Nothing beats a good seafood skewer. And when said skewer involves teriyaki salmon and pineapple, well that’s just about as good as life gets. So imagine our excitement when our friends at Ora King Salmon sent us this mouthwatering recipe.

Total Recipe Time: 25-30 minutes
Difficulty: Easy
Servings: 4

What You’ll Need:
1/3 cup soy sauce
2 tablespoons rice vinegar (or other vinegar)
3 tablespoons brown sugar
2 teaspoons of finely minced ginger
2 cloves garlic, minced
4 8-10 oz. Ora King salmon filets (pin-boned and skin removed)
1/2 fresh ripe pineapple, skin and core removed, cut into 3cm chunks
8-10 bamboo skewers, soaked in water for at least 15 minutes
4 spring onions (green part only) cut into 3-4cm lengths

What to Do:
1. Mix soy sauce, vinegar, brown sugar, garlic, and ginger together in a dish or mixing bowl. Cut salmon into 3cm chunks (if using Fresh Cuts simply remove from pack). Add to the marinade and toss to coat. Leave to marinate for at least 15 minutes (but up to 2 hours is fine).

2. Thread pieces of marinated salmon (reserve the marinade), pineapple and spring onion (2 pieces of spring onion at a time) onto each skewer. Set aside until ready to cook.

3. Pour reserved marinade into a small pot and boil for a few minutes until it has thickened.

4. Heat a drizzle of oil on the BBQ hotplate (or 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. 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 hotplate/fry pan.

To serve, drizzle skewers with reduced teriyaki sauce, sprinkle over chilli and squeeze over lime. Enjoy!