Grilled Salmon Kebabs
Prep time
Cook time
Total time
Fresh salmon kebabs skewered between limes for a new take on summer grilling.
Serves: 10-12 skewers
  • 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)
  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.
Recipe by The Crepes of Wrath at