Salmon On A Stick
I am a big fan of grilled meat on a stick. Kebobs of any variety are always welcome on my dinner table. Though, I will admit that most of the time when I make kebobs the flavors lean heavily toward Middle Eastern. This should make sense considering most people, when they hear the word kebob, think of lamb and the flavors of the Mediterranean.

While those spices may dominate the wonderful world of kebobs, there are plenty of other ways to enjoy them. For instance, last night I was playing with a recipe that I came across for salmon kebobs which caught my eye. I honestly hadn’t given much thought about using fish to make kebobs beyond the obvious shrimp. Because, in my mind, it would just fall apart. The reality is there are a lot of types of fish that will work, it just has to be a firm-fleshed variety like tuna or, in this case, salmon.

If you have the good fortune to be in possession of a beautiful, wild-caught, fresh side of salmon, please don’t use it for kebobs! A really nice piece of salmon should be eaten with reverence and cooked simply such as in our recipe for Slow-Roasted Salmon or this one for Salmon Roasted in Butter.

However, if you come across some nice salmon fillets and have a hankering to try something new with your fish, give this recipe for Marinated Salmon Kebobs a go. For the record, the original recipe called for white wine vinegar which I replaced with white wine. I wasn’t a huge fan of the vinegar, but others may feel differently. You can try it either way.

Marinated Salmon Kebobs Recipe
Adapted from Plating Pixels
Yields 6 Kebobs

Ingredients
2 pounds fresh salmon fillet, skin removed
1/4 cup white wine (or 1/2 cup white wine vinegar)
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
2 tablespoons fresh chopped dill
1 large zucchini sliced into 1/8-inch pieces
Metal or wood skewers if using wood, soak in water for at least 30 minutes to prevent burning
Salt and pepper to taste
2 tablespoons cooking oil

Directions
Prep the salmon
Cut the salmon fillets crossways into long strips that are 1/2-inch wide. Place them in a large zipper bag. Add the wine (or vinegar), lemon juice, lemon zest, and fresh dill to the bag. Zipper the bag to seal it tightly and shake the contents to combine.

Marinate the salmon
Marinate the salmon in the refrigerator for no longer than 20 minutes. Marinating longer than that will cause the acids to cook the salmon.)

Preheat the grill
Preheat your gas or charcoal grill to medium heat. Remove the salmon from the bag and discard the marinade.

Make the kebobs
Thread the salmon pieces accordion-style onto your skewers alternating the salmon slices with zucchini slices. Sprinkle with salt and pepper.

Lightly oil your grill to prevent sticking. Immediately place the salmon kebobs on the grill. Cook uncovered, rotating halfway through until grill marks appear and the fish is flaky when tested with a fork (about 5 to 7 minutes).

Serve
Squeeze a bit more lemon juice over the kebobs when serving.

Adjust salt and pepper to taste.