Garlic Lemon Rosemary Salmon Skewers Recipes

GRILLED SALMON SKEWERS WITH GARLIC AND DIJON

Steps:

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

GARLIC, LEMON & ROSEMARY SALMON SKEWERS

Steps:

• In a large bowl, whisk together olive oil, lemon juice, rosemary, garlic, salt and pepper. Add in salmon chunks and coat well with marinade. Refrigerate for 30-60 minutes.
• Place charcoal briquettes into grill on a pyramid. I put two small pieces of paper stuffed in between the briquettes and lit the paper to get the fire going.
• Allow your briquettes to burn for 10-15 minutes or until the flame is out and the coals are grey.
• Lace your salmon skewers alternating between two salmon chunks and a lemon slice until skewer is full. Place on grill. Leave salmon skewers to cook on each side until they no longer stick to the grill. Flipping early will cause your skewers to stick and potentially fall apart. I grilled each side about 6-8 minutes.
• Serve immediately as the perfect summer main dish!

GRILLED ROSEMARY SALMON SPEDINI

Steps:

• Preheat grill to medium-high.
• Combine rosemary, oil, garlic, lemon zest, lemon juice, salt & pepper into a bowl. Add the salmon and toss to coat.
• Alternate salmon & tomatoes on skewers.
• Oil the grill rack and grill spedini carefully, turning once until salmon is cooked (4-6 minutes).
• *Serve Immediately!
• 4 servings: 2 skewers EACH.