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Grilled Salmon Skewers with Garlic and Dijon

Salmon, lemon, garlic, Dijon, and a grill. Basically dinner with fewer opportunities for a casserole to become a personality.

Serves 4 Makes 8 skewers 20 min prep 12–16 min grill

Ingredients

For the skewers

  • 1.5 lb salmon fillet, skin removed, cut into 1-inch cubes
  • 2 large lemons, thinly sliced
  • 16 bamboo skewers, 10-inch, soaked in water 1 hour

For the marinade

  • 2 Tbsp fresh parsley, chopped
  • 2 garlic cloves, or 3 small cloves, pressed
  • 1/2 Tbsp Dijon mustard, such as Grey Poupon
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 Tbsp light olive oil, not extra virgin
  • 2 Tbsp fresh lemon juice, about 1/2 large lemon

Instructions

Brandon note: grill about twice as long as the original recipe says. Plan on 12–16 minutes total, turning every 3–4 minutes, until the salmon is cooked through and flakes easily.
  1. Soak the bamboo skewers in water for at least 1 hour so they do not burn up like they have something to prove.
  2. Preheat the grill to medium, about 375°F.
  3. Mix the marinade in a bowl: parsley, garlic, Dijon, salt, pepper, oil, and lemon juice.
  4. Thread salmon cubes and folded lemon slices alternately onto two skewers per kebab. Two skewers make them easier to turn.
  5. Brush marinade on all sides of the skewers.
  6. Oil the grill grates, then place the skewers on the grill.
  7. Grill 12–16 minutes total, turning every 3–4 minutes, until the salmon is just cooked through and flakes easily.

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