| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes
- 1 small red onion, cut into 1 1/2-inch-wide pieces
- 1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving
- Herb Sauce, recipe follows
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, smashed and peeled
- Kosher salt
- 1/2 cup packed basil leaves
- 1/2 cup packed parsley leaves
Instructions
- Preheat the grill to 375 degrees F.
- Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat.
- To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook’s Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients.
- Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.)
- Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges.
- Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 16 g |
| Cholesterol | 42 mg |
| Sodium | 287 mg |
Reviews
Delicious and so yummy!! I skewered the onions separately as they take a little longer to cook and I wanted my salmon medium rare! The Fennel Apple Slaw she serves the kabobs with makes the dish. The herb sauce could go on anything! Had some with my eggs this morning.
Absolutely delicious. We are so happy to add this to our regular dinner rotation. I doubled the “marinade” and tossed some mixed vegetable in it and roasted them for a yummy side.
This was fantastic. I had to add a little extra olive oil to the sauce, to make a better consistency. It was too thick. Would be great on any fish.
Simple and really tasty. Did take everything off the skewers 3/4 way through cooking so I could take salmon off heat and let onions cook a little longer. Yummy herb sauce!