Grilled Teriyaki Salmon Skewers

Ingredients

• 1 pound skinless salmon filet
• 1/4 cup soy sauce or gluten-free tamari
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger
• 1 clove fresh garlic (minced)
• Pinch freshly ground black pepper
• 12 lemon wedges

Instructions

1. 1

   Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place the salmon skewers in a shallow dish.

2. 2

   In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper.

3. 3

   Pour the sauce over skewers, turning to coat. Let the fish sit at room temperature for 30 minutes. When finished marinating, transfer the marinade to a small saucepan, and simmer it for several minutes.

4. 4

   Preheat a grill to medium-high heat and lightly oil the grates.

5. 5

   Thread 1 lemon wedge onto the end of each skewer.

6. 6

   Cook the skewers on the preheated grill for 4 minutes per side, brushing often with the marinade, or until the fish flakes easily with a fork.