-
Prep time
40 minutes
-
Cook time
10 minutes
-
Serves
6 to 8
Author Notes
Shish kebabs, satay, yakitori, pinchos, souvlaki—these are the dishes that come to mind when someone mentions warm-weather foods. I crave skewers, slightly charred, dare I say burnt, and a bit sticky and sweet. They can be quickly thrown together, too. Whether it's slathering supermarket barbecue sauce on a chicken thigh pincho or dousing a pork souvlaki in bottled lemon juice, I'm all in.
But these salmon skewers feel special, like you went the extra mile. Cubed pieces of salmon filet are soaked in a bold marinade, heavy on the lemongrass and lime, then grilled until slightly charred on the outside but just shy of being cooked all the way through. Feel free to cook them longer if you prefer your salmon well done. Serve them right on the skewers or over some white rice. I wouldn't mind if you tucked the salmon pieces between two slices of potato bread, either. —César Pérez
Watch This Recipe
Lemongrass Salmon Skewers
Ingredients
-
2 1/2 pounds
salmon filet, cut into 2-inch pieces
-
2
lemongrass stalks, tender parts finely minced
-
3
cloves garlic, minced or grated
-
1/3 cup
cilantro macho or regular cilantro, finely chopped, fronds reserved if using cilantro macho
-
3 teaspoons
Diamond Crystal kosher salt
-
1/2 teaspoon
white ground white pepper
-
1 teaspoon
ground coriander
-
1/4 cup
extra-virgin olive oil, divided
-
2
limes, zested and juiced, plus 2 thinly sliced limes for the skewers
-
2 tablespoons
honey
-
Cooking spray, for grill pan
-
Double-prong metal skewers or wooden skewers soaked overnight in water
Directions
-
Cut salmon filet into 2-inch pieces.
-
In a bowl, whisk together extra virgin olive oil, lime juice and zest, honey, salt, and white pepper. Add lemongrass, garlic, cilantro, ground coriander, and whisk to combine.
-
Add salmon pieces into a resealable bag along with marinade and let rest in the fridge for 30 minutes to an hour.
-
Preheat a grill pan over medium-high heat.
-
Using double prong metal skewers or two wooden skewers that have been soaked overnight, thread 5 pieces of salmon along with 3 to 4 thin slices of lime in an alternating fashion.
-
Spray the preheated grill pan liberally with cooking spray. Place the skewers on the grill pan, ensuring that they aren’t touching and you have enough room to move them around. Cook for 4 to 5 minutes per side, or until slightly charred.
-
Remove from the grill pan and finish with a pinch more of salt, a squeeze of lime, and the reserved cilantro macho fronds or chopped cilantro.
See what other Food52ers are saying.