500g skinless salmon, cut into small chunks


  • 4 tbs. dark soy sauce
  • 2 tbs. sesame oil
  • 2 tbs. sesame seeds
  • 1 tbs. cider vinegar
  • 2 tbs. chopped glass ginger
  • 1 tsp. chilli flakes
  • 2 tbs. honey


  • Combine all of the marinade ingredients thoroughly, mix in the salmon chunks and allow to rest for 3 minutes so that the flavours can infuse.
  • Feed the chunks onto Weber’s Double Pronged Skewers, about 5/5 chunks per skewer.
  • Set up the barbecue for grilling (direct heat). With a little vegetable oil grease the cooking grate and place the skewers on to cook for 7 minutes each side. Turning only once.Boil the remaining marinade for 4 minutes.
  • Remove the salmon from the grill and allow the
    skewer to cool.
  • Remove the salmon from the skewers onto a plate and add a little of the hot marinade.

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