Grilled Salmon Skewers with a Basil Vinaigrette are the ultimate summer dinner. Serve them with a Grilled Corn and Zucchini Salad, throw some Grilled Steak Skewers on the grill alongside them, and you've got a full spread. If you love salmon as much as I do, my Cedar Plank Salmon with Mango Salsa is another must-try.
I wasn't always obsessed with Salmon. In fact there was once upon a time when I didn't even eat fish. Can you imagine?? I used to be hopeless. But after going to culinary school and a trip to Alaska - I was a convert! Now I am straight up obsessed and these Grilled Salmon Skewers are the perfect way to celebrate that obsession!
Cubed salmon threaded onto skewers alternating with lemon slices and served with basil vinaigrette! It just feels like the most quintessential summer dish right? It would go perfectly along with a majorly loaded Green Monster Salad or cucumber feta salad too! If you're looking for a heartier salad, try pairing it up with my antipasti burrata panzanella!! Add Mexican Shrimp Skewers, chips and guac, rounding it up with grilled peaches- and you have a great summer party menu.
Grilled Salmon Skewers
Ingredients
- 8 wooden skewers
- 2 lbs sockeye salmon or another fresh salmon of your choice
- 3-4 lemons
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 recipe Basil Vinaigrette
Instructions
- Soak the wooden skewers in water for at least and hour.
- Heat your grill to medium high heat.
- Cut the salmon into 1 inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.
- Alternate threading the salmon and the lemon slices on the wooden skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper. Squeeze ½ of the remaining lemon juice on top.
- Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side until the salmon is almost fully cooked through. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
- Serve the salmon skewers with the Basil Vinaigrette and extra lemons if desired.
Did you remove the skin prior to assembling the skewers?
Can these be served either cold or at room temperature?
I'd do them warm or room temp! Cold salmon is funky to me IMO
Simple and delicious!
Best salmon recipe I've ever made! Even my husband agreed, and he has a very limited palette... aka he eats like a 12 year old boy.
I can’t wait to try your version of this recipe! I am in love with both the basil and cilantro vinaigrette!! I have been making a salmon kebab recipe for years. While the seasoning on BA’s kebabs is outstanding, I think your vinaigrette will create a whole new favorite for me!
These look so fresh and delicious! I am on board for grilling as long as possible!
Made these last night with a drizzle of cilantro vinaigrette because that is what I had. Amazing!
Honestly, they are also delicious on their own without a sauce.
Definitely will make them again.
What a great idea! Perfect for weekday grilling as well!
Light. Fresh. Screams summer. What could be better?