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Salmon Kebabs

Brittany Carlson

These are perfect for a summer evening. Put them on the grill or broil them. They are a hit either way. This recipe makes about 4 kebabs. 


1 pound of salmon, cut into squares for skewer. Make sure the skin is removed-- I asked my butcher to do this for me

1/2 cup parsley, chopped finely 

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspon ground cumin

1/4 teaspoon allspice

1/2 teaspoon ground coriander 

1/2 freshly squeezed lemon 

1 garlic, finely chopped 

1/4 teaspoon chili flakes (or more if you like an extra kick— I like things more mild) 

1/2 red onion -- this is for the skewer-- do not mix in with your spice marinade 

Skewers - either metal or wood


1. Combine all of your spices and lemon and then mix in salmon squares. Cover the mixture and stick it in the fridge for later. Marinate your salmon for as long as you can-- up to 6 hours is best but you can get away with a little over an hour. 

2. When you're about ready to eat, cut your onion into little squares to separate the salmon on the skewer. Prepare your skewers using two pieces of onion to separate each salmon square. 

2. Line a pan with parchment paper and set your oven to broil. Broil for about 2 minutes and then turn your salmon to the other side and broil for another two minutes.