Asian Grilled Salmon Skewers
These Grilled Salmon Skewers are an easy to make 35-minute dish that is perfect for summer. Salmon is cut into bite sized cubes, quickly marinated in a ginger, garlic and coconut aminos and then grilled until browned on the outside and tender and flaky in the center. This delicious grilled salmon is Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THESE GRILLED SALMON SKEWERS
- It’s a fun way to switch up how you make salmon! Because there is more surface area to cook, each piece becomes wonderfully caramelized on the edges and develops a crust unlike when you cook a whole salmon or smaller fillets.
- The sauce is so tasty! The sauce is sticky, sweet, salty and so delicious and contains only a handful of ingredients. The sauce also doubles as both a marinade and sauce to pour overtop.
- These Grilled Salmon Skewers couldn’t be any easier to make and start to finish take 35-minutes which includes just 15 minutes of actually hands on cooking (while 20 minutes is spent leaving the salmon to marinate)
- The recipe contains simple ingredients that you may likely already have in your pantry and fridge making it the perfect dish to throw together on a whim.
WHAT TYPE OF SALMON SHOULD I BUY FOR THESE SKEWERS
When choosing salmon to use in this recipe, be sure to buy a piece that is very thick so that you can cut big chunks. I recommend only using the portion of salmon from the thick part of the fillet rather then the tail end which is usually very thin.
WHAT SIZE PIECES SHOULD I CUT THE SALMON INTO
For these Grilled Salmon Skewers I recommend cutting the salmon in pieces approximately 2 inches in size. Anything smaller will be hard to skewer and may fall apart when grilled and the salmon is much more likely to overcook and dry out. Cutting larger sized pieces of 2 inches will also help to ensure that you get that nice crust on the outside of each piece while the center of the salmon doesn’t become overcooked.
CAN I USE A DIFFERENT TYPE OF FISH?
Definitely! If you do not want to use salmon there are a few alternative types of fish and seafood that would work well. In place of salmon you can cut any of the following fish into large cubes: tuna, swordfish, halibut or cod. If you prefer to use seafood you could use shrimp or scallops.
HOW LONG SHOULD I SOAK THE SKEWERS FOR?
I prefer using metal skewers when cooking on the barbecue because there is no soaking needed and they are also easier to turn on the grill. If you are using wooden skewers they have to be soaked in water for 20-30 minutes to prevent them from burning as they cook. I like to soak the skewers in a bottle to ensure that they stay fully submerged. During the summer months if you do a lot of barbecuing but are terrible at planning in advance, keep a bottle on the counter or in the fridge with a bunch of wooden skewers soaking, that way they are ready to go at a moments notice.
WHAT’S IN THE SAUCE?
The sauce is super simple and can be made by simply whisking everything together in a bowl. To make the sauce you need:
- Honey (or maple syrup)
- Olive oil: use a mild flavoured olive oil that won’t overpower the other flavours of the sauce
- Apple cider vinegar: alternatively rice vinegar works well too
- Coconut Aminos: or you can use tamari or soy sauce depending on your allergies/preferences
- Garlic: Use fresh cloves for the best flavour
ARE THESE GRILLED SALMON SKEWERS WHOLE30?
Unfortunately due to honey being used in the sauce, these grilled salmon skewers are not whole30 but can easily be modified to be whole30. In place of honey, use 2 large medjool dates which have been soaked in warm water for 10 minutes and place them into the blender with the other sauce ingredients. Blend until the dates are broken down and the sauce is completely smooth in consistency.
HOW LONG SHOULD I LEAVE THE SALMON TO MARINATE?
Because the salmon in this recipe is cut into small pieces, there is more surface area for the marinade to infuse the salmon so the marinating time only needs to be 20 minutes or so. The vinegar in this marinade can “cook” the salmon if left for too long, so it’s essential not to over-marinate, as it may result in a mushy texture.
CAN I COOK THESE GRILLED SALMON SKEWERS ON THE STOVE-TOP?
You can! Brush a grill pan or cast iron skillet with a small amount of olive oil and then heat it on medium high heat. Arrange the salmon skewers in the pan ensuring they do not touch, if you are using a small pan you may need to cook the skewers in batches. Cook the skewers for 3-4 minutes per side, and using tongs to gently turn the skewers as they cook.
CAN I COOK THESE SALMON SKEWERS IN THE OVEN?
These Grilled Salmon Skewers can easily be cooked in the oven. Turn the oven on to broil and arrange the salmon skewers on a baking sheet, ensuring that they do not touch. Place them in the oven on broil for 4 minutes before removing, turning each skewer over and broiling for another 4 minutes until the salmon is golden brown in colour and cooked through.
WHAT SHOULD I SERVE WITH THESE GRILLED SALMON SKEWERS?
I love serving these Asian Grilled Salmon Skewers over rice (or cauliflower rice) for a filling meal. This salmon is also delicious with broccoli, grilled asparagus, stir fried vegetables or grilled eggplant. You can also add this salmon to a rice bowl with sauteed broccoli, sliced cucumber and avocado (or edamame if you eat soy) and the extra sauce from the salmon drizzled overtop.
CAN I MAKE THESE GRILLED SALMON SKEWERS IN ADVANCE?
Unfortunately this is not a dish that can be made too far in advance. The sauce can be made a day or two beforehand, but the salmon should not be left to sit in the marinade, or put on the skewers coated in sauce and left uncooked for more than an hour. Cooking the salmon ahead and reheating before serving may result in the salmon becoming overcooked.
WHAT ABOUT LEFTOVERS?
Leftovers will last for up to 3 days in the fridge and reheating the salmon can be done in a few different ways to ensure it remains moist and flavorful:
- Oven: Preheat your oven to 275°F (135°C). Place the cooked salmon on a baking sheet lined with parchment paper or aluminum foil to avoid sticking. Cover the salmon with foil to trap steam and prevent it from drying out. Reheat for about 10-15 minutes or until the desired temperature is reached.
- Stovetop: Use a non-stick skillet or pan over medium-low heat. Add a bit of oil, butter, or broth to the pan to help retain moisture. Gently reheat the salmon for a few minutes on each side until it’s warmed through.
- Microwave: This method is the quickest but requires caution to avoid overcooking. Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Microwave on a medium setting for 30 seconds to 1 minute at a time until it reaches the desired temperature.
Regardless of the method used, avoid overheating the salmon to prevent it from becoming dry or losing its delicate texture.
Here are a few more salmon recipes that you might enjoy…
- Pistachio Crusted Salmon
- 12-Minute Herb & Mayo Salmon
- Garlic Honey Mustard Salmon
- Easy Spinach Stuffed Salmon
- Salmon Nicoise Traybake
- Coconut Ginger Salmon
- Sheet Pan Teriyaki Salmon
- Sesame Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Asian Grilled Salmon Skewers
- 1.5 lbs salmon (skinless and bones removed)
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/4 cup coconut aminos (or soy sauce/tamari)
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp chopped scallions
- 1 tsp white sesame seeds
- Cut the salmon into cubes approximately 1 ½ - 2 inches in size and place the cubes in a bowl.
- In a small bowl whisk together the honey, olive oil, vinegar, coconut aminos, garlic, ginger, salt and pepper. Pour 2/3 of the the marinade overtop of the salmon and leave it to marinate for 20 minutes.
- While the salmon is marinating, pour the other 1/3 of the sauce into a small pan on medium high heat and bring to a simmer. Leave to simmer for approximately 5 minutes until it begins to reduce. Remove from the heat and pour into a small bowl to cool.
- Heat the grill to high heat. Thread the salmon pieces onto skewers. Grill the skewers for approximately 4 minutes per side until they become lightly charred. Be sure to brush the salmon regularly with any leftover sauce from the bowl the salmon was marinating in.
- Once the salmon is done cooking, remove it from the grill, brush with the thickened sauce and garnish with sesame seeds and chopped scallions. Serve any of the remaining thickened sauce on the side