This Grilled Salmon Kabobs recipe is easy, flavorful, and a family favorite every time!What do you do when you get into a dinnertime rut? Recently I lost all my mojo for preparing and cooking dinner. Something about summertime weather and being outside that sapped my cooking energy. I just found myself not wanting to come inside to cook. I was uninspired to try anything new.
So I lugged out my collection of old cooking magazines and perused the pages until I found my inspiration again. In a Bon Appétit from three years ago I found this recipe for salmon kabobs. It was the recipe that pulled me out of my rut, so I had to share it with you.
I only made minor changes to the recipe. Instead of fresh oregano, I used dried. I’m sure fresh would be lovely, but using dried makes the whole thing less fussy. Unless, of course, you are growing fresh oregano in your garden. Then you should walk right out to your garden and get some for this recipe. Lucky you.
I also omitted the red pepper flakes because my kids freak out if I use too much black pepper. Crushed red pepper flakes are out of the question at this house if the kids are going to eat it. Add those if you want a little heat. I also used more lemon and avocado oil instead of olive oil. I found that when I used two lemons I had to slice them too thinly and some fell apart when I tried to skewer them. When I used three, I could slice them a little thicker, which made them more sturdy and the lemon flavor stronger, which I liked. I used avocado oil because it’s a better oil to use for higher heat.
Kids love food on a stick. Both kids were impressed with this presentation and it was easy! Meghan, Tim, and I all loved this recipe. Luke is still his 4-year-old self who is a bit more picky at dinnertime. Lately he’s eating the fruit and vegetable I offer and then saying he’s done. I’m not freaking out as much as I did when Meghan went through the same phase. I know now that phases are just that, phases, and they always come to an end.
If you’re looking for an easy and healthy summertime grilling recipe, this one is for you. It’s pretty enough to serve to company, but easy enough for a quick weeknight dinner. Dinnertime rut, broken. Enjoy.
- 2 teaspoons dried oregano
- 2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1½ pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 3 lemons, sliced into thin rounds
- 2 tablespoons avocado oil
- 12-16 bamboo skewers, soaked in water for 1 hour
- Preheat your grill to medium heat.
- Mix together the oregano, sesame seeds, cumin, and salt in a small bowl, set aside.
- Beginning and ending with the salmon, thread the salmon and folded lemon slices onto two pairs of side-by-side skewers. You will have 6-8 total skewers, depending on how close you put your salmon and folded lemon slices.
- Brush both sides of the skewers with oil and then sprinkle with the spice mixture.
- Grill, turning once or twice during the grilling time, 5-8 minutes, until the fish is opaque.