Grilled Salmon Skewers With Garlic And Dijon

Grilled Salmon Skewers with Garlic and Dijon

These flavorful skewers are perfect for a quick and easy summer meal. The marinade with garlic and dijon infuses the salmon with delicious savory notes, while grilling adds a smoky touch.

Ingredients:

• 1 ½ lbs salmon fillets, cut into 1-inch cubes
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 ½ tablespoons Dijon mustard
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 medium lemon, thinly sliced
• Fresh parsley, chopped (for garnish, optional)
• Bamboo skewers (soaked in water for at least 30 minutes, or metal skewers)

Cooking Guide:

1. Marinate the salmon: In a large bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, oregano, salt, and pepper. Add the salmon cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Prepare the grill: Preheat your grill to medium heat (around 375°F). Lightly oil the grates to prevent sticking.
3. Assemble the skewers: Thread the salmon cubes and lemon slices alternately onto the soaked bamboo skewers. Make sure the salmon pieces are not overcrowded on the skewers for even cooking.
4. Grill the skewers: Place the skewers on the preheated grill. Grill for 4-5 minutes per side, or until the salmon is cooked through and slightly flaky. The internal temperature of the salmon should reach 145°F.
5. Serve: Garnish with fresh parsley (optional) and serve immediately with your favorite grilled vegetables, rice, or salad.

Tips:

• Use fresh, high-quality salmon for the best results.
• Make sure the salmon cubes are similar in size for even cooking.
• If you don’t have fresh herbs, you can substitute 1 teaspoon of dried thyme and oregano for the fresh version.
• Don’t overcook the salmon. It will continue to cook slightly even after removing it from the grill.
• To test for doneness, gently press the center of the salmon with your finger. It should feel slightly firm but still flake easily.
• You can use metal skewers instead of bamboo skewers. However, metal skewers tend to heat up quickly, so be extra careful not to overcook the salmon.
• Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it cold in salads or flaked and reheated in a pan for sandwiches.