Blackened Grilled Salmon Skewers
User Reviews
5
Blackened Grilled Salmon Skewers
Description
Blackened Grilled Salmon Skewers use diced salmon pieces seasoned with a blend of paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper. The salmon is threaded onto soaked bamboo or metal skewers, interspersed with thin lemon slices. Spraying the fish with oil prevents sticking during grilling.
Grilling over medium heat until opaque imparts a smoky char from the spice rub while retaining the salmon’s moisture inside. The pepper and paprika lend mild heat and depth, balanced by citrus from the lemon slices threaded alongside.
Serve the skewers garnished with fresh chopped parsley and accompanied by lemon wedges for squeezing. They make a flavorful entrée suitable for outdoor grilling occasions or a light dinner protein.
To prevent sticking, ensure the grill grates are hot and well-oiled, and avoid moving the fish too soon. Let the fish release naturally from the grill before turning.
Ingredients
- 16 bamboo skewers about 10 to 12 inches, if bamboo soaked in water 1 hour, or metal skewers
- olive oil spray form
- 4 salmon filet diced in 1 inch chunks, 6 ounces, skinless
- 1 tablespoon paprika sweet
- 1/2 teaspoon cayenne pepper dried
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 large lemon plural
- parsley for garnish, chopped
Instructions
- Once the skewers are soaked, heat the grill on medium heat and spray the grates with oil. If using metal skewers, there's no need to soak.
- Place salmon in a large bowl and spritz the salmon with oil. Combine all the spices, from paprika to black pepper in a small bowl and mix. Rub all over the salmon.
- Cut one lemon into wedges, for serving. Slice the other two lemons into very thin rounds.
- Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
- Spray the fish with more oil so they don’t stick to the grill.
- Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
- Transfer to a platter, top with fresh parsley and serve with lemon wedges.
Notes
- Ensure the grill is hot and well-oiled before cooking to prevent the salmon from sticking.
- Do not try to move the salmon too early; wait until it releases easily from the grill, about 4 to 5 minutes before turning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 2skewers | |
| Calories | 199kcal | 10% |
| Carbohydrates | 10.5g | 4% |
| Protein | 26.5g | 53% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72.5mg | 24% |
| Sodium | 352.5mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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