Atlantic Salmon Skewer Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any remaining bones or ragged edges and cut the salmon into 1 to 1 1/4-inch cubes (about 24–30 pieces from 1 lb), sized so they stay moist on the skewer but cook through quickly.

Soak wooden skewers (if using)

If using wooden skewers, submerge them in water for at least 20 minutes before assembling to prevent burning on the grill or broiler.

Make the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp Dijon mustard, 1 tsp smoked paprika, 3 tsp sea salt, and 1 tsp freshly ground black pepper until combined.

Marinate the salmon

Place the cubed salmon in a shallow dish or resealable bag. Pour the marinade over the salmon, gently tossing or massaging so all pieces are coated. Cover and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in acid). Reserve about 1 tablespoon of marinade for basting if you like.

Skewer the salmon

Thread 4–5 salmon cubes onto each skewer, leaving a small gap between pieces so heat circulates and they cook evenly. Arrange skewers on a sheet tray lined with parchment while you preheat the grill or oven.

Preheat

Preheat grill to medium-high (about 400°F / 200°C) with grates oiled, or preheat broiler to high and position rack 6 inches from heat. You can also use a cast-iron skillet over medium-high heat.

Grill or broil the skewers

Place the skewers on the preheated grill or under the broiler. Cook for 2.5–3 minutes per side, carefully turning once, until the salmon is opaque at the edges and just barely translucent in the center (internal temperature 125–130°F / 52–54°C for medium-rare to medium). If desired, baste once with reserved marinade in the final minute of cooking, and be sure to discard any marinade that contacted raw fish if it will not be cooked.

Rest and garnish

Remove skewers from heat and let rest 2–3 minutes to allow carryover cooking. Sprinkle chopped parsley or dill over the skewers and serve with lemon wedges and extra lemon slices for squeezing.