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Lunch / Dinner

Grilled Salmon Skewers with sriracha caramel

Grilled Salmon Skewers are anything but run-of-the-mill. Hearty chunks of salmon, pineapple, scallions, and spicy pickled ginger are skewered, grilled, and basted with savory caramel. Typically caramel is sweet and saved for desserts. But when you finish caramel with fish sauce and Sriracha, it becomes a multi-faceted, Asian-inspired caramel that’s perfect for salmon, since salmon can withstand bold and spicy flavors.

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Test Kitchen Tip

In the event you have caramel leftover, save it. It’s great on pork and chicken, too!


Whisk together soy sauce, vinegar, honey, and garlic; add salmon and marinate while making caramel. Prepare a large bowl of ice water.

Combine ½ cup water, fish sauce, and Sriracha. Combine sugar and remaining ¼ cup water in a saucepan over medium heat. Lightly swirl and cook until sugar dissolves and mixture is the color of iced tea, 5–7 minutes.

Immediately place bottom of saucepan into bowl of ice water to stop the cooking process. Carefully add fish sauce mixture to the caramel. (Caramel will bubble furiously.) Return caramel to medium heat and whisk until smooth. Cook caramel until slightly syrupy, 1–2 minutes.

Preheat grill or grill pan to medium. Brush grill grate with oil.

Remove salmon from marinade; discard marinade.

Thread salmon, scallions, pineapple, and ginger onto two skewers. Repeat procedure 7 more times with remaining salmon, scallions, pineapple, and ginger.

Grill skewers, flipping once. Lightly brush skewers with caramel just before and after flipping. Grill skewers until salmon is cooked through, 2–3 minutes per side. Remove skewers from grill with a metal spatula as the caramel may stick to the grill.

Serve skewers with remaining Sriracha caramel.

Place the pan of caramel in a bowl of ice water, so it stops cooking, before adding the fish sauce mixture.

Place the pan of caramel in a bowl of ice water, so it stops cooking, before adding the fish sauce mixture.

Nutritional Facts

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