Hickory Smoked Salmon Skewers Recipes

HICKORY SMOKED SALMON SKEWERS

Hickory Smoked Salmon Skewers image

These juicy salmon skewers from Lindsey S. Love of Dolly and Oatmeal are marinated in a mustard-based Carolina BBQ glaze and then grilled over hickory wood chips to give the salmon a smoky, full-depth flavor.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 23m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound salmon, skinned and deboned
2 lemons, sliced into thin coins
6 wooden skewers (or more as needed), soaked in water
¼ cup Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
½ cup chopped fresh parsley
Reynolds Wrap® Non Stick Aluminum Foil

Steps:

Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.
Open the grill and lightly oil the foil.
Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 50.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 1.9 g, Sodium 1066.7 mg, Sugar 4.7 g

MOROCCAN SALMON SKEWERS

Moroccan Salmon Skewers image

Provided by Martha Stewart

Categories Appetizers

Yield Makes 2 1/2 dozen

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons whole fennel seeds
Coarse salt and freshly ground pepper
1 3/4 pounds salmon fillet, skin removed, cut into 3/4-inch squares
Moroccan Salmon Skewers

Steps:

Preheat oven to 400 degrees. In a mortar and pestle, combine cumin, coriander, and fennel seeds. Grind until coriander seed is just broken. Alternatively, seeds may be placed in a spice grinder, and pulsed until coriander is just broken; do not overprocess. Spices may also be crushed using a heavy cast-iron skillet. Transfer seeds to a small bowl, and toss with 1 teaspoon salt and 1/8 teaspoon pepper.
Dip 1 side of the salmon into the spice mixture to coat heavily. Repeat with remaining salmon.
Heat a large ovenproof skillet over medium heat. Place salmon, spice-side down, into the pan. Cook until spices are dry, golden, and toasted, about 4 minutes. Immediately transfer pan to oven, and cook until salmon is just cooked through, about 30 seconds. Transfer salmon to a serving platter, and skewer with toothpicks. Serve warm with dipping sauce.

HICKORY SMOKED SALMON SKEWERS

Hickory Smoked Salmon Skewers image

These juicy salmon skewers from Lindsey S. Love of Dolly and Oatmeal are marinated in a mustard-based Carolina BBQ glaze and then grilled over hickory wood chips to give the salmon a smoky, full-depth flavor.

Provided by Reynolds KitchensR

Categories Reynolds®

Time 23m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound salmon, skinned and deboned
2 lemons, sliced into thin coins
6 wooden skewers (or more as needed), soaked in water
¼ cup Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
½ cup chopped fresh parsley
Reynolds Wrap® Non Stick Aluminum Foil

Steps:

Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.
Open the grill and lightly oil the foil.
Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 50.4 mg, Fat 10.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 1.9 g, Sodium 1066.7 mg, Sugar 4.7 g

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Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.

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