Delicious Grilled Salmon Skewers

Growing up, salmon was always something we ordered at restaurants – never something we made at home. My mom would say it was “too fancy” for our weeknight dinners, and when she did try cooking it once, it came out dry and tasteless.

That’s because she didn’t know the secret to good salmon – keeping it simple and not overcooking it. These grilled salmon skewers changed everything for me. They’re as easy as threading chunks of fish onto sticks and giving them a quick turn on the grill. Even my kids, who usually turn their noses up at fish, ask for seconds when I make these.

What Kind of Salmon Should I Use?

For grilled salmon skewers, you’ve got several great options that will work beautifully. King (Chinook) salmon is fantastic for grilling because of its higher fat content, which helps keep the fish moist on the grill, but sockeye or coho salmon are also excellent choices that won’t break the bank. When shopping, look for salmon with firm, bright flesh and no strong fishy smell – the fresher, the better. If you’re using frozen salmon, just make sure to thaw it completely in the refrigerator and pat it dry before cutting into chunks for skewering. For this recipe, you’ll want pieces that are roughly the same size (about 1.5 inches) so they cook evenly on the grill.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Salmon: While salmon gives the best results here, you can use other firm fish like mahi-mahi, swordfish, or tuna. Just watch the cooking time as these might need a bit less time on the grill.
• Honey: Maple syrup or agave nectar work great as alternatives to honey. Brown sugar mixed with a tiny bit of water can also do the trick.
• Apple cider vinegar: Rice vinegar or white wine vinegar can easily replace apple cider vinegar. Lemon juice works too, though you might want to use a bit less.
• Coconut aminos: Regular soy sauce or tamari are perfect substitutes – just use a bit less salt in the recipe since these are typically saltier than coconut aminos.
• Fresh ginger: If you don’t have fresh ginger, you can use 1/4 teaspoon of ground ginger instead. The taste won’t be quite as zingy, but it’ll still work well.
• Sesame seeds: Black sesame seeds work just as well as white ones, or you can skip them if you don’t have any – they’re mostly for looks and a bit of crunch.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon skewers is preventing the fish from sticking to the grates and falling apart – solve this by making sure your grill is properly preheated and the grates are well-oiled before placing the skewers. Another common mistake is cutting the salmon pieces too small, which can lead to overcooking; aim for 1.5-inch cubes to keep the fish moist and tender. Don’t skip marinating time – letting the salmon sit in the marinade for at least 30 minutes (but no more than 2 hours) allows the flavors to penetrate while the acid from the vinegar helps firm up the flesh. For perfectly cooked salmon skewers, avoid the temptation to constantly flip them – instead, grill for about 3-4 minutes per side and look for the fish to be just opaque in the center, as overcooking will make it dry and chalky.

What to Serve With Salmon Skewers?

These Asian-inspired salmon skewers pair really well with fluffy white rice or brown rice to soak up all that tasty honey-ginger sauce. If you’re keeping things light, try serving them over a bed of cauliflower rice or with a simple cucumber salad dressed with rice vinegar and sesame oil. For a complete meal, I like to add some roasted broccoli or asparagus on the side – just toss them with olive oil and pop them in the oven while the salmon cooks. You could also serve these skewers with a side of edamame or a crunchy Asian slaw for extra texture and freshness.

Storage Instructions

Keep Fresh: Once your salmon skewers have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days. I like to keep the green onions and sesame seeds separate and sprinkle them on just before serving to keep them crisp.

Prep Ahead: Want to get a head start? You can cube the salmon and make the marinade up to 24 hours in advance. Keep them separate in the fridge, and combine them about 30 minutes before you plan to grill. This makes dinner prep super quick and easy!

Enjoy Later: To enjoy your leftover skewers, take them out of the fridge about 10 minutes before eating. You can serve them cold in a salad, or gently warm them in a 275°F oven for about 5-7 minutes. Just be careful not to overheat, as salmon can dry out quickly when reheated.

Preparation Time	15-25 minutes
Cooking Time	10-15 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 150-160 g
• Fat: 80-90 g
• Carbohydrates: 30-40 g

Ingredients

• 1.5 pounds of salmon (without skin and bones)
• 3 tablespoons of honey
• 2 tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1/4 cup coconut aminos (or use soy sauce/tamari)
• 2 minced garlic cloves
• 1 tablespoon of grated ginger
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 tablespoons of chopped green onions
• 1 teaspoon of white sesame seeds

Step 1: Prepare the Salmon and Marinade

Begin by cutting the salmon into cubes approximately 1 ½ – 2 inches in size and place the cubes in a large bowl.

In a separate small bowl, whisk together the honey, olive oil, vinegar, coconut aminos, garlic, ginger, salt, and pepper.

Pour 2/3 of this marinade over the salmon cubes, ensuring they are well coated.

Allow the salmon to marinate for 20 minutes to soak up the flavors.

Step 2: Reduce the Remaining Marinade

While the salmon is marinating, take the remaining 1/3 of the sauce and pour it into a small pan.

Heat it over medium-high heat until it comes to a simmer.

Allow it to simmer for approximately 5 minutes, letting it reduce and thicken slightly.

Once done, remove it from the heat and pour it into a small bowl to cool.

Step 3: Grill the Salmon Skewers

Preheat your grill to high heat.

Thread the marinated salmon pieces onto skewers.

Grill the skewers for approximately 4 minutes on each side until the salmon is lightly charred and cooked through.

While grilling, brush the salmon regularly with any leftover marinade from the bowl to enhance the flavor.

Step 4: Final Touches and Serving

Once the salmon is done cooking, remove the skewers from the grill.

Brush them with the thickened sauce to add an extra layer of glaze and flavor.

Garnish the skewers with sesame seeds and chopped scallions for added texture and taste.

Serve immediately with any remaining thickened sauce on the side for dipping.