These Asian Salmon Skewers are quick and easy to make and beautifully presented. Kids and adults will love this dish; it is great served with sautéed bok choy with ginger and brown rice or cauliflower rice. You can make this be on the MaxLiving Advanced Plan by leaving out the honey.


  • 1 clove of garlic, minced
  • 1 inch piece of ginger, microplaned
  • 1 lime (zested and juiced)
  • 1 tbsp honey
  • 3 tbsp coconut aminos or liquid aminos
  • 1 tsp olive oil
  • 2 wild caught salmon fillets, cut into 1” chunks
  • 1 tbsp sesame seeds , optional
  • mini bamboo skewers


  1. Soak mini bamboo skewers in water for 30+ minutes to prevent burning.
  2. Prepare the marinade by combining the garlic, ginger, ½ of the zest, ½ of the juice (you can save the remaining for rice, veggies, or other use), aminos, honey, and olive oil.
  3. Add the salmon chunks and carefully coat with marinade. Marinate at least 15 minutes.
  4. Skewer the salmon onto bamboo skewers and grill on an outdoor or indoor grill pan for 8-10 minutes, turning frequently and basting with remaining marinade.
  5. Toast sesame seeds in a dry pan, if desired and sprinkle over salmon and serve.