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Grilled Salmon Skewers

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Ingredients
  

Sticky Sauce

  • 2 Oz Orange Juice
  • 1 Tbsp Sriracha
  • 2 Tbsp Honey
  • ½ Tsp White or Rice Vinegar
  • White Pepper to Taste

Salmon Skewers

  • Salmon Filets Cut into nuggets
  • Wooden or Metal Skewers Soaked if wooden
  • Neutral Oil for Brushing Vegetable or canola oil
  • Sticky Sauce See above
  • Everything Bagel Seasoning For garnish

Instructions
 

Sticky Sauce

  • Reduce: In a saucepan, combine orange juice, sriracha, honey, and vinegar. Cook overmedium heat until the sauce reduces by half, reaching your desired thickness. Add whitepepper to taste.

Salmon Skewers

  • Skewer the Salmon: Thread the salmon nuggets onto the skewers.
  • Grill & Glaze: Preheat your grill to medium heat. Place the skewers on the grill and cook, turning occasionally for even cooking. While your salmon skewers are about 80% cooked on the grill, begin applying the sticky sauce using a basting brush. Brush each skewer generously with the sauce, allowing it to caramelize on the surface. Continue grilling and occasionally turning the skewers, adding more sauce as needed, until the salmon has a beautifully glazed and caramelized exterior.

Notes

Salmon, much like steak, can be grilled to different levels of doneness based on your personal preference. The key to achieving the perfect internal temperature is using a reliable meat thermometer. Here's a guide to grilling salmon to your desired doneness:
• Rare: For a rare finish, grill the salmon until it reaches an internal temperature of 120°F (49°C). The meat will be cool and slightly translucent in the center.
• Medium Rare: To achieve medium rare, continue grilling the salmon until it reaches an internal temperature of 125°F (52°C). The center will be warm and mostly opaque with a hint of pink.
• Medium: If you prefer medium doneness, grill the salmon until it hits an internal temperature of 130°F (54°C). The flesh will be fully opaque with a tender and moist texture.
• Medium Well: For medium well, aim for an internal temperature of 140°F (60°C). The salmon will be firm with little to no translucency.
• Well Done: For well done, continue grilling the salmon until it reaches an internal temperature of 145°F (63°C). The meat will be fully cooked through and somewhat firm.