These Teriyaki Salmon Skewers are tasty, healthy, and ready in under 30 minutes. And they're low carb and keto-friendly too!
We've been making various versions of these teriyaki salmon skewers in our house for years! They're totally delicious, super easy, and fast enough to pull together on a busy weeknight.
So I decided to go ahead and make a low-carb version of these salmon skewers too. Which was pretty easy to accomplish with just a few simple substitutions.
These Teriyaki Salmon Skewers are:
- Packed with fresh flavor.
- Quick & easy.
- Ready in under 30 minutes.
Tips & Variations
Did you know that the variety of salmon you choose can make a difference in a recipe? I used Scottish Salmon for these kebabs, which is higher in fat and less oily than some other types. Norwegian Salmon is also a good option.
This recipe calls for a low-carb friendly brown sugar blend – I personally like to use this Stevia brown sugar blend, which has a good balance of flavor and carbs for my taste.
Soak your wooden skewers for a few minutes before assembling the salmon skewers. This will help keep them from charring no the grill.
Chop the veggies and salmon into fairly large chunks. If you cut them into truly bite-sized pieces, they will fall apart too easily on the grill.
More Tasty Recipes
If you love these Teriyaki Salmon Skewers, be sure to check out these other tasty low carb ideas:
- 1 lb salmon, cut into large chunks
- 6 oz pineapple, about ⅓ of a fresh pineapple, chopped into large chunks
- 1 red onion, medium, cut into large pieces
- 1 bell pepper, medium, any color, cut into large pieces
- 1 zucchini, medium, cut into large chunks
- Fresh cilantro, for garnish
- lime wedges, for garnish
For Teriyaki Sauce
- In a small bowl, combine ingredients for the teriyaki marinade. Whisk to combine, and set aside. Heat the grill.
Assemble the skewers. On each wooden skewer, thread several pieces of salmon, pineapple, bell pepper, zucchini and onion. You can use more or less skewers as needed.
Brush the teriyaki marinade onto the salmon kebabs, coating all of the salmon and veggies. Reserve remaining marinade.
Place the salmon kebabs on the hot grill. Grill for 3-4 minutes on each side, turning once, or until salmon is just cooked through and veggies are slightly tender. Brush occasionally with extra marinade.
Remove skewers from the grill (carefully!). Brush with extra marinade, if desired. Serve with the lime wedges and cilantro.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 241Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 48mgSodium 1327mgCarbohydrates 10gNet Carbohydrates 3gFiber 2gSugar 7gSugar Alcohols 7gProtein 20g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.