GRILLED SALMON SKEWERS WITH GARLIC AND DIJON
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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