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Quick sticky salmon skewers with kale slaw

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Delivering a deliciously satisfying Japanese-inspired meal in 20 minutes makes this Sticky salmon skewers with kale slaw recipe a winner.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Quick sticky salmon skewers with kale slaw


  • 500g Coles Deli Salmon Fillets, cut into 3cm pieces
  • 175g pkt KanTong Sticky Chicken Teriyaki Sauce
  • 2 tsp finely grated ginger
  • 3 spring onions, cut into 3cm lengths
  • 350g pkt Coles Kitchen Kaleslaw Salad Kit
  • Cooked rice vermicelli noodles, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a grill on medium-high. Line a baking tray with foil.
  2. Step 2

    Combine the salmon, teriyaki sauce and ginger in a large bowl. Toss to combine. Thread the salmon and spring onion evenly onto 12 soaked bamboo skewers. Place the skewers on the lined tray.
  3. Step 3

    Cook the skewers under grill for 2 mins each side or until lightly charred and just cooked through. Remove from heat and transfer to a clean plate.
  4. Step 4

    Toss the coleslaw mix with the dressing from the packet. Divide the coleslaw and vermicelli noodles evenly among serving plates. Sprinkle with half the seed mix from the coleslaw packet. Top the coleslaw with the salmon skewers. Sprinkle with the remaining seed mix to serve.