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Salmon Satay


1 lb Salmon
2 oz Teriyaki sauce
8 oz Lyons Orange Marmalade
2 T Soy sauce
2 T Seasoned rice wine vinegar
2 t Ginger root, finely minced
1 t Red pepper flakes

Item #




Cut the salmon into 1 ounce strips. Thread the salmon onto 16 presoaked bamboo skewers. Brush each salmon skewer with some teriyaki sauce and allow to marinate 30 minutes. In a small sauce pan, combine the Lyons Orange Marmalade, soy sauce, vinegar, ginger, and red pepper flakes. Bring to a simmer and remove from heat. Grill the salmon skewers and serve with orange ginger sauce.


Makes 16 skewers.

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