You are here: Home » Recipes » Teriyaki Seafood and Peach Kabobs Teriyaki Seafood and Peach Kabobs Recipe by National Honey Board Yield 4 servings Try salmon or halibut in these kabobs with peaches, squash and onion. PrintEmail Ingredients 1/3 cup honey1/3 cup soy sauce1/4 cup seasoned rice vinegar1/4 cup oil1 tablespoon roasted sesame oil2 teaspoons grated ginger root1 -- garlic clove, minced1 pound salmon fillet*, cut into 16 large chunks2 -- peaches or nectarines, cut into 16 chunks2 -- zucchini, cut into 16 chunks1 -- onion, cut into 1-inch cubes8 -- long wooden skewers Instructions In a medium storage container with a lid, combine honey, soy sauce, vinegar, oils, ginger root, and garlic. Add salmon, peaches, zucchini, and onion; toss to coat. Marinate in the refrigerator 2 to 3 hours, or overnight. Alternate and thread salmon, peaches, zucchini, and onion onto skewers. Grill or broil 4 to 5 inches from heat for 8 to 12 minutes or desired degree of doneness, turning once. *Halibut may be substituted for salmon.