Name: Grilled Salmon Kabobs
Prep time: 20 min
Total time: 90 min
Cuisine: Fish and Seafood
Ingredients: 1/3 cup soy sauce; 1 teaspoon grated lemon zest; 1/4 cup freshly squeezed lemon juice; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 teaspoons Dijon mustard; 2 teaspoons dark sesame oil; 1 tablespoon minced fresh herbs, such as parsley, basil, or rosemary; 2 pounds salmon fillets, preferably from the middle of the fish, skin on (but scaled), pin bones removed; Garnish: chopped fresh herbs, lemon wedges; Special equipment: bamboo skewers, soaked in water 1 hour before using

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This recipe for Grilled Salmon Kabobs will quickly become your go-to fish dish! Not only is it healthy and easy, it is full of flavor from the simple marinade. It’s time to add salmon to your list of favorite barbecue foods.

Vankad/shutterstock

Photo Credit:

Vankad/shutterstock

Ingredients

1/3 cup soy sauce

1 teaspoon grated lemon zest

1/4 cup freshly squeezed lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons Dijon mustard

2 teaspoons dark sesame oil

1 tablespoon minced fresh herbs, such as parsley, basil, or rosemary

2 pounds salmon fillets, preferably from the middle of the fish, skin on (but scaled), pin bones removed

Garnish: chopped fresh herbs, lemon wedges

Special equipment: bamboo skewers, soaked in water 1 hour before using

Instructions

Whisk together the first eight ingredients. Cut the salmon into 1-½- to 2-inch cubes or large rectangles (if the pieces are too small, the salmon will dry out during cooking). Thread the fish chunks on two parallel skewers (this makes it easier to turn them during cooking), then place in a shallow baking dish and pour marinade over all. Cover and place in refrigerator about 1 hour, turning once.

Bring your grill to high heat. Brush salmon again with marinade (you can reserve the marinade to use as a sauce; simmer over medium heat 5 minutes before serving). Grill fish directly over the burners or coals on one side 4 minutes, then turn. Grill another 4 to 6 minutes until opaque. Garnish with fresh herbs and lemon wedges and serve.