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Grilled Salmon Kabob Recipe

Name: Grilled Salmon Kabob Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 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

These grilled salmon kabobs are one of the easiest ways to enjoy this tasty fish.

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1 Food Prep 15 mins+ Marinade
2 Grill Prep 10–20 mins
3 The Cook 12 mins

Cooking for people

Ingredients

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

Marinade

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.

How Can I Prevent My Bamboo Skewers from Catching Fire During Grilling?

Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.

Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.

What’s the Best Way to Assemble My Kabobs? It’s important not to pack the skewers too tight or too loose. If the protein and vegetables are too snug, the skewer will take too long to cook. If too loose, the protein and vegetables may overcook. Ideally, the protein and vegetables will touch each other but not be too crowded.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

How to Gauge Grill Heat Without a Thermometer

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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