Grilled Salmon Kebabs With Dill Recipes

GRILLED LEMON DILL SALMON SKEWERS

Steps:

• In a small bowl, whisk together the tablespoon of olive oil with lemon juice, garlic, dill and salt, and pepper to taste. Pour the lemon mixture over the salmon cubes and marinate for 20 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Place the salmon on skewers, alternating between the fish, bell peppers and onion. Season to taste with salt and pepper.
• Lightly brush the grill with oil and place skewers on the grill. Cook for 3-4 minutes per side or until salmon is done and vegetables are crisp-tender.
• Serve immediately, with lemon wedges and sprinkled with additional chopped dill.

GRILLED SALMON WITH LEMON DILL SAUCE

Steps:

• Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

GRILLED SALMON KABOBS

Steps:

• Add the marinade ingredients in a large mixing bowl. Whisk to combine.
• Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
• Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
• Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
• Grill salmon for 10 minutes, turning once to evenly brown both sides.

GRILLED SALMON KABOBS

Steps:

• Prepare the grill for direct high-heat (about 450 degrees).
• Place the prepared salmon cubes in a medium sized bowl. Add the extra virgin olive oil, fresh dill, salt, pepper and garlic and gently stir until the fish is well coated.
• Carefully pierce the salmon with the skewers, alternating between salmon and lemon slices.
• Lightly oil the grill and cook the salmon skewers for 4-6 minutes per side, until the fish doesn't stick.
• Cool for a total of 8-10 minutes until the internal temperature reads 130-135 degrees. The fish will finish cooking as it rests and should reach 145 degrees.
• Serve with additional fresh lemon wedges and fresh dill.

GRILLED SALMON KABOBS WITH LEMON DILL MARINADE

Steps:

• Cut salmon crossway into ½-inch wide strips and place in large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine.
• Marinate in the refrigerator for 20 to 30 minutes (do not marinate longer or the vinegar will start to cook the salmon).
• Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade.
• Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
• Lightly oil grill with light olive oil or cooking spray to prevent sticking. Immediately place salmon kabobs on the grill. Cook uncovered for 5 to 7 minutes, rotating midway, until grill marks appear and fish is flaky when tested with a fork.
• Squeeze a bit more lemon juice on top when serving.

GRILLED SALMON KEBABS

Steps:

• Heat the grill on medium heat and spray the grates with oil.
• Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
• Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
• Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
• Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

GRILLED SALMON KEBABS

Steps:

• If using wooden skewers, you will need to soak the skewers first because it will take the longest. Submerge wooden skewers in water and let them soak for about 20-30 minutes.

GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD RECIPE

Steps:

• Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
• In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
• When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
• Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

GRILLED SALMON KABOBS WITH GREEK MARINADE

Steps:

• Preheat a grill to high heat (400 degrees)
• Slice the salmon, zucchini and red onion into cubes wide enough that they will securely hold on the skewer. Set aside.
• In a medium size mixing bowl combine all of the marinade ingredients and whisk until combined.
• Add the salmon to the marinade and chill for 30 minutes.
• Toss the zucchini and red onion in the corn oil, dill, salt and pepper.
• If using wooden skewers soak in water for 10 minutes. If using metal skewers lightly spray with cooking oil so the ingredients do not stick.
• Remove the salmon from marinade and thread the salmon, zucchini and red onion on the skewers.
• Grill 4 minutes on each side.
• When flipping or removing the skewers use tongs to grab the skewer itself or a slice of zucchini. If you try to move the skewers by grabbing the salmon it will flake off.
• Enjoy with extra lemon, dill and feta if desired!

SALMON KABOBS

Steps:

• Begin by gathering and prepping all of your salmon kabob ingredients according to the ingredients list above to have ready and organized for use.
• If using wooden skewers, place 8 of them into water to soak while you marinate the salmon. (You will use 2 skewers per kabob.)
• Prepare the salmon by cutting each fillet into 4 large, even chunks. Place the salmon pieces into a medium sized bowl, and add about 1 tablespoon of olive oil, the garlic, a couple of pinches of sea salt and black pepper, the smoked paprika and the ground cumin, and toss gently to coat the pieces. Marinate the salmon for about 20 minutes.
• While the salmon marinates, gather and prep all of your cucumber-dill ingredients according to the ingredients list above to have ready and organized for use.
• To prepare the sauce, combine all ingredients in a bowl and whisk together until well blended and thick. Check the salt level and add a pinch more if necessary. Keep cold until ready to serve.
• To prepare the salmon kabobs, remove the skewers from the water, and tap any excess water off. Using two skewers, take a piece of salmon and thread it onto two skewers, followed by a small piece of the red onion. Repeat the process until each set of skewers contains a total of 4 salmon pieces (one fillet worth) and 4 red onion pieces, and repeat until you have a total of four salmon kabobs.
• Heat a grill pan over high heat, and once very hot, add a couple of drizzles of olive oil. Add the salmon kabobs (working in batches if necessary) and grill them, turning every now and then for even grilling, for about roughly 5-6 minutes, or until golden and cooked through. Remove the salmon kabobs onto a clean plate, squeeze a touch of lemon over top and keep warm. Repeat until all kabobs are grilled.
• Next, sprinkle a pinch of salt/black pepper over the halved campari tomatoes, and add them to the grill pan. Allow them to grill for 30 seconds-1 minutes until warmed and slightly grilled/charred, and set them onto the plate next to the salmon kabobs.
• To serve, add a salmon kabob to each plate, along with a couple of tablespoons of the cucumber-dill sauce next to the kabob, along with two, grilled campari tomato halves. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill. Serve with an accompaniment of your choice, if desired.

GRILLED SALMON AND DILL ROLLS

Steps:

• Add the olive oil, lime juice, mustard, salt, pepper to a zip bag.
• Add the salmon fillets to the bag, lock the bag, rub the salmon with the mixture, then let the fish marinate for 30 minutes.
• Lay the salmon fillets on your workspace, then add fresh dill on each one. Keep some dill for the dip. Roll the fillets and stick them with skewers. Grill the salmon rolls.
• Make a dip by mixing the yogurt with mayonnaise, cucumber, dill, salt, and pepper.

GRILLED SALMON SKEWERS WITH GARLIC AND DIJON

Steps:

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

GRILLED SALMON KABOBS

Steps:

• In a medium bowl, combine all the marinade ingredients - olive oil, lemon juice, red onion juice, garlic, dried rosemary, salt and pepper. Add the salmon cubes, toss to coat and marinate for 1 hour.
• Meanwhile, thread the vegetables on ½ inch wide metal skewers (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
• Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
• Alternatively, grill salmon kabobs using nicely oiled grates on gas grill at medium heat. See note for stove top or broiling options.
• Thread the salmon cubes on ½ inch wide metal skewers. Combine the spices - advieh (or cumin + coriander), dried ground ginger, ground pepper, salt and mango powder or sumac. Sprinkle this mixture generously over salmon cubes on all sides.
• To make the basting mixture, combine leftover marinade with olive oil and pinch of salt. Stir in some tomato paste or saffron water, if preferred.
• Start grilling vegetables ahead of salmon kabobs. When they are about half done, proceed with salmon skewers.
• When the grill is ready, arrange salmon skewers directly over the charcoal grill without the grate, about 4 inches above the glowing coals. Grill kabobs for 3 to 4 minutes on each side, flipping them couple times, until salmon turns opaque throughout. Baste all skewers with basting mixture while grilling and at the end.
• Avoid cooking kabobs too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
• Serve salmon kabobs and grilled vegetables with lemon slices, lavash, rice and sumac on the side.

GRILLED SALMON KEBABS WITH DILL

Steps:

• Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
• Pat salmon dry and cut into 8 cubes. Cut zucchini into 3/4-inch-thick rounds. In a bowl stir together wine, oil, dill, and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
• Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

GRILLED SALMON WITH DILL PICKLE BUTTER RECIPE

Steps:

• Light a grill
• In a small bowl, blend the butter with the diced pickles, tarragon, and mustard and season with salt and pepper
• Rub the salmon with oil and season with salt and pepper
• Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes
• Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer
• Transfer the salmon to plates
• Top with the dill pickle butter and serve