Makes: 4 salmon sticks / Preparation time: 25 minutes / Total time: 45 minutes

This recipe is different, because the salmon is cut into long, 1-inch wide pieces and then skewered. Leaving the skin on helps protect the salmon.


2 tablespoons teriyaki sauce

1/4 teaspoon paprika

1 tablespoon ginger, minced

1 tablespoon honey


2 tablespoons Ginger Glaze (see cook’s note)

1/2 pound fillet of king salmon (a.k.a. chinook salmon)

1 teaspoon kosher or Maldon salt

2 tablespoons melted butter

4 wood skewers, 10 inches long

Prepare the Ginger Glaze and set it aside.

Bring the grill to medium-high heat.

Cut the salmon fillet into long, 1-inch-wide strips. Pat them dry and sprinkle them with the salt.

Measure out 2 tablespoons of Ginger Glaze, reserving the remainder to serve with the grilled fish. Mix the melted butter with the 2 tablespoons of Ginger Glaze.

With the salmon strips lying skin side down, brush the flesh side of the strips with the butter and glaze mixture. Drive the skewers lengthwise through the salmon strips.

Grill the skewers for 5 to 7 minutes total, while rotating them constantly.

The salmon is done when it becomes flaky. Serve it with the reserved Ginger Glaze.

To prepare glaze: Mix the orange juice, honey, soy sauce, ginger and vinegar in a small saucepan over high heat and reduce by one-third. If the mixture becomes too tacky, loosen it with a tablespoon of apple cider vinegar.

From “Grill Fire: 100 + Recipes & Techniques for Mastering the Flame” by Lex Taylor (Sterling Epicure, $24.95).

Tested by Susan Selasky for the Free Press Test Kitchen.


Contact Susan Selasky: 313-222-6432 or Follow her on Twitter @SusanMariecooks.


©2017 Susan Selasky

Visit Susan Selasky at

Distributed by Tribune Content Agency, LLC.