Recipes, Grilling & Smoking

Garlic, Lemon & Rosemary Salmon Skewers

Would you believe me if I told you that this was my first time barbecuing by myself… ever?! Because it was! Don’t get me wrong, I’ve barbecued before with Jared and my Dad and I certainly know how to use a gas grill but I’ve never done a full on charcoal set up before! After this afternoon, I was HOOKED! 

I have used this little portable Berghoff Table BBQ countless times this summer! I really had no idea how fast it is to set up and the flavor that comes from charcoal is unbeatable! Our patio area is my favorite place to be this summer and I love that I can sip ice-cold rose and bbq at the same time! Plus, it doubles as the best way to make s’mores.

Lemon Herb Salmon Skewers 5

We have been doing tons of fresh fish marinades and recipes this summer. When the temps get super hot I crave light and fresh food. Basically I could live off watermelon slices and things on a stick in the summer!

Lemon Herb Salmon Skewers 2

I love doing skewer recipes because their super easy ‘walk-around-with-food’ and great for parties. These Wüsthof skewers are my fav because they have this amazing handle on the ends. You won’t even need tongs when grilling up these skewers! 

Lemon Herb Salmon Skewers 8

The marinade that we used today comes together super easily and only has to marinate for about 30 minutes. This is one of those salmon recipes that you can pair with anything! This salmon recipe is perfect for summer barbecues and delicious on top of pasta too. Be sure to include this recipe in your next summer dinner line up! 

Garlic, Lemon & Rosemary Salmon Skewers

theinspiredhome.com
INGREDIENTS
  • 1.5 Lbs of cubed salmon chunks 
  • 3 Tbs of extra virgin olive oil 
  • Juice from 1 Lemon
  • ½ Tbs of fresh minced rosemary
  • 1 Tbs of fresh minced garlic
  • 1 Tsp of kosher salt
  • ½ Tsp of black pepper 
  • Thin Lemon Slices for skewers
DIRECTIONS
  1. In a large bowl, whisk together olive oil, lemon juice, rosemary, garlic, salt and pepper. Add in salmon chunks and coat well with marinade. Refrigerate for 30-60 minutes.
  2. Place charcoal briquettes into grill on a pyramid. I put two small pieces of paper stuffed in between the briquettes and lit the paper to get the fire going. Allow your briquettes to burn for 10-15 minutes or until the flame is out and the coals are grey. 
  3. Lace your salmon skewers alternating between two salmon chunks and a lemon slice until skewer is full. Place on grill. Leave salmon skewers to cook on each side until they no longer stick to the grill. Flipping early will cause your skewers to stick and potentially fall apart. I grilled each side about 6-8 minutes. Serve immediately as the perfect summer main dish!

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