Description
These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon… you’ll want seconds!
Ingredients
Scale
- 1.5 lbs salmon fillets (cut into 1-inch squares)
- 2 large lemons thinly sliced
- 16 10-inch bamboo skewers
- 2 Tbsp parsley (freshly chopped)
- 2 large or 3 small garlic cloves (pressed)
- 1/2 Tbsp Dijon mustard
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 Tbsp light olive oil
- 2 Tbsp fresh lemon juice
Instructions
- Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375ËšF).
- Marinade: In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
- Assemble: Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time. Brush both sides of skewered salmon with marinade.
- Grill: Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.
Notes
The double skewer aids in turning the salmon kebobs on the grill.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 325 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg