Grilled Salmon Skewers with Garlic & Dijon

Recipe courtesy of: Natasha’s Kitchen and The National Fisheries Institute’s Salmon Council.

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 servings (8 skewers)

For the skewers:
• 1.5 lb. Salmon fillets, cut into 1-inch squares

• 2 large Lemons, thinly sliced
• 16 (10-inch) Bamboo skewers

salmon kabob

For the marinade:
• 2 tbsp. Parsley, freshly chopped
• 2 large or 3 small Garlic cloves, pressed
• ½ tbsp. Dijon mustard
• ½ tsp. Salt
• ⅛ tsp. ground Black pepper
• 2 tbsp. Light olive oil (not extra virgin, pick something with
a higher smoke point)
• 2 tbsp. of Fresh lemon juice from ½ large lemon or
• 1 small Lemon

1. Prep: Soak bamboo skewers at least 1 hour to keep
them from catching fire. Preheat grill to medium heat
(about 375˚F).
2. In a medium bowl, stir together all of the
marinade ingredients.
3. Double skewer the salmon and lemon slices folded in half
intermittently onto two skewers at a time. (The double
skewer aids in turning the salmon kabobs on the grill.)
Brush both sides of skewered salmon with marinade.
4. Oil the grates, then carefully place salmon skewers onto
the hot BBQ. Grill kabobs for 3-4 minutes per side, or
until salmon is cooked through and opaque.

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