Grilled Asian Salmon Kebabs
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8 kebabs
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Calories
213 kcal
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Course
Main Course
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Cuisine
Asian
Grilled Asian Salmon Kebabs
Description
This recipe uses skinless salmon fillets cut into one-inch pieces interspersed with bell pepper and red onion chunks on soaked bamboo skewers. The marinade combines soy sauce and brown sugar with sesame oil, lime, garlic, ginger, and red pepper flakes, infusing the fish and vegetables with Asian-inspired flavors. Soaking the bamboo skewers prevents burning while grilling.
Grilling over medium-high heat and basting with extra marinade develops caramelized edges on the salmon and vegetables, adding texture and depth. The skewers are turned to cook evenly, typically taking about 10 minutes. Finished kebabs are garnished with scallions for a fresh note.
For best results, select a thick salmon fillet and consider using two skewers per kebab to prevent spinning during cooking. These kebabs serve well as a main dish alongside rice or salad.
Ingredients
- 11/2 lb salmon skin removed, fillet
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 tablespoon sesame oil
- 2 tablespoon lime juice
- 2 garlic minced, cloves
- 2 tablespoon ginger grated, fresh
- ½ teaspoon red pepper flakes
- 2 bell pepper cut into 1" pieces, red
- ½ red onion cut into 1" pieces
Instructions
- If using bamboo skewers, soak them in water for 30 minutes before threading
- Cut salmon fillet into 1" pieces.
- Beginning and ending with the vegetables, thread the salmon, bell pepper, and onion pieces on the soaked skewers. You should have 8 skewers. Put the skewers in a shallow dish
- In a bowl, whisk together the soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and red pepper flakes.
- Pour the soy mixture over the threaded skewers and set aside while the grill heats.
- Heat grill on medium-high and spray with cooking oil spray.
- Grill skewers, brushing with extra marinade, turning, about 10 minutes
- garnish with chopped scallion and serve.
Notes
- Use a thick salmon fillet and request the fishmonger to remove skin for ease of cutting and grilling.
- Soak bamboo skewers for 30 minutes before grilling to prevent burning.
- Thread salmon and vegetables beginning and ending with veggies to stabilize kebabs.
- Use two skewers per kebab to minimize spinning while turning on the grill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8kebabs
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 213kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 448mg | 19% |
| Potassium | 521mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 40mg | 44% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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