Description
You’ll be making these healthy, grilled Blackened Salmon Skewers all summer long! They’re spicy, smoky, and delicious.
Yield: 4servings | Serving Size: 2skewers
Ingredients
16bamboo or metal skewers, about 10 to 12 inches, if bamboo soaked in water 1 hour
olive oil spray
46 ounces skinless salmon filet, diced in 1 inch chunks
1tablespoonsweet paprika
1/2teaspoondried cayenne pepper
1teaspoongarlic powder
1teaspoondried thyme
1teaspoondried oregano
1teaspoonkosher salt
1/8teaspoonblack pepper
3largelemons
chopped parsley, for garnish
Instructions
- Once the skewers are soaked, heat the grill on medium heat and spray the grates with oil. If using metal skewers, there’s no need to soak.
- Place salmon in a large bowl and spritz the salmon with oil. Combine all the spices, from paprika to black pepper in a small bowl and mix. Rub all over the salmon.
Cut one lemon into wedges, for serving. Slice the other two lemons into very thin rounds.
- Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Spray the fish with more oil so they don’t stick to the grill.
- Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Transfer to a platter, top with fresh parsley and serve with lemon wedges.
Last Step:
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Notes
Note, to prevent sticking make sure the grill is hot, the grates are well oiled and don’t try to move the fish until it easily releases on it’s own, about 4 to 5 minutes before turning.
Nutrition
Serving: 2skewers, Calories: 199kcal, Carbohydrates: 10.5g, Protein: 26.5g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 72.5mg, Sodium: 352.5mg, Fiber: 5g, Sugar: 2.5g
