Grilled Salmon Skewers with Garlic and Dijon
Total Time
28 mins
Prep Time
20 mins
Cook Time
8 mins
Rating
4.96 out of 5 stars
(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
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Preparation
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.
Step 5
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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.
