Quick Salmon Skewers

    (9)
    1 hour 8 min

    This is a simple marinade for salmon that uses lots of flavourful herbs. It's an easy summer recipe as you cook the salmon on bamboo wooden skewers over hot coals. Perfect for those few weeks we get to use the barbecue!


    9 people made this

    Ingredients
    Serves: 2 

    • 350g salmon fillets, about 2cm thick, cut into 5cm strips
    • 5 tablespoons lemon juice
    • 60ml white wine
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon chopped fresh dill
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons minced garlic
    • 1 pinch crushed chilli flakes
    • 4 tablespoons olive oil

    Method
    Prep:30min  ›  Cook:8min  ›  Extra time:30min marinating  ›  Ready in:1hr8min 

    1. Preheat barbecue for medium-low heat.
    2. Lie the salmon in the bottom of a baking dish. Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red chilli flakes in a bowl. Slowly drizzle in the olive oil, while whisking vigorously. Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.
    3. Thread the salmon onto soaked wooden skewers lengthways. Cook on preheated barbecue until cooked in the centre, about 4 minutes per side. Serve immediately.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (5)

    by
    33

    This was really good. i was a little scared of the mint at first, I was not sure the flav. combo would work, but wanted to make it as written to give it a fair review. I have to say i loved the mint in the mix, it was delish. the only thing i found was that we used the metal skewers for some and because we could not find all of them, we cooked some of the strips in foil on grill. Once the salmon was cooked, it was nice and flakey and hard to remove form skewers without crumbling. next time i will just use the foil. thanks for a great recipe  -  19 Jun 2008  (Review from Allrecipes US | Canada)

    by
    17

    Pretty good, however we didn't enjoy the mint. Next time I'll make it without the mint and use more dill.  -  04 Aug 2009  (Review from Allrecipes US | Canada)

    by
    14

    Loved the combination of flavors!  -  02 Aug 2009  (Review from Allrecipes US | Canada)

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