Grilled Honey Soy Lime Salmon Skewers

Salmon skewers marinated in honey, soy, garlic, ginger, and lime, then grilled with fresh lime slices placed between the salmon for smoky flavor and caramelized edges.

Course Dinner, Main Course

Cuisine American

Keyword grilled honey soy lime salmon skewers, grilled salmon recipe, grilled salmon skewers, honey soy salmon, lime salmon skewers, summer grilling recipe

Prep Time 8

Cook Time 20

Total Time 28

Servings to 5 skewers

Calories 284kcal

Author Cathy Pollak

Equipment

grill
skewers (metal or bamboo). Bamboo skewers should be soaked before grilling.
mixing bowls For whisking the marinade.
tongs Makes flipping the skewers easier.

Ingredients

Marinade:

3 tbsps (63 g) honey
2 tbsps (30 ml) neutral oil (canola, vegetable, peanut)
1 tbsp (15 ml) fresh lime juice
¼ cup (60 ml) low sodium soy sauce
3 cloves garlic minced
1 tbsp (15 g) ginger paste or freshly grated ginger
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) coarse ground black pepper
1½ lbs (680 g) salmon cut into 1-inch (2.5 cm) cubes

Skewers:

3 limes thinly sliced into wheels
neutral oil for brushing on grill
chopped green onions for garnish (optional)
sesame seeds for garnish, optional
cooked rice for serving

Instructions

Whisk together the honey, oil, lime juice, soy sauce, garlic, ginger, kosher salt, and pepper in a medium bowl until combined. Add the salmon cubes and gently toss to coat. Let the salmon marinate for 15–20 minutes while the grill preheats. Avoid marinating much longer than 1 hour since the lime juice can start changing the texture of the salmon.
3 tbsps (63 g) honey, 2 tbsps (30 ml) neutral oil, 1 tbsp (15 ml) fresh lime juice, ¼ cup (60 ml) low sodium soy sauce, 3 cloves garlic, 1 tbsp (15 g) ginger paste, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) coarse ground black pepper, 1½ lbs (680 g) salmon
Preheat a grill to medium heat, about 400°F (200°C). If using bamboo skewers, soak them in water for at least 30 minutes before assembling so they do not burn on the grill.
Thread the salmon onto skewers, placing thin lime slices between some of the salmon pieces. The lime softens slightly as it grills and adds extra citrus flavor while the edges pick up a little char.
3 limes
Brush the grill grates lightly with oil. Place the salmon skewers directly on the grill and brush with any remaining marinade. Close the lid and grill for 3–4 minutes, or until the salmon begins caramelizing around the edges and releases easily from the grates.
neutral oil
Flip the skewers carefully and continue grilling for another 2–3 minutes, or until the salmon is lightly charred outside and flakes easily with a fork. Cooking time may vary depending on the thickness of the salmon pieces and how hot the grill is running.
Transfer the grilled honey soy lime salmon skewers to a serving platter and garnish with sliced green onions and sesame seeds if desired. Serve immediately with rice, grilled vegetables, or a crisp salad.
chopped green onions, sesame seeds, cooked rice

Notes

If using table salt or fine sea salt instead of kosher salt, reduce the amount by half.
If using full-sodium soy sauce, omit the additional salt.
Salmon only needs a short marinating time, especially with lime juice in the marinade. Too much time in citrus can affect the texture of the fish.
Oil the grill grates well before cooking to help prevent sticking.
Leftover salmon is best served cold over salad or rice instead of reheated.

If you’re making these Grilled Honey Soy Lime Salmon Skewers, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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