I have heard that we should try to have around 2 to 3 portions of fish in our diet every week. I try to prepare fish at least once a week, and am trying to get more in as time goes by. One challenge with fish is how to prepare it where you don’t feel like you’re having it the same way all the time. I’m one of the first folks to tell you that I think salmon is best kept simple and grilled or roasted in the oven with a little olive oil and salt and pepper, but there are times I want a little variety, so that’s where this recipe has come from.
You need to prepare to marinade this overnight or for at least 3 hours. I like it best overnight because the flavors penetrate more and are much stronger. My family loved this…the kids didn’t love all of the vegetables, but they loved the salmon. We had this with baked sweet potatoes and grilled zucchini. It was delish!
Start by cubing all of the vegetables you want to use and the salmon. Leave the skin on (it helps hold the fish together better). I used mushrooms and bell peppers, but you can use other things like zucchini, squash, or whatever firm vegetable you like. After you have all of your ingredients prepared, place it all in a large ziploc bag or plastic container with a tight fitting lid. After you combine the marinade ingredients, pour it all over the fish mixture. Zip the bag tight or fit the lid tight and carefully toss the ingredients with the marinade. Place in the refrigerator overnight, tossing every couple of hours or so.
Thread your vegetables and salmon onto skewers and place them on a preheated (medium-high heat) grill. I placed mine on prepared cedar planks for extra flavor. For steps on grilling on cedar planks, check out my Cedar Plank Salmon.
Combine ingredients for basting sauce and baste several times through the grilling process. I grilled mine for about 15 minutes.
For the zucchini, I made a little extra basting sauce. I placed them on the top rack of the grill and basted them periodically.
If you don’t like salmon, or don’t have it available, you can try these other firm fish:
Halibut, Mahi Mahi, Skark, Sturgeon, Trout, Pompano, Striped Bass, Sea Bass, Snapper, Swordfish, Tuna, Wahoo and Yellowtail.
Enjoy salmon kabobs with a baked sweet potato or rice…I think you’ll love it!
Honey Lime Salmon Kabobs
Ingredients
- 3 pounds salmon fillets
- 1 pound whole mushrooms
- 1 red bell pepper
- 1 orange bell pepper
- 1 bunch green onions
- Marinade:
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- 8 cloves garlic
- 1 tablespoon Sriracha Thai chili sauce
- ¼ cup fresh lime juice
- 1 tablespoon sesame oil
- Basting Sauce:
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 tablespoon fresh lime juice
Instructions
- In a medium bowl, whisk together marinade ingredients and set aside. Cube all of the vegetables you want to use along with the salmon. Leave the skin on (it helps hold the fish together better).
- After you have all of your ingredients prepared, place it all in a large ziploc bag or plastic container with a tight fitting lid. After you combine the marinade ingredients, pour it all over the fish mixture. Zip the bag tight or fit the lid tight and carefully toss the ingredients with the marinade. Place in the refrigerator overnight, tossing every couple of hours or so (don't worry about it during the night, just toss again in the morning and throughout the day before grilling).
- Thread your vegetables and salmon onto skewers and place them on a preheated (medium-high heat) grill. I placed mine on prepared cedar planks for extra flavor.
- Combine ingredients for the basting sauce and baste several times through the grilling process. Grill salmon kabobs for about 15 minutes or until the desired doneness is reached.
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next.
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