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Garlic Herb Sockeye Salmon and Shrimp Skewers

Nothing says summer quite like a meal cooked on the grill, and these seafood skewers are perfect for celebrating the last few weeks of summer. They are packed with fresh herbs and rounded out with just enough garlic and a touch of lemon juice to brighten up the flavor.


Recipe Variations

Sockeye salmon and shrimp are excellent choices for skewers because they both have a firm texture that holds up well on the grill, but other firm fish such as tuna, cod, or halibut would work just as well. A variety of leafy herbs such as tarragon, cilantro, mint, oregano, or chives can be used in place of the suggested ones. Mix up the herb combination to suit your taste or use whatever you have on hand.


If you would like to serve vegetable skewers along with the salmon and shrimp, everything can be marinated at the same time. Vegetables should be placed on separate bamboo skewers for grilling so nothing ends up overcooked. Zucchini, bell peppers, eggplant, mushrooms, red onion, or cherry tomatoes are perfect choices for vegetable skewers.


Equipment

  • Grill: An outdoor gas or charcoal grill is ideal for achieving the classic smoky flavor, but a stovetop grill pan will work as well. If neither is available, a hot cast iron pan can be used with the same temperature and cook times.
  • Tongs: Tongs work well to transfer the skewers onto the grill and to the serving dish.
  • Flexible fish spatula: A flexible fish spatula can help cleanly release the skewers from the grill grates in case they stick on the edges.
  • Bamboo Skewers: Bamboo skewers are a great choice for making kebabs of all varieties.
  • Make sure to soak them for at least an hour before grilling so they do not burn. If you have reusable stainless steel skewers these can be used as well.
Garlic Herb Sockeye Salmon and Shrimp Skewers


What you Need

  • Sockeye Salmon: Wild for Salmon sockeye portions are perfect for this recipe, they come boneless and are easy to skin and cut into cubes.
  • White Gulf Shrimp: Wild for Salmon white gulf shrimp comes already peeled and deveined and ready for skewering.
  • Herbs: Dill, basil, and parsley make an excellent combination, but cilantro, mint, tarragon, oregano, or chives also work well. Try to use the freshest herbs possible for maximum flavor.
  • Extra Virgin Olive Oil: Olive oil makes up a good portion of the marinade and is used as a finishing sauce, so use the good kind here.
  • Lemon Juice: Use the juice from fresh lemons if you can, but the bottled kind will also work.
  • Minced Garlic: Garlic can be minced by hand or run through a garlic press.
  • Honey: Just a little bit goes a long way and contributes to the overall flavor of the marinade.
  • Crushed Red Pepper Flakes: Pepper flakes add just a touch of heat, if you like spicy food you can double or triple this amount.
  • Sliced lemons: Fresh lemon adds lots of flavor to the salmon throughout cooking. Slice them as thinly as possible so they can be easily folded in half when added to the skewer.

   

  
How to make the dish

Prepare the salmon and shrimp. Thaw it in the fridge overnight, remove all packaging, and pat dry with paper towels. Remove the skin from the salmon and cut it into one-inch cubes. Prepare the marinade. Combine all of the marinade ingredients in a large bowl and whisk to combine. Reserve ½ cup of marinade for serving. Add the prepared seafood to the remaining marinade and allow it to rest in the fridge for at least 2 hours and up to 8. The longer it marinates the stronger the flavors will be.
Assemble and cook the skewers. Add the salmon, shrimp, and lemon slices to the soaked bamboo skewers. Grill the skewers on high for 2-3 minutes on each side. Transfer to a serving platter, brush with the reserved marinade and serve immediately.


Serving Suggestions

Serve the skewers alongside grilled corn on the cob or another favorite grilled vegetable or use them to top a garden salad full of greens. Peppery arugula pairs especially well with them.

Garlic Herb Sockeye Salmon and Shrimp Skewers plate 
 Prep Time: 20 minutes
Cook Time: 10 minutes
Wait Time: 2-8 hours
Active Time: 30 minutes
Servings: 4
 

Ingredients 

  • 1 pound sockeye salmon, cut into 1 inch cubes
  • 1 pound white gulf shrimp, peeled and deveined
  • ⅔ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 3 tablespoons minced dill
  • 3 tablespoons minced basil
  • 3 tablespoons minced parsley
  • 4 garlic cloves, minced
  • 2 teaspoons honey
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes.
  • 3 lemons, thinly sliced


1. Prepare the salmon by removing the skin and cutting the fish into one-inch cubes. An easy way to do this is to place the salmon skin side down on your cutting board and use a sharp knife to slice down until you feel the resistance of the skin. Firmly hold the other end of the fish and slide your knife away from you between the fish and the skin and parallel to the cutting board. Repeat this step until each portion of salmon is cut into 1-inch strips with the skin removed. Cut these strips into one-inch cubes.
2. Place the salmon and shrimp on a paper towel-lined plate to dry and set aside.
3. Prepare the marinade by combining the olive oil, lemon juice, dill, basil, parsley, garlic cloves, honey, salt, pepper, and red pepper flakes in a large bowl and whisk to combine.
4. Reserve ½ cup of the marinade and store in the fridge until serving.
5. Transfer the prepared salmon and shrimp to the marinade and gently stir until each piece is thoroughly coated. Cover and refrigerate for 2-8 hours.
6. While the salmon and shrimp are marinating, place 12 bamboo skewers in a baking dish covered with water and soak for at least an hour before grilling.
7. After marinating, place the salmon cubes on a bamboo skewer alternating each cube with a thin slice of lemon leaving an inch or two free on each end, about 6 cubes per skewer. Repeat with the shrimp and remaining lemon slices and discard the used marinade.
8. Just before serving, preheat your grill to high. Use a wire brush to scrub the grill grates and oil them to prevent sticking. You can do this by using tongs to rub them with an oil-soaked paper towel.
9. Once the grates are hot and oiled, add the skewers and cook on high for 2-3 minutes. Flip and cook for another 2 minutes or until just cooked through.
10. Brush with the reserved marinade and serve immediately

 

AUTHOR PROFILE 

Lemon Thyme Kitchen Marisa Kerkvliet Author Profile
 
Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!
 
 
 
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