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These Salmon Skewers with Citrus are the perfect addition to your weeknight meal plan. Healthy, flavorful with a lemon and lime kick, they are so easy! Throw these on the barbecue grill, or roast in your oven for a perfect bright flavored entree.
There is nothing as delicious as a bit of citrus squeezed over freshly grilled fish. This recipe for salmon skewers takes that up a notch by adding the slices of lemon and lime to the skewers alongside chunks of salmon. Not only do you get the brightness of lemon you want, but a hint of smoky flavor from the grill.
Serve alongside these oven-roasted parmesan herbed potatoes or my spicy hassleback potatoes for a complete meal!
Why these Salmon Skewers are good!
- Easy! These salmon kabobs are so simple to put together, less then 20 mins from pantry to table!
- Fresh and zesty. Lemon and lime provide the perfect citrus kick to these light and satisfying skewers.
- Healthy. Nutrient rich salmon, perfectly cooked, serve it with a side salad or potatoes for a delicious and hearty meal.
Ingredients
- Salmon
- Lemons and Limes
- Seasoning: Salt, pepper and garlic powder.
- Parsley
How to make these Salmon Skewers
Begin by soaking your wooden skewers in water for 15 mins then remove from the water and pat dry.
While the skewers are soaking, cut your salmon into cubes, and slice your limes and lemons.
Next, combine your seasoning blend and coat your cubes of salmon by tossing them in the blend.
Start assembling your salmon skewers by placing a salmon cube first, then alternating with lemon and lime slices until the skewer is filled. Continue this process until all of your skewers are ready to cook.
Place the salmon skewers on a hot grill or grill pan and cook on each side for 1-2 minutes for medium-rare, or until your preferred internal temperature.
Recipe notes and tips
- Make sure to soak your skewers before use.
- King salmon is the most common found in the market and has a great flavor profile.
- If you are worried about the meat sticking to the skewer, spray them with a bit of non-stick spray before placing your ingredients onto the skewer.
- To tell if the salmon is done, for best results, use a meat thermometer. 145 degrees is a good temp for the salmon to be done.
Frequently asked questions
What kind of skewers should I use?
I typically use bamboo skewers when making any kind of kabob. Just soak them for about 15 minutes prior to sliding your ingredients onto them. That keeps them from burning or sticking to the grill. The skewers can be tossed into your fire pit as kindling, or thrown away after use.
If you prefer something more sustainable, there are many options out there for reusable metal skewers. I prefer ones that have a nice large hook on one end that allow you to grab and turn them with ease when on the grill, and this also makes it easier to hold them when you are sliding the meat off the skewer and onto a plate.
What kind of Salmon is best for these Salmon Skewers?
I typically use a wild-caught salmon as it has a nice rich flavor. You can choose farm-raised salmon if you prefer. A richer flavor tends to come from the farm-raised salmon, so wild-caught is perfect for someone who doesn’t care for the typical “fishy” flavor.
King salmon is the most common found in your market and is the best overall flavor profile. It works well on the grill and is readily available fresh or in the freezer. This recipe is made best with fresh salmon, but you can work with frozen salmon if that is all you have on hand. Just make sure to allow it to safely thaw and season well before grilling.
How can I tell when the salmon is cooked?
It’s important to make sure the salmon skewers are cooked completely before you serve them. So how do you tell if it’s done?
Salmon is a fish that is simple to tell when it is cooked through. On the grill, it is s bit harder to check the inside for the right amount of opaque pinkness that you would in a skillet. That’s why I recommend you learn the feeling of cooked salmon by touch. When done cooking, it will push in but bounce back immediately.
The best option is to use a meat thermometer and make sure it reads at 145 degrees. Since you are making salmon skewers, you will have to be careful not to let the thermometer touch the skewer when checking.
While I like to cook my salmon to medium-rare, most suggestions will say to cook well-done for safety. This is a personal choice and one you should consider depending upon your health and the quality of the salmon you purchase. Many seafood counters will have quality salmon that is safe for consumption raw or rare as when making sushi. Use your personal judgment when cooking to make sure it comes to a temperature you are comfortable consuming.
More seafood recipes
- Southwest Shrimp Quinoa Salad
- Teriyaki Shrimp
- Shrimp Salad
- Sweet and Chili Shrimp Stir Fry
- Mexican Shrimp Taco Salad Recipe
- Baked Honey Garlic Salmon
- Garlic Sesame Broiled Salmon
- Shrimp and Vegetable Skillet
- Salmon Lettuce Wraps
- Spicy Salmon Salad
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Citrus Salmon Skewers Recipe
Ingredients
- 1 lb salmon, cut into 1-inch cubes
- 2 lemons, cut into slices
- 2 limes, cut into slices
- 1/4 tsp salt
- 1/2 tsp oregano
- 1/4-1/2 tsp pepper
- 1/2 tsp garlic powder
- Freshly chopped parsley
Instructions
- Soak skewers in a long shallow pan filled with water for 15 minutes. Remove skewers from water and pat dry with paper napkins.
- In a medium bowl, stir together salt, pepper, garlic powder and oregano. Add cubed salmon and toss to coat the salmon.
- Assemble the skewers, starting with a cube of seasoned salmon. Fold citrus slices in half and skewer through both ends, as shown in the pictures. Alternate citrus slices with salmon cubes until skewers are filled.
- Heat a grill or grill pan over medium-high heat. Add skewers to the grill or grill pan, once hot. Cook for approximately 1 to 2 minutes per side, until salmon reaches medium-rare.
Notes
- Make sure to soak your skewers before use.
- King salmon is the most common found in the market and has a great flavor profile.
- If you are worried about the meat sticking to the skewer, spray them with a bit of non-stick spray before placing your ingredients onto the skewer.
- To tell if the salmon is done, for best results, use a meat thermometer. 145 degrees is a good temp for the salmon to be done.
