These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.
Grilled Salmon Skewers
For the Salmon
- 8 wooden skewers
- 2 lbs wild sockeye salmon (or another fresh salmon of your choice)
- 3-4 lemons
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
For the Tzatziki
- 2 cups plain Greek yogurt
- 1 Persian Cucumber (thinly sliced)
- juice of 1 lemon plus more if needed
- 3 cloves garlic (finely minced)
- 2 tablespoon chopped fresh dill
- Kosher salt and freshly ground black pepper
- Soak the wooden skewers in water for at least and hour.
- Heat your grill to medium high heat.
- Cut the salmon into 1 inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.
- Alternate threading the salmon and the lemon slices on the wooden skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper. Squeeze 1/2 of the remaining lemon juice on top.
- Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side until the salmon is almost fully cooked through. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
- Serve the salmon skewers with the Tzatziki sauce and extra lemons if desired.
For the Tzatziki
- Combine the yogurt, cucumber, lemon juice, garlic and dill in a medium bowl and stir to combine.
- Season with salt and pepper as needed.
- Serve as needed and keep up to 1 week.
Adapted from Skinny Taste
