These salmon kebabs are juicy, flakey, and packed with flavour. They come together in no time, it’s a delicious and easy way to make salmon. The salmon marinade is made up of garlic, olive oil, lemon juice, soy sauce, oyster sauce, and more. The skewer is salmon-packed, but you can add slices of vegetables in between, like baby marrows, peppers, onion, or even lemon slices for extra zest.
You can serve the salmon kebabs on fresh green and grain salad, OR, this beautiful (and easy) pickled cucumber ribbon salad creates a beautifully balanced meal. Tried and tested.
Prep time 45 minutes
Cooking time 10 minutes
Serves 10
Ingredients
Directions
Ingredients
For the Salmon Kebabs:
800g salmon, cubed
150 ml (10 Tbsp) lemon juice
125 ml (1/2 cup) olive oil
20 ml (4 tsp) soy sauce
20 ml (4 tsp) oyster sauce
30 ml (2 Tbsp) sesame seeds
20 ml (4 tsp) capers
5 ml (1 tsp) chili flakes
For the Pickled Cucumber Ribbons:
1 cucumber
125ml (1/2 cup) water
125ml (1/2 cup) white wine vinegar
15ml (1 Tbsp) sugar
2.5ml (1/2 tsp) salt
15ml (1 Tbsp) dill, roughly chopped
5ml (1 tsp) chili, roughly chopped
Directions
For the Salmon Kebabs:
For the marinade, combine all the ingredients together except for the salmon.
Place the salmon cubes in the marinade, cover and refrigerate for 30 minutes.
Place the salmon cubes in the marinade, cover and refrigerate for 30 minutes. In the meantime, make the pickled cucumber salad (see below).
Place a grill pan over high heat and cook the kebabs until all sides are evenly browned.
For the Pickled Cucumber Ribbons:
While the salmon is marinating, prepare the cucumber ribbons by running a vegetable peeler lengthways down the cucumber, creating long, thin ribbons.
Set aside while you make the vinaigrette.
Combine the rest of the ingredients in a medium sized bowl and mix well.
Add the cucumber ribbons and let it sit for about 30 minutes.
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