Description
These Grilled Salmon Kabobs offer a quick and flavorful meal featuring tender salmon cubes and juicy cherry tomatoes, perfectly seasoned and finished with a zesty chimichurri sauce. Ideal for a healthy, satisfying dinner that comes together in just 15 minutes.
Ingredients
Main Ingredients
- 1 pound salmon filet, cut into 1 1/2-inch cubes
- 1 pint cherry tomatoes
- 1 teaspoon sea salt, or to taste
- 2 tablespoons olive oil, for brushing
- ½ lemon, cut into wedges
- ½ cup chimichurri sauce
Instructions
- Preheat the Grill: Heat your outdoor grill to 400°F or alternatively, heat a grill pan over medium-high heat on the stovetop to simulate grilling.
- Prepare the Skewers: Thread salmon cubes and cherry tomatoes alternately onto metal skewers. If using bamboo skewers, soak them in water for at least 30 minutes beforehand to prevent burning during grilling.
- Season and Grill: Brush the assembled skewers with olive oil and evenly sprinkle with sea salt. Place them on the grill and cook for 2-3 minutes on each side, turning carefully to ensure even grilling. Add lemon wedges to the grill as well, grilling each side until slightly charred and aromatic.
- Serve: Remove skewers from the grill and transfer to a serving platter. Drizzle chimichurri sauce generously over the kabobs and serve immediately alongside the grilled lemon wedges for squeezing over the top.
Notes
- Ensure salmon cubes are cut uniformly for even cooking.
- Soaking bamboo skewers prevents charring and breaking.
- Chimichurri sauce can be homemade or store-bought for convenience.
- Use fresh lemon wedges to add bright acidity enhancing the flavor of the salmon.
- Serve with a side of greens or rice to complete the meal.
