Grilled Salmon Skewers Recipes

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GRILLED SALMON SKEWERS WITH GARLIC AND DIJON



Grilled Salmon Skewers with Garlic and Dijon image

These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon... you'll want seconds!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 28m

Number Of Ingredients 10

1.5 lbs salmon fillets (cut into 1-inch squares)
2 large lemons thinly sliced
16 10-inch bamboo skewers
2 Tbsp parsley (freshly chopped)
2 large or 3 small garlic cloves (pressed)
1/2 Tbsp Dijon mustard (we used grey poupon)
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon

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 SKEWERS



Grilled Salmon Skewers image

A delicious skewered salmon appetizer that won't have you missing your own party to prepare. Simply marinade in a simple sauce, thread them onto skewers, and toss them on the grill. Easy and delicious! (Note: Be sure and soak wooden skewers in water for 10 minutes before grilling to prevent burning.)

Provided by dakota kelly

Categories     Seafood     Fish     Salmon

Time 53m

Yield 12

Number Of Ingredients 9

1 pound salmon filet without skin
¼ cup soy sauce
¼ cup honey
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger root
1 clove fresh garlic, minced
pinch of freshly ground black pepper
12 fresh lemon wedges
12 skewers

Steps:

  • Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish.
  • In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 7.8 g, Cholesterol 18.6 mg, Fat 3.7 g, Fiber 0.7 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 319.4 mg, Sugar 5.9 g

GRILLED SALMON KABOBS



Grilled Salmon Kabobs image

These grilled salmon kabobs are easy, amazingly delicious and healthy. Tender, perfectly flaky and with tons of flavor, these are nicely caramelized and cooked to juicy perfection. Learn the tricks to make the best out of your salmon grilling experience.

Provided by Roxana Begum

Categories     Main Course

Number Of Ingredients 22

2 lbs skinless salmon fillet (cut into 1½ inch cubes)
1 red onion (cut into quarters)
3 roma tomatoes
1 green bell pepper (cut into quarters)
1 zucchini (cut lengthwise and then into quarters)
¼ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red onion juice (from one medium onion, see note)
3 cloves garlic (grated, optional)
2 tablespoons dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon advieh (or ½ tsp ground cumin + ½ tsp ground coriander)
1 teaspoon dried ground ginger
1 teaspoon ground black pepper
⅔ teaspoon coarse salt
½ teaspoon dried mango powder (or sumac, see note)
⅓ cup leftover marinade from above
1 tablespoon extra virgin olive oil
1 pinch salt
1½ teaspoons tomato paste (optional)
¼ teaspoon saffron (ground and dissolved in 1 tablespoon hot water, optional)

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.

Nutrition Facts : ServingSize 0.5 Skewer, Calories 214 kcal, Carbohydrate 6 g, Protein 24 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 217 mg, Fiber 1 g, Sugar 2 g

GRILLED SALMON KEBABS



Grilled Salmon Kebabs image

These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 9

2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet (cut into 1-inch pieces)
2 lemons (very thinly sliced into rounds)
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour

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.

Nutrition Facts : ServingSize 2 kebabs, Calories 267 kcal, Carbohydrate 7 g, Protein 35 g, Fat 11 g, Cholesterol 94 mg, Sodium 658 mg, Fiber 3 g

MEDITERRANEAN SALMON KABOBS



Mediterranean Salmon Kabobs image

Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions! Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki (lots of ideas up in the post).

Provided by Suzy Karadsheh

Time 18m

Number Of Ingredients 12

1.5 lb Salmon fillet, cut into cubes approximately 1-inch to 1-1/2 inch or so in size
1 zucchini, sliced into rounds
1 small red onion, cut into squares
Kosher salt and pepper
1/4 cup to 1/3 cup Extra Virgin Olive Oil (I used Early Harvest Greek olive oil)
1 lemon, zested and juiced
3 garlic cloves, minced
2 tsp chopped fresh thyme leaves
2 tsp dry oregano
1 tsp ground cumin
1 tsp mild chili pepper (I used this Aleppo pepper )
1/2 tsp ground coriander

Steps:

  • In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
  • Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
  • Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
  • Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

Nutrition Facts : Calories 295 calories, Sugar 7.5 g, Sodium 98.7 mg, Fat 15.6 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 0.7 g, Protein 25.1 g, Cholesterol 0 mg

GRILLED SALMON KABOBS



Grilled Salmon Kabobs image

These grilled salmon kabobs are soaked in in a unique marinade blend that's full of flavor and skewered with lemon. If you can't cook them on the grill, they can also be baked in the oven. Either way, you'll get delicious, perfectly seasoned salmon that pairs perfectly with your favorite sides.

Provided by Melissa Belanger

Categories     Mains

Time 25m

Number Of Ingredients 14

1 1/2 - 2 pounds salmon, cubed
2 lemons, thinly sliced
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon Dijon
2 teaspoons sesame seeds
2 teaspoon capers
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 188 calories, Sugar 0.3 g, Sodium 438.1 mg, Fat 9.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.2 g, Protein 25.6 g, Cholesterol 57.9 mg

GRILLED SALMON KABOBS



Grilled Salmon Kabobs image

Salmon Kabobs are seasoned with a simple, flavorful marinade with fresh herbs and garlic, then grilled to juicy, flaky perfection.

Provided by Kristin Maxwell

Categories     Dinner

Time 20m

Number Of Ingredients 7

2 ½ pounds skinless salmon filets (cut into 1 inch cubes)
1 lemon (cut in half and sliced)
4 tablespoons extra virgin olive oil
1 tablespoon fresh dill (chopped)
1 teaspoon salt
¼ teaspoon pepper
2 garlic cloves (pressed or crushed)

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.

Nutrition Facts : Calories 429 kcal, Carbohydrate 2 g, Protein 45 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 566 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PESTO GRILLED SALMON & PASTA



Pesto Grilled Salmon & Pasta image

Easy and simple to make, pesto grilled salmon is cooked on the grill and then served on a bed of creamy pasta for a delicious summer time meal

Provided by Yumna Jawad

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound Delallo Spirali Pasta
Kosher salt (to taste)
3 lemons (divided)
1 6 ounce jar Delallo pesto
2 tablespoons olive oil
1 ½ pounds salmon fillets (skin removed and cut into 1-inch squares)
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
freshly cracked black pepper (to taste)
Fresh basil (for garnish)
Red chili flakes (for serving)

Steps:

  • Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
  • Soak wooden skewers, at least 1 hour. Preheat a grill or grill pan to medium high heat. Clean and oil the grates with the olive oil, if necessary.
  • Trim the ends of 2 lemons and thinly slice. Add the salmon cubes and lemon slices folded in half by alternating onto skewers (make 5-6 skewers). Brush both sides of skewered salmon with half the pesto.
  • Carefully place salmon skewers onto the grill. Grill until salmon is cooked through and opaque, 4 minutes per side.
  • Return drained pasta to the same pot over low heat and add butter, Parmesan, remaining pesto (about ½ cup), and juice of remaining lemon. Season to taste with salt and black pepper. Add in reserved pasta water gradually until the sauce is glossy.
  • Garnish with fresh basil and chili flakes and top with the salmon skewers. Serve immediately.

Nutrition Facts : Calories 518 kcal, Carbohydrate 48 g, Protein 28 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 64 mg, Sodium 345 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

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