Wednesday, October 2, 2013

Lemon Salmon Kebabs

I have great news - my lemon tree has 4 lemons this year!  All of this Georgia rain has been good for something - lemons.

I know that they look like limes now but trust me, by Christmas they will be a brilliant shade of yellow.  

I've had my lemon tree for about 5 year now and every year, I manage to get a single lemon that actually grows to maturity.  I savor my one lemon every year and I always make something really special with it.  Remember the lemon twist loaves that I made form my token lemon in 2011?  If you missed that recipe - you NEED to check it out.

This year I have 4 lemons - I'm already imagining all of the yummy lemon treats that I can make with this years home grown fruit.  Apparently watching my lemons grow have influenced my recipe selection because  I cut 4 different recipes out of magazines this week - all with lemons.  One of the recipes that caught my attention was this recipe for Lemon Salmon Kebabs from

I went against my better judgment at the supermarket and I bought a different kind of salmon than I usually buy.  They were completely sold out of the type that I like to use so I talked myself into another type of salmon.  I was so disappointed because this was the wimpiest piece of salmon that I've ever seen.  The pieces were thin AND I had to spend 30 minutes taking the skin off.  Lesson learned - next time I am waiting until they have really great salmon at the supermarket. 

Lemon Salmon Kebabs
  • 1 1/2 lbs salmon fillet (preferable wild caught) cut into 1 inch cubes
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoons white sesame seeds
  • 2 tablespoons Dijon mustard
  • 1 teaspoon worcestershire sauce
  • juice from half a lemon
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic, minced
  • splash white wine vinegar
  • 2 lemons thinly sliced into rounds
  • 12 skewers soaked in ice water for an hour

Heat grill to medium. (You could probably cook on a grill pan on a stove-top)  Combine dill, parsley, mustard, worcestershire, lemon juice, red pepper, garlic, cumin, and vinegar in a small food processor.  Pulse to combine and set aside.

 (As luck would have it, I had fresh dill AND fresh parsley in my herb pot.)

Take salmon cubes and thread salmon on two skewers followed by a lemon slice folded in half. Continue until the skewer is full, beginning and ending with salmon. You should have 5-6 skewers completed when you're done.

Brush with olive oil then heavily with spice mixture.

Sprinkle with sesame seeds.

Grill, turning from time to time until fish is opaque. About 4-7 minutes.

Serve immediately.

These salmon skewers were amazing.  I LOVED the flavor and they were super easy.  Even though my salmon pieces were pretty wimpy, they were great - just imagine how good they would be with thick, hearty salmon cubes.

Recognize that bread on the plate?  That is my whole wheat pecan demi baguette.  By the way - it's even more amazing when it's toasted on the Big Green Egg.



  1. Your salmon and lemon kebabs look wonderful! The recipe it's easy to prepare and the result must be amazing! I will try it tonight. Thanks for sharing! Have a great day!

  2. Let me know how your kabobs turn out. You really can't go wrong with great salmon and fresh lemon.

  3. Amy, imagine! They turned out a dream. I had friends for dinner and each one of them had its own kebab. I presented them on a bed of sliced lemons and parsley spread all over aroun and a thread of EVOO.. I hadn't got the time to take photos...but as you know during a dinner with friends it's quite impossible to be take photos... Next time when I will be with my family, and only with them I will send photos.
    Thanks Amy for your wonderful recipe! Have a wonderful Sunday!