Ingredients:
- 1 pound fresh salmon fillet, skinless and boneless, cut into 1.5–inch cubes
- 1/3 cup sesame seeds (optional)
- 2 green onion stalks, finely chopped (green parts only)
For the teriyaki sauce:
- 1/3 cup soy sauce
- 5 tablespoons dark brown sugar
- 1.5 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon minced ginger root
- 2 tablespoons cornstarch
- 1.25 cups water
Instructions:
- In a saucepan, combine all sauce ingredients except the cornstarch. Add 1 cup of water and bring to a boil over high heat. In a small bowl, mix the cornstarch with 1/4 cup water and pour into the saucepan. Stir for 2 minutes over medium heat until the sauce thickens. Let cool completely.
- Marinate the salmon cubes in 1 cup of the teriyaki sauce for at least 1 hour before roasting.
- Thread the salmon cubes onto small wooden skewers, 3-4 cubes per skewer. Brush the salmon with more teriyaki sauce and place the skewers on a baking sheet lined with parchment paper.
- Roast for 6 minutes in a preheated oven at 430°F (220°C). Remove the tray from the oven, switch the oven to broil, brush the salmon with more teriyaki sauce, and broil for another 2 minutes until the salmon is cooked.
- Sprinkle with sesame seeds and green onions, and serve with additional teriyaki sauce for drizzling and dipping.
Tip: Leftover salmon can be flaked the next day and added to a salad or sandwich, or wrapped in a tortilla with a bit of mayo for a tasty cold roll.