teriyaki sauce, divided, Kikkoman
  • 1
    cup water
  • 10
    ounces king salmon, cut into 1-ounce strips
  • 10
    bamboo skewers, soaked in water for 30 minutes
  • 2
    tablespoons canola oil, Wesson
  • 2
    tablespoons sesame seeds, McCormick
  • 2
    tablespoons chopped green onion


1. In a non-reactive shallow dish, combine 1 cup teriyaki sauce and the water for a marinade. Thread the salmon strips on pre-soaked skewers. Place skewers in marinade, turning to coat. Marinate for 10 minutes.

2. In a grill pan or nonstick skillet, heat oil over medium-high heat. Cook the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.

3. Arrange the skewers in a star-like pattern on a serving plate. Generously drizzle remaining 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and chopped green onion. Makes 4 servings.

Serving Idea: Serve on a bed of steamed rice.

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