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Grilled salmon and prawn teriyaki skewers

22 February 2017

A healthy Japanese recipe of salmon and prawn teriyaki skewers that can be grilled or barbecued. Served with soba noodles and courgette ribbons

Teriyaki skewers with soba noddles and courgette ribbons.
Teriyaki skewers with soba noddles and courgette ribbons. Photograph by Laura Edwards.

Marinating time

1 hour

Cooking time

15 minutes




For the grilled skewers:

  • 5 tablespoons teriyaki sauce
  • Juice and zest of 1 lime
  • 2 tablespoons sesame oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon root ginger, chopped
  • 1 tablespoon Japanese mirin (optional, to add sweetness)
  • 2 salmon fillets, skinned and sliced into 5cm chunks
  • 150g fresh king prawns (use smaller ones if you can’t get king size, but ensure they are raw)
  • 4 wooden or metal skewers (soak wooden ones in water before use to prevent charring)

For the noodles:

  • 1 courgette
  • 200g soba noodles
  • Juice of 1 lime
  • 1 tablespoon sesame oil
  • 1 teaspoon teriyaki sauce
  • ½ teaspoon dried chilli flakes

To serve:

  • Handful of fresh coriander, chopped
  • 1 spring onion, finely sliced
  • 1 tablespoon roasted sesame seeds (optional)


A rather exotic recipe, which is rich in omega-3s and introduced me to several new flavours that I now like. 

Japanese teriyaki sauce – made from soy sauce, sake, sugar and ginger – is probably the most basic of Asian marinades. If you can’t get hold of teriyaki sauce, add three parts soy sauce (or tamari) to two parts maple syrup or honey. Soba noodles are made of buckwheat and have a low GI, but do use wholegrain if you can’t find them. 

Japanese mirin is a type of rice wine, which is high in sugar and used here to add sweetness to the dish.

1. In a large bowl, mix the teriyaki sauce, lime juice and zest, sesame oil, garlic, ginger and mirin. Place the salmon and prawns in the sauce. Marinate in the fridge for at least an hour.

2. Use a spiraliser to cut the courgette into ribbons or use a bag of shop-bought 'courgetti'.

3. When you are ready to eat, heat the grill to around 180°C or fire up the barbecue. Slide the fish and prawns onto the skewers.

4. Put the noodles in a big pan of boiling water and cook for 3-5 minutes. When they are soft, drain them and run them under cold water (this stops them from sticking together). Set them aside.

5. Grill the skewers for 4-6 minutes, turning them halfway through and taking care not to overcook them.

6. Put the noodles back in the pan on a low heat and stir in the courgette ribbons and the rest of the ingredients, and gently heat them through for 3-5 minutes.

7. Serve the skewers on the noodles, with a sprinkling of coriander, spring onion and sesame seeds.

Copyright Rachel Kelly 2016

The Happy Kitchen: Good Mood Food by Rachel Kelly and Alice Mackintosh is published by Short Books, £14.99

Visit our Japanese recipe section for more delicious ideas, including steam-baked teriyaki salmon. Alternatively, try one of our other fish and seafood recipes, including prawn ceviche and potted shrimps.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.