Seasoned Salmon Skewers
This is an incredibly flavorful and easy meal for busy weeknights or even as an appetizer during happy hour.
You can use one skewer per kabob, but if you’d like more stability while grilling, use two.
See also: Recipe Roundup: Salmon
See also: Grilled Veggie Kabobs with Herbes de Provence and Meyer Lemon
Seasoned Salmon Skewers
This is an incredibly flavorful and easy meal for busy weeknights or even as an appetizer during happy hour. You can use one skewer per kabob, but if you’d like more stability while grilling, use two. Inspired by Bon Appétit. Serves 4.
Equipment
- 8 bamboo skewers (Or 16 if you want to have 2 sticks per skewer for more stability). Soak in water for at least 30-60 minutes.
Ingredients
Ingredients:
- 2 Tbsp chopped fresh oregano use half or less if using dry
- 2 tsp sesame seeds
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/8 tsp chili powder
- 1/8 tsp paprika
- Zest of half a lemon
- 2 Tbsp Sigona’s Meyer lemon fused olive oil
- 1 ½ to 2 lbs skinless salmon fillet cut into 1″ cubes
Instructions
- Allow the wooden skewers to soak in warm water for at least 30-60 minutes.
- Whisk together in a large bowl the oregano, sesame seeds, cumin, salt, chili powder, paprika, lemon zest and Meyer lemon fused olive oil. Add the salmon cubes and gently toss together until well coated. Allow to sit for about 30 minutes, tossing occasionally, before skewering.
- Prepare a grill or grill pan over medium heat. Skewer salmon equally onto the skewers (use 2 skewers per kabob for more stability, if desired). Add to the grill and cook, turning occasionally, for about 5-8 minutes until fish is opaque throughout.
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