Grilled Salmon Skewers
GRILLED SALMON SKEWERS WITH CHILE SWEET AND SPICY DIPPING SAUCE
I’ll never get tired of salmon. I could eat it 3 times a week if Brandon would let me make it that often.
If there’s one way in particular that he likes it though, is grilled. Since we usually bake it for a quick meal, grilling it on skewers is a more hands on way to eat it, and the dipping sauce is so good!
A great easy side for this salmon is grilled vegetables. Nothing too fancy, but I like to do asparagus, mushrooms and bell peppers since those are all about the same grill time, or sauté.
GRILLED SALMON SKEWER RECIPE
Ingredients
3 salmon filets (try to buy the same thickness)
lemons for about 1/4 cup juice
seasoning to taste: black pepper, salt, chili powder
2 garlic cloves, minced
1/2 cup olive oil
parsley to top
Sauce Ingredients
1 tablespoon ginger vinaigrette dressing
1 teaspoon chili paste, or sambel alek
1 tablespoon honey
2 tablespoons dijon mustard
Instructions
You’ll have to start with the salmon first.
Remove the skin from the filets. I turn them on their sides, and with a sharp knife, I cut downwards along the skin so I am not removing too much salmon meat.
Cut them in about 1.5” cubes so that they are tough enough to hold on the skewer.
Soak 8-10 skewers fully submerged in water so that they do not burn on the grill top.
Get a gallon sized ziploc or a large bowl to marinate the salmon chunks in with the ingredients mentioned in the salmon list.
Marinate for about an hour.
You can start loading the skewers. I usually can fit 5-6 chunks.
Set grill top ( I use a grill pan, it’s quicker prep for me) to medium heat, and it should be ready in about 5 minutes, just wait for the slight smoke from the oil.
Drop a few glugs of olive oil on the pan, and wait the 5 minutes for it to heat up.
The skewers will take about 7 minutes on each side, especially to get the nice sear lines on each side.
When ready to your liking, remove and sprinkle with parsley, and mix your dipping sauce for a nice surprise!
