Keep making these healthy black salmon skewers all summer long. Spicy, smoky and delicious.
Skewers of black salmon
This grilled salmon recipe combines salmon kebabs with air fryer salmon bites. We have a lot of hospitality and love grilling. When guests come over, it’s best to have food that can be grabbed onto a stick and eaten. It’s not just beautiful. It’s spicy, smoky, and delicious, so you can even prepare it the day before. More grilled salmon recipes to try are Grilled Mediterranean Cedar Salmon, Salmon with Avocado Bruschetta, and Spiced Grilled Salmon.
How to make perfect salmon skewers
The trick with salmon skewers (or more delicate or smaller ingredients) is to double skewer them. At a time he simply threads the pieces onto two skewers, each piece being stuck onto both skewers. Here are some of the benefits:
- Improved stability: A double skewer stabilizes the salmon fillet and prevents it from spinning or flapping as you spin the skewer. This is especially helpful when working with tender fish that can crumble easily like salmon.
- Even in cooking: The skewers keep the salmon from spinning so you can easily flip the skewers and ensure even heat on all sides.
- Easier handling: Double skewers also make it easier to flip food on the grill. Instead of using a spatula he tries to dive under one skewer, with tongs he flips two skewers, reducing the risk of skewers falling off.
How to prevent salmon from sticking to the grill
There’s nothing worse than having your ingredients fall apart on the grill. Here are some steps you can take to keep food from sticking to your grill.
- Preheat the grill. Make sure the grill is hot before you put the salmon on. The high-temperature grill sears meat quickly, locking in juices and preventing sticking.
- Grease the grill grates with oil. Before you start grilling, take a paper towel soaked in oil and use tongs to rub it over the grill grates to create a non-stick surface.
- Don’t move the salmon right away. After placing the salmon skewers on the grill, let them cook undisturbed until they come off easily, usually about 5 to 6 minutes. If you try to flip it too quickly, it may stick together and fall apart.
- Use a spatula. When flipping salmon skewers, use a spatula to scoop under the fish and press slightly.
Ingredients for black salmon
- salmon: Cut skinless salmon fillets into 1-inch chunks. You can use fresh or frozen salmon.
- spices: sweet paprika, cayenne pepper, garlic powder
- Herbs: dried thyme and oregano
- salt and pepper
- lemon: Slice 3 large lemons for skewering or serving.
- Garnish: fresh chopped parsley
How to grill black salmon skewers
- Soak bamboo skewers: Before grilling the skewers, it is important to soak them in water for an hour to prevent burning.
- Season the salmon: Place fish in a large bowl and drizzle with oil. Combine all seasonings in a small bowl and rub all over the salmon.
- Assemble the skewer: Start with the fish and finish with the salmon and folded lemon slices on eight pairs of parallel skewers for a total of eight.
- Grilled salmon: Spray generously with oil to prevent the fish from sticking to the grill. Cook, turning occasionally, until salmon is translucent, 8 to 10 minutes.
- serve: Transfer blackened salmon skewers to a platter, top with fresh parsley, and garnish with lemon.
what to eat with black salmon
Guess I’ll be grilling these blackened salmon skewers all summer long. The skewers can be assembled the day before cooking, making them perfect for entertaining. Here are some of my favorite side dishes to serve with.
How to store black salmon
This grilled blackened salmon is best eaten the same day, but leftovers can be kept for up to 3 days. You can warm it up in the microwave or chill it and eat it in salads, bowls or wraps.
See more skewer recipes you’ll love
yield: Four one person
Serving size: 2 skewer
Once the skewers are soaked, heat the grill to medium heat and spray the grates with oil. No need to soak if using metal skewers.
Place salmon in a large bowl and drizzle with oil. Mix all the spices from paprika to black pepper in a small bowl. Rub all over the salmon.
Cut 1 lemon into wedges. Slice the remaining 2 lemons into very thin rings.
Starting with salmon and ending with salmon, thread the salmon and folded lemon slices through 8 pairs of parallel skewers to make a total of 8 kebabs.
Spray generously with oil to prevent the fish from sticking to the grill.
Bake for about 8-10 minutes total, turning occasionally until fish is translucent throughout.
Transfer to a platter, top with fresh parsley, and garnish with lemon.
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To prevent sticking, make sure the grill is hot and the grate is well oiled, and don’t move the fish until it tends to separate on its own about 4-5 minutes before flipping.
Provided by: 2 skewer, calorie: 199 kcal, carbohydrates: 10.5 g, protein: 26.5 g, obesity: 9 g, saturated fat: 1 g, cholesterol: 72.5 mg, sodium: 352.5 mg, fiber: Five g, sugar: 2.5 g