Grilled Salmon Kabobs With Lemon Dill Marinade Recipes

GRILLED SALMON KABOBS

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.

BEST SALMON MARINADE

Steps:

• Combine all of the ingredients for this salmon marinade (minus the salmon) into a medium bowl and whisk to combine.
• Pour the marinade onto the bottom of a baking sheet, large casserole dish, or in a gallon-size plastic bag, and then place the salmon fillet skin side up in the marinade and cover.
• Let the salmon marinate in the refrigerator for at least 30-45 minutes. Make sure not to marinate any longer or you risk the citrus activating the cooking process.
• Cook salmon using your favorite method. We recommend our oven-baked salmon recipe.

GRILLED SALMON KABOBS

Steps:

• In a medium bowl, combine all the marinade ingredients - olive oil, lemon juice, red onion juice, garlic, dried rosemary, salt and pepper. Add the salmon cubes, toss to coat and marinate for 1 hour.
• Meanwhile, thread the vegetables on ½ inch wide metal skewers (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
• Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
• Alternatively, grill salmon kabobs using nicely oiled grates on gas grill at medium heat. See note for stove top or broiling options.
• Thread the salmon cubes on ½ inch wide metal skewers. Combine the spices - advieh (or cumin + coriander), dried ground ginger, ground pepper, salt and mango powder or sumac. Sprinkle this mixture generously over salmon cubes on all sides.
• To make the basting mixture, combine leftover marinade with olive oil and pinch of salt. Stir in some tomato paste or saffron water, if preferred.
• Start grilling vegetables ahead of salmon kabobs. When they are about half done, proceed with salmon skewers.
• When the grill is ready, arrange salmon skewers directly over the charcoal grill without the grate, about 4 inches above the glowing coals. Grill kabobs for 3 to 4 minutes on each side, flipping them couple times, until salmon turns opaque throughout. Baste all skewers with basting mixture while grilling and at the end.
• Avoid cooking kabobs too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
• Serve salmon kabobs and grilled vegetables with lemon slices, lavash, rice and sumac on the side.

GRILLED SALMON WITH LEMON-DILL SAUCE

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.

GRILLED SALMON WITH LEMON AND DILL SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place the salmon in a shallow, nonreactive dish. In a bowl, combine the lemon zest, lemon juice, vegetable oil, dill, and garlic. Whisk to combine and emulsify .
• Pour the marinade over the salmon. Cover and refrigerate for 1 to 2 hours.
• Preheat a grill to medium and lightly oil the grates to prevent the fish from sticking. Remove the salmon, reserving the marinade, and place the fish on the grill.
• Pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
• Cook the salmon for about 4 minutes on each side or until the fish flakes easily, basting with the boiled marinade.
• To serve, spoon a little sauce on top of each fillet or steak.

GRILLED SALMON KABOBS WITH LEMON DILL MARINADE

Steps:

• Cut salmon crossway into ½-inch wide strips and place in large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine.
• Marinate in the refrigerator for 20 to 30 minutes (do not marinate longer or the vinegar will start to cook the salmon).
• Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade.
• Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
• Lightly oil grill with light olive oil or cooking spray to prevent sticking. Immediately place salmon kabobs on the grill. Cook uncovered for 5 to 7 minutes, rotating midway, until grill marks appear and fish is flaky when tested with a fork.
• Squeeze a bit more lemon juice on top when serving.

GRILLED SALMON KEBABS WITH DILL

Steps:

• Prepare grill. If using bamboo skewers soak in warm water 15 minutes.
• Pat salmon dry and cut into 8 cubes. Cut zucchini into 3/4-inch-thick rounds. In a bowl stir together wine, oil, dill, and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
• Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper. Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 to 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.)

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

LEMON GRILLED SALMON

Steps:

• Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

GRILLED SALMON WITH LEMON DILL SAUCE

Steps:

• Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.