Looking to elevate your summer grilling game? Try these irresistible Grilled Salmon Kebabs! Perfect for backyard barbecues or casual outdoor dinners, each one features tender salmon, colorful bell peppers, and juicy tomatoes, all marinated in a zesty homemade sauce.
These kebabs are a celebration of fresh, seasonal ingredients that will impress your guests and leave everyone craving more. Fire up the grill and savor the vibrant flavors in every bite!
Ingredients you will need
Salmon Fillet: The star of the dish, rich in omega-3s and perfect for grilling, absorbing the marinade beautifully.
Olive Oil, Lemon Juice, Dijon Mustard, Garlic, Sea Salt Flakes, and Black Pepper: Olive oil adds smoothness, while lemon juice provides a fresh tang. Dijon mustard brings depth, garlic adds robust flavor, and sea salt flakes and black pepper season the salmon to perfection.
Dried Thyme, Parsley, and Chili Flakes: These herbs and spices add earthy notes and a hint of heat, making the marinade irresistibly flavorful.
Yellow Bell Pepper and Tomatoes (or Cherry Tomatoes): The yellow bell pepper adds a sweet, crisp crunch, while the tomatoes bring juiciness and a burst of sweetness to balance the savory elements.
How to store?
To keep your grilled salmon fresh and delicious, follow these simple steps:
- Cool Down: Allow the kebabs to cool to room temperature before storing.
- Airtight Containers: Place the cooled Grilled Salmon in an airtight container. This keeps them fresh and prevents any unwanted odors from mingling.
- Refrigerate: Store the container in the refrigerator. It will stay fresh for up to 3 days, ready to enjoy whenever you like.
- Reheat with Care: When you’re ready to eat, reheat it in the oven or on the stovetop. This keeps them tender and flavorful, just like when they were freshly grilled.
5 Tips for Perfect Grilled Salmon Kebabs
1. Choose the Right Salmon Cut: Use skinless, center-cut fillets, which are firmer and cook evenly. Wild-caught salmon often has a richer flavor than farmed salmon, but either works great if fresh.
2. Use a Proper Marinade Balance: Balance the acidity (lemon juice, vinegar) and fat (olive oil) in the marinade to enhance both flavor and texture. Adding a touch of honey or brown sugar helps caramelize the fish for beautiful grill marks.
3. Soak Wooden: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning. Metal skewers work well too and don’t require soaking.
4. Alternate with Vegetables: Thread your salmon with vegetables like bell peppers or cherry tomatoes for added flavor and texture. They’ll cook at the same rate as the salmon, making for perfectly balanced bites.
5. Grill with Indirect Heat: After searing the salmon on direct heat for grill marks, move the kebabs to indirect heat to cook through without burning. This ensures the salmon stays juicy and tender.
Frequently Asked Questions
To keep salmon from sticking to the grill, thoroughly oil the grates or use a grilling mat or foil for a smooth, non-stick surface. Make sure the grill is preheated and let the salmon cook for a few minutes before flipping to avoid sticking.
Yes, but thaw it completely in the refrigerator before marinating and grilling.
Grilled Salmon Skewers
Ingredients
For the Marinade:
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp Dijon Mustard
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- 1/2 tsp Chili Flakes
- 2 cloves Garlic minced
- Sea Salt Flakes to taste
- Freshly Ground Black Pepper to taste
For the Skewers:
- 1 pound Salmon Fillet skinless
- 1 Yellow Bell Pepper
- 2 Tomatoes or 1 cup Cherry Tomatoes
- 12 Soaked Wooden Skewers or Metal Skewers
Instructions
1. Prepare Ingredients:
- Soak wooden skewers in room-temperature water for 10 minutes. If using metal skewers, skip this step.
- Remove the skin from the salmon fillet and pat dry with paper towels. Cut into medium, bite-sized pieces.
- Cut tomatoes into bite-sized pieces. Cut bell pepper into pieces similar in size to the tomatoes and salmon.
2. Marinate the Skewers:
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, chili flakes, thyme, parsley, minced garlic, salt, and pepper to create the marinade.
- Thread salmon, tomatoes, and bell pepper onto the skewers, alternating between ingredients.
- Place skewers in a flat baking or roasting pan. Pour marinade over skewers, ensuring all sides are coated. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
3. Grill the Skewers:
- Preheat grill to medium-high heat.
- Place skewers on the grill and cook for 3-4 minutes per side, brushing with leftover marinade.
- Salmon is ready when fork-tender and easily flakes apart.
- Let skewers rest for 2 minutes before serving with your favorite side dishes.
