These healthy, grilled blackened salmon skewers will have you making all summer long! They are spicy, smoky and delicious.
Grilled, blackened salmon skewers
This grilled salmon recipe is a cross between these salmon skewers and these air fryer salmon bites. We entertain a lot and love to grill and when you have guests having food to stick on a skewer is the right choice. Not only are they pretty, they’re flavorful, smoky, and delicious, and can be made a day in advance. Other grilled salmon recipes to try include this Grilled Mediterranean Cedar Plank Salmon, Grilled Salmon with Avocado Bruschetta, and Spiced Grilled Salmon.
How to prepare perfect salmon skewers
The trick for salmon skewers (or other more delicate or smaller ingredients) is double skewers. You simply thread the pieces onto two skewers at a time, making sure each piece is pierced by both chopsticks. Here are some of the benefits:
- Better Stability: Double skewers can help stabilize the salmon pieces and prevent them from turning or flapping around when you try to turn the skewers. This is especially useful when dealing with softer fish like salmon, which can easily break apart.
- Even Cooking: Because the skewers prevent the salmon from turning, you can simply flip the skewers to ensure all sides get a nice, even heat.
- Easier handling: Double skewers also make turning food on the grill easier. Instead of trying to get under a single skewer with a spatula, you can use tongs to flip the double skewers, reducing the risk of pieces falling off.
This will prevent salmon from sticking to the grill
There’s nothing worse than preparing the ingredients and then having them fall apart on the grill. Here are a few steps to prevent food from sticking to the grill.
- Preheat the grill: Make sure your grill is hot before placing the salmon on it. On a hot grill, the meat is quickly seared so that the gravy is preserved and sticking is prevented.
- Oil the cooking grates: Before you start grilling, take a paper towel soaked in oil and rub it over the grill grates with tongs to create a non-stick surface.
- Don’t move the salmon too soon: After placing your salmon skewers on the grill, allow them to cook undisturbed until they come off easily, usually about five to six minutes. If you try to flip them too soon, they could stick and fall apart.
- Use a spatula: When it comes time to turn your salmon skewers, use a spatula and scoop under the fish to give it a little nudge.
Ingredients for Blackened Salmon
- Salmon: Cut the skinless salmon fillets into 2.5 cm pieces. You can use fresh or frozen salmon.
- Spices: Sweet Paprika, Cayenne Pepper, Garlic Powder
- Herbs: Dried thyme and oregano
- salt and pepper
- Lemons: Cut three large lemons into slices for the skewers and to serve.
- Garnish: Fresh chopped parsley
How to grill blackened salmon skewers
- Soak Bamboo Skewers: Before grilling skewers, be sure to soak them in water for an hour to prevent them from burning.
- Season the salmon: Place the fish in a large bowl and drizzle with oil. Mix all the spices together in a small bowl and rub over the salmon.
- Assemble the skewers: Beginning and ending with the fish, thread the salmon and folded lemon slices onto eight pairs of parallel skewers, making eight skewers in total.
- Grilled Salmon: Spray the fish with more oil to keep it from sticking to the grill. Grill for 8 to 10 minutes, turning occasionally, until salmon is opaque.
- Surcharge: Place the blackened salmon skewers on the platter, top with fresh parsley and serve with lemon wedges.
What to serve with blackened salmon
I know we’ll be grilling these blackened salmon skewers all summer long. They are perfect for entertaining as you can assemble the skewers the day before cooking. Here are some of my favorite side dishes:
How to store blackened salmon
This grilled, blackened salmon is best eaten during the day, but leftovers keep for up to three days. You can heat it up in the microwave or eat it cold on a salad, bowl, or wrap.
More BBQ Skewers Recipes You’ll Love
Yield: 4 portions
Serving size: 2 skewers
Once the skewers are soaked, heat the grill to medium-high and spray the grates with oil. If you use metal skewers, no soaking is necessary.
Place the salmon in a large bowl and drizzle the salmon with oil. Mix all of the spices, from paprika to black pepper, in a small bowl. Rub it all over the salmon.
Cut a lemon into wedges to serve. Cut the other two lemons into very thin slices.
Starting and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers, making 8 kebabs in total.
Spray the fish with more oil to keep it from sticking to the grill.
Grill the fish, turning occasionally, until the fish is consistently opaque, about 8 to 10 minutes total.
Place on a platter, top with fresh parsley and serve with lemon wedges.
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Note: To prevent sticking, make sure the grill is hot and the grates are well oiled. Don’t try to move the fish until it frees itself about 4 to 5 minutes before you turn.
Portion: 2 skewers, Calories: 199 kcal, Carbohydrates: 10.5 G, Protein: 26.5 G, Fat: 9 G, Saturated Fatty Acids: 1 G, Cholesterol: 72.5 mg, Sodium: 352.5 mg, Fiber: 5 G, Sugar: 2.5 G