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Grilled lemon salmon skewers bring summer right to your plate with bright citrus and perfectly flaky fish These make a regular appearance at my backyard gatherings because the prep is quick and the flavor payoff is huge
Every time I toss these skewers on the grill my guests gather around to watch the lemons caramelize and the salmon turn silky My cousin once declared he could eat the entire platter by himself and honestly I cannot blame him
Ingredients
- Boneless skinless salmon cut into chunks: Choose wild salmon for more flavor and firmer texture If farmed is all you can find look for fillets with a vibrant orangey color
- Lemons both for thin slices and for juicing: The juice tenderizes and brightens while the slices add even more citrus aroma as they grill Pick lemons that feel heavy and give a little under gentle pressure
- Garlic freshly minced: it melts into the marinade adding savoriness Grab heads that are plump with tightly packed cloves
- Olive oil good quality extra virgin: helps keep the fish moist on the grill A fruity or peppery variety works brilliantly here
- Salt: for seasoning and drawing out the flavors Choose a fine sea salt for even sprinkling
- Lemon pepper: uses both zest and black pepper for extra brightness Make sure yours is fresh and not clumpy
- Wooden skewers soaked in water: so they do not burn while the salmon grills Bamboo skewers hold up best plus they are affordable for big batches
Step-by-Step Instructions
- Prepare the Marinade:
- Combine fresh lemon juice minced garlic olive oil salt and lemon pepper in a large bowl Whisk thoroughly so the oil emulsifies and the salt dissolves
- Marinate the Salmon and Lemons:
- Add salmon chunks and lemon slices to the bowl Toss gently with your hands to coat everything evenly Make sure the salmon is glossy but not swimming in marinade Let it sit in the fridge for at least 15 minutes for maximum flavor
- Assemble the Skewers:
- Fold each lemon slice in half then thread onto a soaked skewer followed by a chunk of marinated salmon Continue alternating until the skewer is nearly full but not crowded You want the heat to touch all sides
- Preheat and Oil the Grill:
- Set your grill to medium high heat Clean well and brush the grates with a little oil to minimize sticking You can do this with a wadded paper towel gripped by tongs
- Grill the Skewers:
- Lay each skewer carefully across the grates Grill uncovered turning occasionally with tongs so the salmon cooks evenly and the lemons char at the edges Grill until the salmon is opaque throughout and flakes easily This will take about ten to twelve minutes depending on your grill watching closely to avoid overcooking
- Plate and Serve:
- Remove skewers from grill to a clean platter Let them rest for a couple of minutes This allows juices to settle and makes the salmon even more succulent Serve hot with a sprinkle of extra lemon juice if you love brightness
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My favorite part of this recipe is watching the lemon slices get caramelized on the grill They lend a smoky sunshiny taste that reminds me of childhood picnics when we would try to scrape up every last blackened bit of citrus
Storage Tips
Leftover skewers can be cooled and stored in an airtight container in the fridge for up to two days Pull the salmon from the skewers before storing to avoid drying out To reheat I suggest a quick pass through a hot oven just until warmed so the fish stays moist
Ingredient Substitutions
If you cannot find good fresh salmon thick pieces of arctic char or steelhead trout swap in beautifully For a punch of flavor try adding a pinch of smoked paprika to the marinade And if lemons are scarce limes or oranges both bring a fun twist just use thinner slices so they grill fast
Serving Suggestions
These skewers shine as a main with a side of simple rice or roasted new potatoes For more color add a salad of spring peas or cherry tomatoes They also work as a party appetizer just chop the fish a bit smaller and use toothpicks
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Cultural and Historical Context
Salmon is a classic in Pacific Northwest grilling traditions The pairing of citrus with grilled fish is beloved across Mediterranean countries too where local fishermen often use lemon and olive oil for quick open fire meals The simple skewering method keeps the tradition approachable and adaptable
Frequently Asked Questions About Recipes
- → What's the best way to slice salmon for skewers?
Chop the boneless, skinless salmon into 1-inch chunks. That way, they’ll cook evenly and you can slide them on sticks easily.
- → Should I soak skewers if they’re wood?
Definitely soak wood sticks in water for at least 15 minutes. It helps keep them from getting scorched on the grill.
- → Which lemons should I pick?
Grab firm, fresh lemons so your slices keep their shape between pieces of salmon. They’re way easier to thread that way.
- → How can I tell when my salmon’s ready?
Your salmon’s done when it turns opaque, easily flakes apart with a fork, and gets those crispy grill marks on the outsides.
- → Is it okay to put skewers together early?
Yep, you can build your skewers a few hours ahead. Just stash them in the fridge till it’s time to grill for extra convenience.