These salmon skewers, soaked in a bold marinade that's heavy on the lemongrass and lime, then grilled until slightly charred, are perfect for grilling season.
Shish kebabs, satay, yakitori, pinchos, souvlaki—these are the dishes that come to mind when someone mentions warm-weather foods. I crave skewers, slightly charred, dare I say burnt, and a bit sticky and sweet. They can be quickly thrown together, too. Whether it's slathering supermarket barbecue sauce on a chicken thigh pincho or dousing a pork souvlaki in bottled lemon juice, I'm all in.
But these salmon skewers feel special, like you went the extra mile. Cubed pieces of salmon filet are soaked in a bold marinade, heavy on the lemongrass and lime, then grilled until slightly charred on the outside but just shy of being cooked all the way through. Feel free to cook them longer if you prefer your salmon well done. Serve them right on the skewers or over some white rice. I wouldn't mind if you tucked the salmon pieces between two slices of potato bread, either.
Add salmon pieces into a resealable bag along with marinade and let rest in the fridge for 30 minutes to an hour.Using double prong metal skewers or two wooden skewers that have been soaked overnight, thread 5 pieces of salmon along with 3 to 4 thin slices of lime in an alternating fashion.
Kebab Salmon Grill/Barbecue Backyard BBQ
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