Grilled Salmon Skewers with Garlic and Dijon
These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon... you'll want seconds!
Ingredients
- 1.5 lbs salmon fillets, cut into 1-inch squares
- 2 large lemons thinly sliced
- 16 10-inch bamboo skewers
For the Salmon Marinade:
- 2 Tbsp parsley, freshly chopped
- 2 large or 3 small garlic cloves, pressed
- 1/2 Tbsp Dijon mustard, we used grey poupon
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 Tbsp light olive oil, not extra virgin, pick something with a higher smoke point
- 2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon
Instructions
- Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
- In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.
- Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
- Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.
