Why You’ll Love This Recipe
Garlic and lemon are a classic flavor pairing, and this recipe takes it to the next level with tender, juicy salmon and fresh herbs. The marinade infuses the fish with rich flavors while the lemon slices add a refreshing citrus note. Whether you grill or broil the kabobs, they cook up with a beautiful char and a deliciously crisp exterior. Plus, the yogurt dipping sauce adds an extra creamy, tangy kick to each bite.
Ingredients
- 2 lb wild salmon fillet (or steelhead trout)
- Zest from 2 large lemons
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil (or avocado oil)
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp maple syrup (or honey)
- 6 garlic cloves, pressed or grated
- 1 tbsp fresh thyme
- 2 tbsp freshly chopped dill
- 2 tsp sea salt
- Ground black pepper
- For Yogurt Dipping Sauce:
- 1 cup plain yogurt
- Zest from 1 lemon
- 3 garlic cloves, pressed or grated
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped chives
- 1/2 tsp sea salt
- Ground black pepper
- 1 to 2 tbsp olive oil
- Bamboo skewers
- 2 large lemons, thinly sliced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Making the Marinade: In a large mixing bowl, zest the lemons and add the zest. Squeeze out the lemon juice (about 1/4 cup) into the same bowl. Add the olive oil, Dijon mustard, maple syrup, garlic, thyme, dill, salt, and pepper. Whisk everything together until well combined.
- Marinating the Salmon: Cut the salmon into 1-inch chunks (remove the skin if preferred). Add the salmon chunks to the marinade, gently mixing until they are fully coated. Cover and refrigerate for 30 minutes to 1 hour, or overnight for maximum flavor.
- Preparing the Kabobs: Soak bamboo skewers in water for 10 minutes to prevent them from burning. Thinly slice 1 or 2 lemons into wedges. Skewer the salmon chunks, alternating with slices of lemon.
- Grilling or Broiling:
- Grilling: Preheat the grill to 525°F for at least 10 minutes. Oil the grates to prevent sticking. Grill the kabobs for about 3 to 4 minutes per side, until the salmon reaches an internal temperature of 135°F-140°F.
- Broiling: Preheat the oven to 425°F and switch to broil mode. Place the kabobs on a wire rack on a foil-lined baking sheet. Broil for 5 to 7 minutes per side, until golden and charred, and the internal temperature reaches 135°F-140°F.
- Making the Yogurt Sauce: In a small mixing bowl, combine the yogurt, lemon zest, garlic, dill, chives, salt, pepper, and olive oil. Mix well and serve as a dip for the kabobs.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes (plus marinating time)
- Cook time: 10-15 minutes (grilling or broiling)
Variations
- Vegetarian Option: Swap the salmon for firm tofu, marinate it the same way, and grill or broil.
- Different Proteins: You can use other fish, like tuna or swordfish, or even chicken breast as a substitute for salmon.
- Herb Variations: Experiment with other fresh herbs such as rosemary or parsley if you don’t have thyme or dill on hand.
Storage/Reheating
- Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat kabobs in the oven at 350°F for 5-7 minutes or on the grill for a few minutes until warmed through.
FAQs
1. Can I make these kabobs ahead of time?
Yes, you can marinate the salmon the night before and assemble the kabobs just before cooking.
2. How do I know when the salmon is fully cooked?
Salmon is done when it reaches an internal temperature of 135°F-140°F. It should be opaque and flake easily with a fork.
3. Can I use a different oil for the marinade?
Yes, you can substitute olive oil with avocado oil or even a mild vegetable oil if preferred.
4. Can I grill the kabobs on a grill pan?
Yes, if you don’t have an outdoor grill, you can use a grill pan over medium-high heat.
5. What can I serve with these kabobs?
Serve these kabobs with a light salad, roasted vegetables, or a side of couscous or quinoa for a complete meal.
6. Can I broil the kabobs instead of grilling them?
Yes, broiling works well too. Just ensure you check the internal temperature to avoid overcooking.
7. How long should I marinate the salmon?
For best flavor, marinate the salmon for 30 minutes to 1 hour. You can marinate it overnight for a more intense flavor.
8. What type of salmon should I use for kabobs?
Wild-caught salmon works best for its flavor and texture, but you can use farmed salmon as well.
9. Can I freeze the marinated salmon?
It’s best to cook the salmon fresh after marinating. Freezing might alter its texture.
10. How do I prevent the kabobs from sticking to the grill?
Preheat the grill properly and oil the grates before cooking the kabobs.
Conclusion
These garlic and lemon salmon kabobs are a simple yet elegant dish that combines fresh, zesty flavors with the richness of salmon. Whether you choose to grill or broil them, they’re sure to be a hit at your next dinner or special occasion. The addition of the creamy yogurt dipping sauce takes these kabobs to the next level, offering a refreshing complement to the smoky salmon. Enjoy!
Garlic & Lemon Salmon Kabobs
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10-15 minutes (grilling or broiling)
- Total Time: 25-30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling or Broiling
- Cuisine: American
- Diet: Gluten Free
Description
Garlic and lemon salmon kabobs, marinated to perfection and grilled or broiled, served with a creamy yogurt dipping sauce.
Ingredients
2 lb wild salmon fillet (or steelhead trout)
Zest from 2 large lemons
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil (or avocado oil)
1 1/2 tbsp Dijon mustard
1 1/2 tbsp maple syrup (or honey)
6 garlic cloves, pressed or grated
1 tbsp fresh thyme
2 tbsp freshly chopped dill
2 tsp sea salt
Ground black pepper
1 cup plain yogurt
Zest from 1 lemon
3 garlic cloves, pressed or grated
1 tbsp freshly chopped dill
1 tbsp freshly chopped chives
1/2 tsp sea salt
Ground black pepper
1 to 2 tbsp olive oil
Bamboo skewers
2 large lemons, thinly sliced
Instructions
- Making the Marinade: In a large mixing bowl, zest the lemons and add the zest. Squeeze out the lemon juice (about 1/4 cup) into the same bowl. Add the olive oil, Dijon mustard, maple syrup, garlic, thyme, dill, salt, and pepper. Whisk everything together until well combined.
- Marinating the Salmon: Cut the salmon into 1-inch chunks (remove the skin if preferred). Add the salmon chunks to the marinade, gently mixing until they are fully coated. Cover and refrigerate for 30 minutes to 1 hour, or overnight for maximum flavor.
- Preparing the Kabobs: Soak bamboo skewers in water for 10 minutes to prevent them from burning. Thinly slice 1 or 2 lemons into wedges. Skewer the salmon chunks, alternating with slices of lemon.
- Grilling or Broiling:
- Grilling: Preheat the grill to 525°F for at least 10 minutes. Oil the grates to prevent sticking. Grill the kabobs for about 3 to 4 minutes per side, until the salmon reaches an internal temperature of 135°F-140°F.
- Broiling: Preheat the oven to 425°F and switch to broil mode. Place the kabobs on a wire rack on a foil-lined baking sheet. Broil for 5 to 7 minutes per side, until golden and charred, and the internal temperature reaches 135°F-140°F.
- Making the Yogurt Sauce: In a small mixing bowl, combine the yogurt, lemon zest, garlic, dill, chives, salt, pepper, and olive oil. Mix well and serve as a dip for the kabobs.
Notes
For best flavor, marinate the salmon for 30 minutes to 1 hour, or overnight for a more intense flavor.
For a vegetarian option, swap the salmon for firm tofu, marinate it the same way, and grill or broil.
If using a grill pan, preheat it over medium-high heat for best results.
These kabobs pair well with light salads, roasted vegetables, or couscous/quinoa.
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
