Grilled Salmon Kebabs

summertime seafood

Last we met, I was regaling you all with my time in Seattle. I was sad that we only had two and a half days to spend exploring the city and hanging out with my sister-in-law Rachel and her fiance, but they were on their way home and we were excited to get on the ferry from Seattle and head into the motherland, Canada. People are surprised when I tell them that my mom is Canadian, but I’m not sure why. Canada seems so similar to America that I forget that there are, in fact, small nuances that make the two countries different, but I never think of Canada as some foreign country like a lot of people seem to do. I enjoy the accents and the slower pace, but then again, anything is slow compared to New York. Even in Seattle, Kramer and I had to remember to stop walking so fast and to actually look around us instead of zooming from point A to point B. It definitely becomes habit to set your sights on one thing and race towards it after you live in the city for any period of time – I bet that even tourists feel the pressure to get moving. I have a love/hate mentality with that way of being, but that’s just me going off on yet another tangent.

Grilled Salmon Kebabs

We took the Clipper from Seattle to Victoria and good lord, I was feeling each wave! The crew handed out ginger candies and Kramer got me a ginger ale, but even with the dramamine I took, I could not get over my sea sickness. Kramer seemed fine, sipping on a beer and enjoying the view, but I pushed my head into his side and covered my head with my arms, trying to regain my balance. The only thing stopping me from puking all over the place was the fact that yes, I was surrounded by other sea sick people and I did not want to start a chain reaction of spewing, especially since Garth was not there to hand me a paper cup. Thankfully the trip did eventually come to an end, and we were quickly ushered through customs before greeting my aunt and grandmother outside of the ferry terminal. We relaxed that night, enjoying homemade spinach manicotti, Caesar salad, and meats that we brought from Seattle for dinner (alongside a few beers, of course). We woke up early the next day and had dim sum at Don Mee’s in downtown Victoria with my aunt (her first dim sum experience – she assured me she loved every single bite) before grabbing a beer with my uncle and new cousin, who I hadn’t yet met. He was pretty funny for someone who can’t really talk yet. They left us after a while, and Kramer and I were left to our own devices to explore the city. We grabbed a Belgian waffle from Wannawafel, walked around, took a nap on the lawn of the parliament building, then had a few drinks and some excellent oysters at Ferris’ Oyster Bar before taking the bus back to Victoria, where we met with my cousins and relaxed a bit after eating and drinking our way through the city. Monday morning, we got up early and get on the ferry to Vancouver, but I’ll bore you with those details next week.

Grilled Salmon Kebabs

Anyway, I saw salmon kebabs on Bon Appetit a while back and they looked awesome. I’ve been doing a partnership with Copper River Salmon this summer, which is where the gravlax I made last month came from. This salmon is just straight up delicious and when my shipment came this month, I was so excited to make kebabs. My friend Emily was having a barbecue, so I knew I’d actually be able to grill ’em, too, instead of my usual method of indoor grilling on my cast iron griddle (which I don’t mind but come on – there’s nothing like a real grill). This brightly colored, fresh salmon made for some excellent summer seafood. I marinated it in a quick mixture of sesame oil, sriracha, lemon juice, and soy sauce, wedged cubes of it between thin slices of lime, and grilled away. The lime really comes through, but not too much, and the salmon was just perfect. I’m going to have to start sneaking into my various grill-owning friends’ apartments for this. Don’t tell them.


Grilled Salmon KebabsJust hanging out, waiting for the ferry to Canada.

Grilled Salmon KebabsGrilled Salmon KebabsGrilled Salmon KebabsUncle Geoff and his son, Liam.

Grilled Salmon KebabsKramer is quite good at carrying a diaper bag.

Grilled Salmon KebabsMy Aunt Donna and Liam.

Grilled Salmon KebabsOur wafel.

Grilled Salmon KebabsSipping on a mojito.

Grilled Salmon KebabsSkeptical.

Grilled Salmon KebabsScaring my grandmother.

Grilled Salmon KebabsJust look at that fish.

Grilled Salmon KebabsMarinate and skewer ’em.

Grilled Salmon KebabsThen grill for 4-5 minutes on each side.

Grilled Salmon KebabsAnd there you have it!

Grilled Salmon Kebabs

Grilled Salmon Kebabs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 skewers
 
Fresh salmon kebabs skewered between limes for a new take on summer grilling.
Ingredients
  • 2 lbs. salmon, skins removed
  • juice of 1 lemon
  • 3 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 2 teaspoons sesame seeds
  • 1 teaspoon sesame oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 limes, thinly sliced
  • 10-12 skewers, soaked in water for 2-3 hours (minimum)
Instructions
  1. Be sure you've got your wooden skewers soaking in water well before you start cooking. If you're using metal skewers, great, but if you're using wood, you want to soak them so that they don't immediately catch on fire when you put them on the grill. You've been warned!
  2. Combine your lemon juice, soy sauce, Sriracha, sesame seeds, sesame oil, kosher salt, and ground black pepper. Cut your salmon into equal, bite-sized cubes (but still big enough to be able to hang onto a skewer). Place the salmon in a sealable bag with the marinade and let sit in the fridge for at least 1 hour (I let mine sit for 3 hours).
  3. When you're ready to cook, fire up your grill to medium. Skewer the salmon in between thin slices of lime (folding the limes in half so that they stay on the skewers). Spray your grill with some kind of non-stick spray and as you put the kebabs on the grill, be sure to touch the salmon to the hot grill a few times. This will bring the base temperature of the salmon up a bit, which helps it not stick (the reason is some very cold will stick to something very hot, whereas something that is lukewarm or room temperature won't contract as much and therefore will not stick - science!). Grill for 3-4 minutes on each side, until the salmon is cooked through and slightly charred. Serve immediately.

 

11 Responses

  1. I love cooking kebabs on the grill!

  2. Tieghan says:

    I love reading in your post. The is always so much life and realness to them. It is awesome!!
    I also love these skewers. Holy YUM!

  3. Donna Sheridan says:

    These salmon kabobs look delicious!! Thank you again for my unforgettable first Dim Sum experience, and since the literal translation of Dim Sum means “to touch the heart” spending a couple of days with my beautiful niece and her charming husband certainly touched mine. Love to you both xo
    Auntie Donna

  4. Great to see how much fun you have been having. Those kebabs look so delicious, although grilled fish with a little citrus, how can that not be?!

  5. […] Seattle and then Victoria, Kramer and I headed over to Vancouver for our final leg of 2013’s Pacific Northwest tour. I was […]

  6. Anna says:

    Made this last night and it was terrific! Used sockeye that was on super sale, marinated for an hour (due to not wanting to eat dinner at 11pm), and grilled it whole. Thanks!

  7. Lynna says:

    You look so pretty in those pictures! Why have I never thought of adding salmon to kebabs?! Wonderful idea!

  8. Sasha says:

    Ah these are so gorgeous! I love the charred lemon slices :)

  9. […] use and believe in. Obviously, beautiful salmon is one of those things. I’ve made gravlax, grilled salmon kebabs, bourbon cured salmon, and now, a salmon and chickpea salad with canned salmon. I’ll be […]

Leave a Reply

©2017 The Crepes of Wrath