Especially on sunny days when it’s finally starting to feel like spring. For me, food on a skewer dissolves all memory of winter and welcomes warmer weather to our supper table. With their fresh spring colours these salmon skewers even look great on a plate, stacked over rice with some fresh bright vegetables alongside.
Of course they taste delicious too. Molasses and soy sauce are an excellent combination, especially with salmon. Since it’s a rich tasting fish salmon can handle the extra flavour of the marinade and the tangy sweet from the molasses is a lovely touch.
Salmon was always a sign of spring when I was growing up. To this day a classic New Brunswick spring supper is whole roasted, or oven-poached, salmon served with local fiddleheads and new potatoes.
These speedy salmon skewers are suitable for a main dish meal but they work just as well as a tasty, finger-friendly appetizer too.
Want to teach your kids to cook? Get them started with this recipe. The marinade is simple to mix up, and it’s very hands-on, so fun to assemble.
Molasses and Soy Glazed Salmon Skewers
- 1/3 cup soy sauce (or gluten-free Tamari)
- 1/3 cup Grandma Fancy Molasses
- 1 tsp. fresh grated ginger or ½ tsp. dry ginger
- 4 cloves garlic, pressed
- Pinch of hot red pepper flakes (optional)
- About 1 ½ lbs. salmon, cut into strips
- Squeeze of lemon
- 2 Tbsp. chopped chives or scallions (green onions)
- Wooden skewers for threading (soaked in water for 30 minutes before cooking)
- In a shallow dish combine soy sauce, molasses, ginger and garlic (and hot pepper). Add the salmon and mix it around with your hands until it’s well coated.
- Let marinate in the fridge for 30 minutes if you have time. If not, Preheat oven to 400 F
- Thread salmon onto prepared wooden skewers.
- Place salmon skewers on a parchment lined baking sheet and bake for 8-10 minutes, turning once half way through, until cooked.
- Remove to a plate, squeeze over lemon and sprinkle with chopped chives.
You might also enjoy our Molasses Salmon with Coriander:
One more thing…
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Here’s to eating well, everyday,