Grilled Salmon Skewers with a Green Herb Vinaigrette
on Jul 29, 2021, Updated Nov 22, 2021
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Grilled Salmon Skewers with a Green Herb Vinaigrette
The perfect grilled salmon skewers with a green herb vinaigrette. This dressing is tangy, greens galore, garlicky and literally everything I want & more! It serves its purpose as both a marinade for the skewers and served alongside for dipping and drizzlinโ.
Cubed salmon is tossed in a lil olive oil, salt, pepper as well as this vinaigrette made with kale & spinach, blended with shallots, garlic, basil & vinegar tossed with the salmon for the skewers.
Ingredients you need for your salmon
- salmon
- lemon
- olive oil
- kale + spinach marinade (see below!)
- salt and pepper
Ingredients you need for your green herb vinaigrette
- kale and spinach
- basil
- shallot
- olive oil
- garlic
- sherry vinegar
- salt and pepper
Step To Make This Recipe
Step 1
Soak your bamboo skewers in warm water for 2 hours so they donโt burn and break on the grill. If using metal skewers then skip this step.
Start by patting dry and cubing your salmon. Place in a bowl with salt, pepper and a drizzle of olive oil. Set aside in the fridge.
Step 2
In a blender, make your vinaigrette. Blend kale, spinach, basil, shallot, olive oil, garlic, sherry vinegar and salt and pepper until mixed and emulsified throughout. It should be a vinaigrette/dressing like consistency.
Step 3
Pour 2 tablespoons of the dressing over your salmon mixture, mix and thinly slice your lemon in thin rounds. You will save the rest of your dressing for serving and dipping.
Step 4
Begin to heat your grill, alternatively you can cook this on a pan stovetop as well. Place your cubed salmon on skewers with a thin lemon slice in between each piece of salmon. (depending on your skewers size, I put 3-4 pieces of salmon on each skewer).
Step 5
Place your skewers on the grill and flip occasionally until fully cooked, around 8-10 minutes or your desired doneness for your salmon. Remove from the grill, serve with your sauce and lemon wedges.
FAQ’s
Do I have to soak my bamboo skewers?
Yes, otherwise it will not only burn on the grill/stovetop, but it will completely dissolve and you won’t have any skewers! Alternatively, you can use metal reusable skewers.
Do I need to include lemon slices on the skewers?
Nope! Additionally, feel free to sub with your favorites, it can be sliced lime, tomatoes, zucchini, mushrooms anything you would like on your skewers, you can adapt!
If I don’t have a grill or BBQ, how can I cook this on the stovetop?
You can either use a stovetop grilled grate, or just use the flattest surface pan you have (so it can cook the skewers evenly). Alternatively, you can also just sear/char the cubes of salmon on the stovetop if you don’t want to make these into proper skewers.
Some ideas & inspiration to serve with this dish:
- Stone Fruit, Burrata & Prosciutto Salad
- Grilled Baby Artichokes with Tarragon Aioli
- Crispy Buffalo Chicken Salad with Yogurt Ranch
- Little Gem Caesar Salad with Panko Breadcrumbs
- Horseradish Kale Caesar Salad
Looking for fish & seafood ideas? Check out the Below Recipes!
- One Pan Seared Salmon with Burst Cherry Tomatoes
- Mixed Herb Pesto Pasta with Albacore Tuna
- Loaded Tuna Salad
- Tuna Nicoise Salad
- Tuna & Orzo Stuffed Peppers
Grilled Salmon Skewers with a Green Herb Vinaigrette
Ingredients
For Your Salmon
- 1 to 1 1/2 pound salmon, skin off, cubed
- 2 lemons, thinly sliced
- drizzle of olive oil
- 2 tablespoons kale and spinach marinade, (see below)
- salt and pepper to taste
Green Herb Vinaigrette
- 2 cups kale and spinach mix
- 1 handful basil
- 1 shallot, roughly chopped
- 1/2 cup olive oil
- 1 garlic clove
- 2 teaspoons sherry vinegar
- salt and pepper to taste
Instructions
- Soak your bamboo skewers in warm water for 2 hours so they donโt burn and break on the grill. If using metal skewers then skip this step.
- Start by patting dry and cubing your salmon. Place in a bowl with salt, pepper and a drizzle of olive oil. Set aside in the fridge.
- In a blender, make your vinaigrette. Blend kale, spinach, basil, shallot, olive oil, garlic, sherry vinegar and salt and pepper until mixed and emulsified throughout. It should be a vinaigrette/dressing like consistency.
- Pour 2 tablespoons of the dressing over your salmon mixture, mix and thinly slice your lemon in thin rounds. You will save the rest of your dressing for serving and dipping.
- Begin to heat your grill, alternatively you can cook this on a pan stovetop as well. Place your cubed salmon on skewers with a thin lemon slice in between each piece of salmon. (depending on your skewers size, I put 3-4 pieces of salmon on each skewer).
- Place your skewers on the grill and flip occasionally until fully cooked, around 8-10 minutes or your desired doneness for your salmon. Remove from the grill, serve with your sauce and lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
