Teriyaki Seafood Kabobs
Tender seafood kabobs marinated in a sweet soy glaze, featuring salmon and scallops, perfect for grilling and impressing guests with vibrant flavors and a delightful presentation.
Ingredients
Instructions
- Cut the salmon lengthwise into thin strips and then into 4-inch pieces.
- Wrap each salmon piece around a scallop and thread 2 to 3 onto bamboo skewers.
- Place the assembled kabobs in a shallow dish.
- In a bowl, combine soy sauce, light corn syrup, sweet rice wine or sherry, and minced ginger root.
- Pour the marinade over the kabobs, cover, and refrigerate for 30 minutes.
- Preheat grill or oven rack to 4-5 inches from heat.
- Grill or roast the kabobs for approximately 4 minutes, basting with the reserved marinade.
Tips & Substitutions
For a twist, try substituting shrimp for some of the scallops; it adds a delightful texture. If you don't have sweet rice wine, a splash of white wine or even apple juice can work in a pinch. Ensure your grill is well-preheated to avoid sticking, and use vegetable cooking spray generously on the skewers. This recipe is great for a summer barbecue or a quick weeknight dinner.
Serving Suggestions
Serve the teriyaki seafood kabobs with a side of steamed jasmine rice or a fresh cucumber salad for a light meal. They pair beautifully with a crisp white wine, such as Sauvignon Blanc. For a complete dinner, consider serving with a vegetable stir-fry or even try them alongside a bowl of Sweet 'N' Sour Shrimp for a delightful seafood feast.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven preheated to 350°F for about 10 minutes or until warmed through. Avoid microwaving, as it can make the seafood rubbery. Enjoy the kabobs as a quick lunch or snack.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Seafood Kabobs contains roughly 246 calories, with 1g protein, 66g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen salmon and scallops. Just ensure they are fully thawed and drained before assembling the kabobs. This will help the marinade to infuse better and ensure even cooking.
What can I serve with teriyaki seafood kabobs?
These kabobs are versatile and can be served with various sides. A light salad, grilled vegetables, or even rice noodles dressed with sesame oil and soy sauce make excellent companions. You can also try pairing them with other seafood recipes for a diverse meal.
How do I know when the seafood is cooked properly?
The seafood is done when the salmon is opaque and flakes easily with a fork, and the scallops are firm and opaque. Be careful not to overcook, as seafood can become tough quickly. Using a meat thermometer, aim for an internal temperature of 145°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).