1.5 lb. wild Alaskan salmon fillet, cut into 1-to 2-inch chunks
24 cherry tomatoes
2 fresh lemons, sliced paper thin into 24 pieces
12 wooden skewers, soaked
3 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
1 tbsp. fresh thyme
2 tsp. minced fresh rosemary
2 cloves garlic, minced
1 Food Prep
Mix together your marinade ingredients in a large bowl.
- Season your salmon cubes with salt and pepper and toss them with the marinade. Let your salmon marinate for at least 20–30 minutes.
- If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
- Thread your skewers with a cube of salmon followed by a tomato and folded lemon slice. Repeat one more time and finish with a piece of salmon.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place your kabobs on the grill and cook them to an internal temperature of 145ºF — about 2 minutes on all 4 sides for a total of 8 minutes. Once cooked through, remove your salmon kabobs from the grill and serve immediately.
For safe meat preparation, reference the USDA website.
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