Grilled Salmon Kebabs

Grilled Salmon Kebabs – simple ingredients, incredible  flavor, easy to cook.

Perfect for summer holidays and family gatherings.

Grilled salmon kabobs

This recipe was inspired by a very old issue of Bon Appetit Magazine.

I made these a few weeks ago and thought it would be a great idea to share the recipe with you around the holidays.

These could make an amazing appetizer for the NYE.

You can also serve them over a green salad, rice or quinoa to create a complete meal.

Yes, these are easy to prepare, but have a fancy look.

You just need 15 minutes and you’ll have a great weekday dinner or a party appetizer.

And food on a stick, tastes better!

If you like salmon, you’ll like these!

I cooked them on the grill, but a ribbed skillet would work, too.

The simple combination of lemon, oregano and dill complements the fish very well.

Of course, good salmon doesn’t need a lot of spices to taste great.

I used salmon fillets for the skewers, but tail end fillets can be used, too.

A common reason why tail end fillets are often avoided for grilling is because they are thinner and stick easily to the grill.

But if your grill’s grates have been cleaned properly and you use an oil spray, you shouldn’t have any issues with sticking.

Feel free to add vegetables like cherry tomatoes or zucchini, instead of the lemons I put on the skewers.

Be extra careful not to overcook the fish, because if will not taste as goo.

I recommend using wooden skewers and soaking them in cold water for 15 minutes before use.

This will help the fish pieces to come off easily after grilling.

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5 from 1 vote

Grilled Salmon Kebabs

By Lyubomira L

Grilled Salmon Kebabs – simple ingredients, incredible flavor, easy to cook.

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 1 1/2 pound salmon fillet
• ▢ 2 lemons
• ▢ 1/2 tsp oregano
• ▢ 1 tsp salt
• ▢ 1/2 tsp black pepper
• ▢ 1 tbsp fresh chopped dill
• ▢ 2 tbsp olive oil

Instructions 

• Soak skewers in water for 15 minutes.
• Toss fish pieces in salt, pepper, dill and oregano. Spray (drizzle) with olive oil.
• Alternate fish and lemon slices (folding lemon slices in half) and thread onto skewers. I used two skewers for each kebab.
• Preheat a skillet to medium – high heat. Spray with olive oil. Add salmon kebabs and sear for 3-4 minutes per side.
• Remove from heat and serve.

Nutrition

Calories: 138kcal, Carbohydrates: 5g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 601mg, Potassium: 282mg, Fiber: 1g, Sugar: 1g, Vitamin A: 15IU, Vitamin C: 28.6mg, Calcium: 19mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: American

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