Garlic and lemon salmon kabobs, marinated to perfection and grilled or broiled, served with a creamy yogurt dipping sauce.

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

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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.

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.