Grilled Salmon Skewers: Best Ever!

Salmon & Vegetable Skewers
Superb Salmon & Vegetable Skewers!. D.Schmidt for
  • 40 mins
  • Prep: 30 mins,
  • Cook: 10 mins
  • Yield: SERVES 4

These grilled salmon skewers smell so good on the barbecue that you just might find the neighbors coming around to see what you're cooking.  Marinated in a tangy Thai sauce, these succulent skewers will make the whole family happy.  Our kids go wild for them, and so do we!  ENJOY.

What You'll Need

  • 1 lb. fresh salmon, preferably thick fillets (these are easier to skewer)
  • 1 package wooden skewers
  • 6 Tbsp. soy sauce
  • 3 tsp. dark soy sauce
  • 3 Tbsp. fish sauce
  • 1/4 cup OR 2 stalks lemongrass, sliced thinly and then minced
  • 3 kaffir lime leaves, left whole, OR 1 tsp. grated lime zest
  • 3 cloves garlic, minced
  • 2 Tbsp. brown sugar
  • 2 thumb-size pieces galangal or ginger, grated
  • 2 Tbsp. fresh lime juice
  • 1/2 cup water
  • 3 Tbsp. ketchup
  • 1 green Thai chili or jalapeno, minced
  • 2 cups cherry tomatoes
  • 1 cooking onion, quartered (the pieces will fall apart - that's okay. Simply skewers pieces of onion)
  • 1 yellow bell pepper, de-seeded and sliced into square-like pieces
  • 1 plantain, not too ripe (can be on the green side), sliced

How to Make It

  1. Mix all sauce/marinade ingredients together in a sauce pan. Stirring continually, bring to a boil. Remove from heat and allow to cool. Taste test the sauce for saltiness and sweetness. If too sour, add a little more brown sugar. If not salty enough, add a little more fish sauce. If not spicy enough, add more chili. This sauce shouldn't be too sweet, but a tangy balance between sweet and sour.  It should also taste spicy and a little salty.
  1. Prepare salmon by rinsing then cutting into square or cube-like pieces. I liked to use a pair of kitchen scissors for this.  Place in a flat-bottomed bowl or on a plate.
  2. Spoon roughly 5 Tbsp. of the marinade over fish. Gently turn or stir the fish to ensure it is saturated with sauce. Allow to marinate for at least 10 minutes.
  3. Place vegetables and fruit in a mixing bowl. Add 3/4 remaining marinade. Stir well to mix. Set aside to marinate 10 minutes (or longer) before skewering.
  4. When ready to cook, thread alternating pieces of fish and vegetables onto the wooden skewers. Grill until vegetables are softened/browned and fish is cooked. Note that these skewers cook very quickly. I've burned mine more than once - be sure to turn them more regularly than you would with meat.
  5. Serve with jasmine rice or coconut rice plus remaining sauce/marinade on the side.I like to spoon the sauce over the skewers and rice on each plate - it's delicious!