Grilled Lemon Salmon Skewers

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

Recipe Questions

→ How should I cut the salmon for skewers?

Cut boneless, skinless salmon into 1-inch pieces to ensure even cooking and easy threading onto skewers.

→ Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 15 minutes to prevent them from burning on the grill.

→ What type of lemons work best?

Fresh, firm lemons that hold their shape when sliced are ideal for threading between the salmon pieces.

→ How do I know when the salmon is cooked?

The salmon should be opaque and flake easily with a fork, with grill marks and slight browning on the edges.

→ Can I prepare the skewers ahead of time?

Yes, the skewers can be assembled a few hours in advance and refrigerated until ready to grill for convenience.