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.
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.
- 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.
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.