GRILLED SALMON KABOBS
These grilled salmon kabobs are soaked in in a unique marinade blend that's full of flavor and skewered with lemon. If you can't cook them on the grill, they can also be baked in the oven. Either way, you'll get delicious, perfectly seasoned salmon that pairs perfectly with your favorite sides.
Provided by Melissa Belanger
Categories Mains
Time 25m
Number Of Ingredients 14
Steps:
- Add the marinade ingredients in a large mixing bowl. Whisk to combine.
- Place the cubed salmon into the marinade and cover the bowl. Refrigerate for at least 30 minutes to allow the salmon to marinate. While the salmon marinates, soak the wooden skewers.
- Assemble the skewers with a lemon slice between each of the salmon cubes, about 5 salmon pieces per kabob.
- Preheat grill to high heat, and add a grill grate or piece of heavy duty aluminum foil.
- Grill salmon for 10 minutes, turning once to evenly brown both sides.
Nutrition Facts : Calories 188 calories, Sugar 0.3 g, Sodium 438.1 mg, Fat 9.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 1.1 g, Fiber 0.2 g, Protein 25.6 g, Cholesterol 57.9 mg
MEDITERRANEAN SALMON KABOBS
Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions! Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki (lots of ideas up in the post).
Provided by Suzy Karadsheh
Time 18m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
- Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
- Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
- Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)
Nutrition Facts : Calories 295 calories, Sugar 7.5 g, Sodium 98.7 mg, Fat 15.6 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 0.7 g, Protein 25.1 g, Cholesterol 0 mg
PINEAPPLE & SPICY SALMON KABOBS
Give these salmon kabobs a sweet and spicy kick with chunks of pineapple and freshly chopped chiles. Try these Pineapple & Spicy Salmon Kabobs tonight!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat greased grill to medium-high heat.
- Blend dressing, 1-1/2 cups pineapple and chiles in blender until smooth; strain.
- Thread fish, remaining pineapple and peppers onto 8 skewers. Reserve half the dressing mixture.
- Grill kabobs 5 min. or until fish flakes easily with fork, turning after 3 min. and brushing with remaining dressing mixture for the last 2 min. Serve with reserved dressing mixture.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
SPICY GRILLED SALMON KABOBS
Spicy Grilled Salmon Kabobs get their kick from ranch dressing with chili powder and cayenne added. Turn up the heat with our Spicy Grilled Salmon Kabobs.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.
- Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.
- Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
TERIYAKI SALMON KEBABS
Stacked with marinated salmon, tender bell pepper and juicy charred pineapple, these grilled kebabs are inspired by the sweet and salty flavors of the Pacific, namely Japanese and Hawaiian cooking. There's enough from-scratch teriyaki sauce (ours is pretty classic) to baste the kebabs and serve on the side. The skewers are sticky and glazy, flavorful and fun-ideal for any summer meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
- Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
- Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
- Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
- Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
- Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.
SALMON KEBABS WITH HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the grill to 375 degrees F.
- Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
- To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook's Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
- Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
- Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
- Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.
SMOKY AND SPICY ROASTED SALMON
Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
- In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
- Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
- Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.
SAFFRON SALMON KABABS
Buttery, saffron-stained and gently spiced, these Iranian kababs come together in no time and make for a beautiful, flavorful meal. The warming spice mix of oregano, coriander, black pepper and turmeric balances and lifts the sweet notes from the saffron and salmon. To keep the fish in place when turning the kababs on the grill, use 1/2-inch-wide flat skewers or two thin, round skewers. You can entertain with these skewers or enjoy them on a quiet weeknight, along with dill rice and a side of fresh herbs, or cucumber, tomato and onion salad.
Provided by Naz Deravian
Categories seafood, skewers and kebabs, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
- To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
- As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.
More about "spicy salmon kabobs food"
GRILLED SALMON KABOBS HOMEMADE FOOD …
From homemadefoodjunkie.com
EASY OVEN BAKED SALMON KABOBS SKEWERS RECIPE – …
From melaniecooks.com
STICKY SALMON KABOBS WITH BACON SAUCE - HEY GRILL, HEY
From heygrillhey.com
EASY GRILLED RED CURRY SALMON KEBABS - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
SALMON KEBABS WITH HERB SAUCE RECIPE - TODAY
From today.com
EASY SAFFRON SALMON KABOBS IN THE OVEN - GO HEALTHY …
From gohealthyeverafter.com
BROWN SUGAR GLAZED SALMON KABOBS HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
SALMON KEBABS WITH SPICY SAUCE RECIPE | SCHWARTZ
From schwartz.co.uk
(3 INGREDIENTS) SPICY SALMON FISH KABOBS - FOOD BOULEVARD
From foodboulevard.us
SPICY SALMON KEBABS - VASSELL FOODS INC
From vassellfoods.com
SPICED SALMON SKEWERS | EASY MIDDLE EASTERN KEBAB …
From thehappyfoodie.co.uk
SPICY SALMON KABOBS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CARIBBEAN GRILLED SALMON KABOBS | EASY HEALTHY RECIPES
From joyfulhealthyeats.com
[HOMEMADE] SLIGHTLY SPICY PASTA FROM THE OVEN : R/FOOD - REDDIT
From reddit.com
39 CREATIVE KABOB RECIPES - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love