- Whisk together pineapple juice, soy sauce, brown sugar, Dijon mustard and garlic in a bowl until brown sugar is mostly dissolved. Slice salmon into 1-inch cubes. Pour half of the marinade over salmon cubes in a shallow dish or large zip top bag and gently stir to coat. Marinate for 30 minutes.
- While salmon marinates, place 6 wooden skewers in a shallow dish of water. This will help prevent burning while cooking. Whisk together remaining marinade in a saucepan. Heat over medium-low heat and bring to a simmer. Simmer for 4-5 minutes to reduce slightly.
- Slide marinated salmon on wooden skewers. Discard marinade. Heat grill or grill pan over medium-high heat and grease with cooking oil. Once very hot, grill kabobs for 7-8 minutes, turning occasionally for even cooking.
- Brush salmon kabobs with remaining sauce right before serving and top with sesame seeds and green onion.
Umami Salmon Kabobs with Pineapple Marinade
Yield
Serves 4
Prep Time
10 minutes
Cook Time
13 minutes
Total Time
53 minutes
kikkoman products used:
ingredients
⅔ cup pineapple juice
⅓ cup Kikkoman® Less Sodium Soy Sauce
¼ cup brown sugar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1 poundskin-off salmon fillet
2 tablespoons olive oil for cooking
For Serving
1 teaspoon toasted sesame seeds
2 tablespoons thinly sliced green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
