Citrus & Garlic Salmon Skewers Recipe

I had to share my Grilled salmon skewers with dill sauce because one surprising pantry staple completely rewrites the usual recipe.

I know what you’re thinking. Enough with the chicken dishes already.

It’s time to move on. Well here you go.

I wanted something that felt sharp and a little reckless so I paired a rich salmon fillet with lots of minced garlic and bright high notes that make you pay attention. I loved how the savory garlic lifts the fish and keeps it honest, and when it hits heat the smell makes you forget dinner plans you had earlier.

Call it Grilled Salmon Skewers if you like, but it’s more a small explosion of flavor that makes you want seconds.

Ingredients

• Salmon: Rich in protein and omega 3s, keeps you full, heart healthy, flaky and tender.
• Lemon: Sharp citrus tang, adds bright acidity, vitamin C boost, cuts through richness.
• Orange: Sweet citrus notes, gives natural sweetness and aroma, plus extra vitamin C.
• Garlic: Pungent, savory punch, antibacterial and antioxidant perks, makes flavors pop.
• Olive oil: Healthy monounsaturated fats, helps marinade cling, adds silky mouthfeel.
• Honey or maple syrup: Natural sweetener, balances citrus, caramelizes on grill, adds depth.
• Red bell pepper: Crunchy, sweet vegetable, adds color fiber and vitamin A, not spicy.
• Red onion: Slight bite and sweetness when charred, adds texture and mild sharpness.
• Parsley or cilantro: Fresh herb lift, bright finish, adds freshness and herbal aroma, optional.

Ingredient Quantities

• 1 1/2 lb (700 g) salmon fillet, skin removed, cut into about 1 inch cubes


• 1 large lemon, zest and juice (about 3 tbsp juice, 1 tsp zest)


• 1 medium orange, zest and juice (about 1/4 cup juice, 1 tsp zest)


• 3 large garlic cloves, minced


• 3 tbsp extra virgin olive oil


• 2 tbsp honey or maple syrup


• 1 tbsp low sodium soy sauce


• 1 tsp Dijon mustard


• 1 tsp kosher salt


• 1/2 tsp freshly ground black pepper


• 1/4 tsp red pepper flakes or smoked paprika optional


• 1 red bell pepper


• 1 small red onion


• 2 tbsp chopped fresh parsley or cilantro


• 8 to 10 wooden skewers


• lemon wedges for serving

How to Make this

1. Soak 8 to 10 wooden skewers in cold water for at least 30 minutes to stop them from burning, and preheat your grill to medium high (about 400 to 450F) or set the oven broiler on high and line a baking sheet.

2. Pat 1 1/2 lb salmon dry and cut into about 1 inch cubes, put them in a bowl so theyre ready while you make the marinade.

3. In a separate bowl whisk together 3 tbsp extra virgin olive oil, 3 tbsp lemon juice and 1 tsp lemon zest, 1/4 cup orange juice and 1 tsp orange zest, 3 minced garlic cloves, 2 tbsp honey or maple syrup, 1 tbsp low sodium soy sauce, 1 tsp Dijon mustard, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes or smoked paprika if using. Reserve about 2 tbsp of this mixture before you add the salmon for basting or making a cooked glaze later.

4. Add the salmon to the remaining marinade, toss to coat and refrigerate 15 to 20 minutes only dont go much longer or the citrus will start to “cook” the fish and make it mushy.

5. While it marinates chop 1 red bell pepper and 1 small red onion into roughly 1 inch pieces so they match the salmon cubes.

6. Thread salmon, bell pepper and onion onto the soaked skewers, alternating pieces and leaving a little space between items so heat circulates; you should get 8 to 10 skewers depending on size.

7. Grill the skewers over direct medium high heat about 2 to 3 minutes per side, turning to char all sides, total about 6 to 8 minutes, brushing once with the reserved marinade during the last minute. If broiling, place the sheet 6 inches from the heat and broil 3 to 4 minutes per side, turning once, until the salmon is opaque and flakes easily (aim for about 125 to 130F for a moist center or 145F if you prefer fully done).

8. Remove skewers from heat and let rest 1 to 2 minutes so the juices settle, dont forget to discard any marinade that touched raw fish.

9. Sprinkle 2 tbsp chopped fresh parsley or cilantro over the skewers, squeeze lemon wedges over top and serve with extra lemon on the side.

Equipment Needed

1. 8 to 10 wooden skewers, soaked in cold water for at least 30 minutes
2. Grill (medium high) or oven with broiler, preheated
3. Rimmed baking sheet lined with foil or parchment (for broiling)
4. Large mixing bowl for the salmon
5. Small mixing bowl for the marinade
6. Measuring spoons and 1/4 cup measure
7. Whisk or fork (to mix the marinade)
8. Cutting board and chefs knife (for salmon, pepper and onion)
9. Tongs and a silicone basting brush
10. Instant read thermometer (optional, for checking doneness)

FAQ

Citrus & Garlic Salmon Skewers Recipe Substitutions and Variations

• Salmon: halibut, swordfish, tuna steak or large shrimp, you’ll need less cook time for shrimp or thinner fish
• Lemon (zest + juice): lime, 1 tbsp white wine vinegar, or bottled lemon juice, they give acidity but the flavor will change a bit
• Honey or maple syrup: agave nectar, brown sugar dissolved in warm water, or simple syrup, just match the sweetness
• Low sodium soy sauce: tamari (gluten free), coconut aminos (less salty), or liquid aminos, all give that savory umami

Pro Tips

– Keep the citrus time short, really short. Fifteen to twenty minutes max or the acid will start to “cook” the salmon and make it mushy, its tempting to leave it longer for flavor but dont. If you want deeper flavor without long citrus exposure, add a splash more soy or a tiny bit of grated ginger to the marinade, or toss on extra fresh citrus after cooking.

– Never baste with raw marinade. Reserve a few tablespoons before the fish goes in, then simmer that reserved bit for a minute or two until it thickens into a glaze, or mix it with a little butter to make it shiny and safe. Basting with the raw mix = flavor plus food safety risk, so just dont do it.

– Prevent sticking and uneven cooking by using either metal skewers or pushing two soaked wooden skewers through each kebab so they dont spin when you turn them. Also make the pieces uniform in size and leave a little space between items on the skewer so heat circulates, that way you get even char without overcooking.

– Use an instant read thermometer and pull the salmon a few degrees early. Aim for about 125 to 130F for a moist center, remember carryover heat will raise it while it rests. If you dont have a thermometer, look for the fish to be opaque with a slightly translucent center, then let it rest 1 to 2 minutes before serving.