Blackened Grilled Salmon Skewers
Get ready to enjoy these vibrant, grilled Blackened Salmon Skewers throughout the summer! Bursting with heat, infused with smoky flavors, and utterly delightful, they’re sure to become a seasonal favorite.
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Ingredients
- 16 bamboo or metal skewers
- 4 6 ounces skinless salmon filet
- 1 tablespoon sweet paprika
- 1/2 teaspoon dried cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 large lemons
- chopped parsley
- olive oil spray
Instructions
- 1
After soaking the wooden skewers, preheat your grill to medium heat and lightly coat the grates with cooking oil. If you're using metal skewers, you can skip the soaking step.
- 2
In a sizable mixing bowl, add the salmon and lightly drizzle it with oil. In a separate small bowl, mix together all the spices, from paprika to black pepper, until well combined. Generously rub this spice mixture over the salmon pieces.
- 3
Cut one lemon into wedges for serving. Slice the remaining two lemons into very thin circles.
- 4
Starting and finishing with salmon, alternate threading the salmon and folded lemon slices onto 8 sets of parallel skewers, resulting in a total of 8 kebabs.
- 5
Apply another layer of oil on the skewers to prevent the fish from sticking to the grill.
- 6
Grill the skewers, turning them occasionally, until the salmon is opaque throughout, which should take approximately 8 to 10 minutes in total.
- 7
Once cooked, transfer the skewers to a serving platter, garnish with fresh parsley, and accompany with the lemon wedges.
Nutrition Information
Notes & Tips
- Note, to prevent sticking make sure the grill is hot, the grates are well oiled and don’t try to move the fish until it easily releases on it’s own, about 4 to 5 minutes before turning.
- Note, to prevent sticking make sure the grill is hot, the grates are well oiled and don’t try to move the fish until it easily releases on it’s own, about 4 to 5 minutes before turning.