You won’t find a better way to serve salmon than with a combination of meaty bites and meaty flavors. In this recipe, the salmon fillets are marinated in a flavorful but simple mixture of smoky paprika, garlic, cayenne pepper, lemon juice, and water. The salmon is then skewered and grilled or broiled, and served with a cooling pomegranate-walnut salad.
Try to get your hands on this easy salmon recipe that works magically with the seasonings to create perfect smoked salmon for your next party. If you’re not a smoker, marinate the salmon in olive oil for at least 30 minutes.
Summer is already in full swing, and there’s no better time to light up the grill for friends and family. Whether you’re cooking up some grilled salmon, or common favorites like burgers or chicken, make sure you make room in your schedule for one of these simple yet impressive recipes. Not only are they easy to make, but they also look great when placed on your table at your next barbecue.
Salmon Skewers koy Skewers of smoked salmon are grilled with a hint of brown sugar and a smoky taste from the spices in a typical Northwest manner.
Skewers of Smoked Salmon
Smoky Fish Skewers are a reimagining of how Native Americans used to prepare their salmon.
They would tie the salmon with green cedar branches instead of skewers and cook it gently over open flames.
In Depoe Bay, Oregon, I saw the most unique salmon preparation I’ve ever seen.
Thousands of people go to this lovely tiny coastal town, which boasts the world’s smallest navigable port, for an annual Indian Salmon Bake.
Depoe Bay was formerly home to coastal Salish Indian tribes known for their fishing prowess.
They would have yearly Potlatches, which consisted of a feast, gift exchange, and dance.
This feast has featured fish grilled over fire logs throughout the years.
Depoe Bay still commemorates the Indian nations with an annual Depoe Bay Salmon Bake that takes place every September.
An eighty foot trench is filled with six cords of fir and three cords of alder on the morning of the event, before dawn, to maintain the heat and provide taste.
It is then lit and will burn for the rest of the morning.
Green saplings are utilized as holding racks for the fish in the traditional Indian style, and they are cross braced with sturdy twigs to keep the salmon safe.
The skewered salmon fillets are then placed on either side of the 80-foot trench to roast gently over the hot, smokey logs.
It’s a spectacular sight to see, and the salmon tastes even better.
The meat is juicy, smokey, and slightly crunchy.
Smoked Salmon Skewers Recipe
We were unable to attend the Salmon Bake last year, but I was determined to recreate the flavor.
I can only do so much since I don’t have space for an 80′ barbeque pit and I’m out of alder and fir logs. So you improvise.
I had some lovely fish in the fridge, as well as skewers.
I also took my Griddler with me since it was pouring.
I also added smoked spices to attempt to replicate that wonderful outside grilled flavor.
I sliced the fish into bite-sized pieces, brushed them with olive oil, and then rolled them in a combination of brown sugar, smoked paprika, and smoky hickory Powder.
Each side was seasoned with salt and pepper before being grilled.
No, it wasn’t conventional, and the taste didn’t quite match the authentic Indian Bake, but I must admit it was tasty.
As a result, we have Smoky Salmon Skewers. I hope you enjoy yourselves!
Please leave a comment and pin us on Pinterest if you enjoy this dish!
Recipes to Print
Smoky Salmon Skewers
Smoky Salmon Skewers are grilled with a touch of brown sugar and a wonderful smoky taste from smoked paprika and smoked hickory powder in the typical Northwest manner.
Time to Prepare: 10 minutes
3 minutes to cook
Time allotted Time: 13 minutes
Main Dish Course
Smoky Salmon Skewers is a keyword that may be used to describe a dish.
2 people servings
calorie count: 341 kcal
- Salmon, 3/4 pound
- 1 tablespoon extra virgin olive oil
- 2 tbsp sugar (brown)
- 1 tsp paprika (smoked)
- a half teaspoon of hickory smoke
- 1/2 teaspoon sea salt (preferably Himalayan Pink Sea Salt)
- a quarter teaspoon of pepper
- 2 thinly sliced lemons
Preheat the Griddler to the Grill position.
Salmon should be cut into big bite-size pieces. Add the olive oil and coat everything evenly.
Brown sugar, smoked paprika, hickory smoke powder, salt, and pepper in a shallow mixing dish Using the sugar mixture, coat the fish.
In Skewers, alternate salmon with lemon slices.
Close the lid on the hot Griddler and add the fish Skewers. Cook for 2 to 3 minutes.
Drizzle 1 tsp olive oil over 1 tbsp prepared pesto over fish as an option.
341 calories | 22 grams of carbohydrates | 35 grams of protein | 13 grams of fat | 2 grams of saturated fat | 93 milligrams of cholesterol | 662 milligrams of sodium | 1005 milligrams of potassium | 3 grams of fiber | 14 grams of sugar
Char Salmon from George’s
Salmon is always one of my favorite fish to grill since it has that awesome smoky flavor. While I love to use it in salads and sandwiches, I’m always on the hunt for new ways to use it. This time, I’m not doing anything too complicated, but I do want to share one of my favorite methods for making salmon skewers.. Read more about smoked salmon candy and let us know what you think.
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