Grilled Salmon Skewers with Garlic and Dijon

As seen on

Natasha's Kitchen

Total Time

28 mins

Prep Time

20 mins

Cook Time

8 mins

Rating

(44)

Ingredients

8 skewers

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 (we used grey poupon)
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon

American Beginner Gluten-Free Healthy ...

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Preparation

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Step 1

Prep: Soak bamboo skewers for at least 1 hour to prevent them from catching fire. Preheat Grill to medium heat (about 375˚F).

Step 2

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, and 2 Tbsp lemon juice.

Step 3

Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of the skewered salmon with marinade.

Step 4

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.

Chef’s notes

The double skewer technique aids in turning the salmon kebobs on the grill.

Lemon slices become candy-like when grilled with the marinade.

This recipe is inspired by the popular Baked Salmon with Garlic and Dijon.

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Grilled Salmon Skewers with Garlic and Dijon

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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