These are my tender and juicy Grilled Lemon Salmon Skewers and they are the only grilled salmon recipe that you need, this summer! They come together with a delicious spice blend and slices of red onion and fresh lemon for a light, refreshing, better-for-you protein.
Equipment
- 8 Wooden Skewers
Ingredients
For the Salmon:
- 2 Pounds Salmon skin removed and cut into large chunks
- ⅓ Cup Extra Virgin Olive Oil
- 1 Lemon zested and juiced
For the Spice Blend:
- 1 Tablespoon Cumin
- 2 Teaspoons Paprika
- ½ Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
For the Skewers:
- 2 Red Onions cubed
- 3 Lemons sliced 1/2 inch thick
For Garnishing:
- Fresh Parsley chopped
- Lemon Wedges
Instructions
- To make these skewers, start by preparing the salmon. Remove the skin from the salmon and slice it into cubes - I ask the butcher at my local grocery store to do this for me! Add the salmon cubes to a large bowl.
- While you prepare the salmon, prepare the skewers by soaking them in a bowl of ice cold water for a minimum of 30 minutes. This will ensure that they don't burn on the grill!
- Next, in a small bowl, mix together the seasoning blend: the cumin, paprika, chili powder, garlic powder, onion powder, kosher salt, and ground black pepper.
- Add the seasoning blend to the bowl with the salmon, alongside the olive oil, lemon juice, and lemon zest. Toss until the salmon is fully coated in the seasoning.
- Next, slice the red onion into cubes and the lemon into wedges.
- Once the skewers are done soaking, assemble them by alternating a piece of salmon, red onion, and a lemon wedge on each one. Repeat until all of the skewers have been assembled.
- Next, heat your grill to 425 F.
- Once the grill is hot, nonstick the surface by cutting a potato in half and rubbing it across the grill grates, or spray the grill with oil. This is important, so that the delicate fish doesn't stick to the grill!
- Next, add the assembled skewers to the grill and allow them to cook, undisturbed, for 5 minutes.
- Then, gently flip the skewers to the other side and allow them to cook for another 5 minutes.
- Once the fish is cooked, remove the skewers from the grill and transfer them to a plate.
- Garnish the skewers with fresh chopped parsley and a squeeze of fresh lemon, if desired. Then, serve and enjoy!
Calories: 271kcal | Carbohydrates: 8g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 347mg | Potassium: 688mg | Fiber: 2g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
