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. 

Why You Will Love These Grilled Salmon Skewers

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• 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 salmon 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. 
• This delicious salmon recipe is Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

 

 

 

What Type Of Salmon Should I Buy For These Skewers? 

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When choosing fresh salmon to use in this salmon kebab recipe, be sure to buy thick salmon filets so that you can cut big chunks. I recommend only using a piece of salmon from the thick part of the fillet rather then the tail end which is usually very thin. I always prefer to speak to the fish monger to ensure I get the perfect cut. 

 

 

What Size Pieces Should I Cut The Salmon Into? 

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For these Grilled Salmon Skewers I recommend cutting the salmon fillet in pieces approximately 2 inches in size. Chunks of salmon smaller in size 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 salmon chunks 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? 

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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? 

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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? 

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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
• Ginger

 

Are These Grilled Salmon Skewers Whole30? 

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Unfortunately due to honey being used in the sauce, these salmon kebabs 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 To Make These Salmon Skewers

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1. Using a sharp knife, cut the salmon into nice big chunks and place them in a medium bowl
2. In a small bowl whisk together the marinade ingredients. Pour 2/3 of the marinade overtop of the salmon and leave the salmon cubes to marinate for 20 minutes. 
3. Pour the leftover marinade into a small pan and bring to a simmer on medium heat. Leave the marinade to simmer and reduce and then set aside to cool
4. After the quick marinade, thread the large chunks of salmon onto skewers. Heat a grill to high heat and then place the salmon kabobs onto the hot grill. Cook the salmon for a few minutes per side until they become brown in colour. 
5. Once the salmon is cooked, brush it with the thickened sauce and garnish with sesame seeds and chopped green onion. 

 

How Long Should I Leave the Salmon To Marinate? 

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Because the salmon in this recipe is cut into small pieces, there is more surface area for the marinade to infuse the salmon pieces 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? 

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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? 

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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? 

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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?

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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?

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Leftover salmon kabobs will last for up to 3 days in the fridge stored in an airtight container. Reheating the salmon can be done in a couple ways to ensure it remains moist and flavorful:

1. 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.
2. 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.
3. 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

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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!