Grilled Salmon Skewers

Grilled Salmon Skewers

  • 3) 6oz Lummi Island Wild Coho or Sockeye salmon portions, cut into 1 inch pieces
  • 1 red or orange bell pepper, cut in 1" pieces
  • 1 portobello mushroom, cut in 1" pieces
  • 1 small red onion, cut into 1" pieces
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp chopped fresh oregano
  • Olive oil cooking spray
  • 2 tsp sesame seeds
  • 1 tsp kosher salt
  • 12 bamboo skewers soaked in water 1 hour

  1. Heat the grill on medium heat and spray the grates with oil.
  2. Mix oregano, sesame seeds, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  3. Beginning and ending with salmon, thread salmon and alternate vegetables onto 6 pairs of parallel skewers to make 6 kebabs total.
  4. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
  5. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Back to blog