BBQ Hits: 7 Salmon Skewers Recipes Everyone Will Love
Grilling season is here, and I swear there’s nothing easier (or fancier feeling) than pulling off a solid salmon skewers recipe. You know the drill. Everyone’s starved. Someone’s hovering over the grill with an empty plate. Maybe you’re bored with plain old burgers. Salmon skewers to the rescue, right? These are flavorful, fun, and ready to rock a BBQ faster than you’d imagine. They look super impressive, too. Who doesn’t want to be the salmon hero at the party?
Salmon Marinade
Let’s just say, salmon needs a kick to really shine on skewers. I’ll shout it from the rooftops. Skip the boring plain fish. My standby is a quick mix: splash of soy sauce, squeeze of lemon, a spoon of honey, and one garlic clove squished up. Sometimes I toss in a smidge of Dijon—it’s wild. There’s something about the sweet, salty, savory thing melting into the salmon. Pro tip: Give your fish at least 30 minutes in that mix. Not forever, or the texture gets weird and mushy. Trust me, I accidentally left mine swimming overnight once. Not recommended.
What Type Of Salmon Should I Buy For These Skewers?
Big question. Don’t get stuck with the fillets that flop off the stick. Go for fresh, skinless salmon with a firm feel. Coho, sockeye, or even the regular Atlantic type works. Just be sure it isn’t skimpy or over-farmed. Avoid the thin tail-ends if you can—those overcook and fall apart like sad confetti. Pro tip: Ask the fishmonger for thicker center cuts, and cut the salmon into same-size cubes so they cook evenly. I tried the cheap stuff once and, well, never again. Pay a bit extra, get a five-star result. If you see pin bones, yank those out, too. Yuk.
| Salmon Type Texture Best Use Flavor | |||
| Sockeye | Firm | Skewers, grilling | Bold, rich |
| Coho | Medium | Skewers, baking | Mild, subtle |
| Atlantic | Buttery | Skewers, roasting | Classic, soft |
Can I Cook These Grilled Salmon Skewers On The Stove-Top?
You absolutely can! If it rains (or you just don’t want to deal with the grill), you can bang the salmon skewers recipe out right on your stove. Use a grill pan or a regular skillet if that’s what you’ve got. Just oil the pan, crank up the heat, and lay those skewers down. Let ‘em get some color, roll to brown each side. Takes maybe 7-8 minutes, tops. Don’t sweat the lack of grill marks. You still get crispy, juicy bites (and the smell fills up your kitchen… oh man). Clean-up? Way easier, honestly. One time, I did a batch this way because my grill ran out of propane. “Best salmon we’ve ever had,” my friend said. Not even kidding.
“I tried making salmon skewers on the stovetop after my BBQ plans got rained out. Still tasted amazing. Juicy and flavorful—I didn’t even miss that outdoor cooking vibe.” – @KellyD, backyard cook
How to make baked salmon skewers
Okay, so if you’re all about the set-it-and-forget-it vibe, oven-baked is your thing. Preheat your oven to about 400 degrees (give or take a smidge). Lay foil or parchment on a tray. Put your marinated salmon chunks on wooden skewers—don’t pack them too tight.
Toss the whole tray in the oven. About 10-12 minutes does it for me. Check it by poking the fattest chunk with a fork. If it flakes, it’s done. Maybe you like yours with a golden top? Broil for 2 minutes at the end, just keep an eye out. Sometimes I add veggies on the same stick, like cherry tomatoes or peppers, and it’s a whole meal in one shot. You really can’t mess these up if you don’t overthink it.
What to serve with this salmon skewers recipe
Here’s where you make the whole meal pop. Sometimes I’m all about easy sides, other times I go all-out. My top combos:
- Simple green salad (something citrusy if you’re feeling cheffy)
- Rice pilaf or buttered couscous (fast and filling)
- Grilled veggies like zukes, peppers, onions—you get it
- Toasty bread (for soaking up drippy marinade bits)
Oh, I gotta mention chimichurri or some dill yogurt sauce for dipping. Game changer! Never skip the sauce.
Common Questions
Q: What if my salmon sticks to the skewers?
A: Rub a smidge of oil on the skewers before loading them up. Also, don’t move the skewers around too much while cooking.
Q: Fresh or frozen salmon—do both work?
A: Yep! Thaw frozen salmon all the way for the salmon skewers recipe or risk a soggy skewer situation.
Q: How do you keep the salmon from drying out?
A: Don’t overcook it. Watch for that flake—soon as you see it, yank them off the heat.
Q: Can little kids eat these?
A: Totally! Just use smaller pieces and double-check for bones. Make ‘em eat off the stick—they’ll love it.
Why Salmon Skewers Beat Boring BBQ Any Day
Look, you don’t have to be a grill master to pull off a good salmon skewers recipe. Simple marinade, decent fish, and a little confidence is all you really need. Toss on some sides and you’ve got a meal people will talk about for, I swear, at least a week. If you want more inspiration or need the science behind prepping fish safely, check out this expert guide. Folks, try these out at your next BBQ and thank me later. Happy cooking!
