It was time to bring out the grill. The rain quit long enough one evening, finally, for us to consider grilling and we were set on having kebabs for dinner. Danny had picked up the most brilliantly coral salmon I’ve ever seen. The piece of wild salmon was really so pretty and only improved by a sprinkling of black sesame seeds.
We’ll get to those chicken pinchos on the cover of Bon Appetit soon enough, but we were drawn to this recipe first. It’s straightforward and easy enough to do on a weeknight. Assemble spice mixture. Assemble skewers. Grill.
The lemon slices make for a nice presentation when folded, but I may try smaller slices or wedges next time. I’d also suggest having corn and other vegetables at the ready because if you’re heating up the grill you might as well knock out some sides for tonight and tomorrow.
spiced salmon kebabs with lemon
Use wild salmon if possible. Using two skewers for each kebab helps keep the fish in place.
1 tablespoon dried marjoram or oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds wild skinless salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
If using wooden skewers, soak for up to an hour before grilling to protect them from burning. You’ll need 16.
Prepare the grill to about medium heat. For our little grill, that’s about when the charcoal turns grey.
Mix oregano, sesame, cumin, salt, and crushed red pepper in a small bowl to combine.
Hold two skewers parallel and thread salmon and folded lemon slices, alternating, until the skewers have four or five pieces of fish. You’ll want to leave some room on the ends for easy handling. Repeat with the rest of the salmon and lemon. Brush kebabs with oil and season generously with the spice mixture.
Grill kebabs until the salmon is opaque throughout, 5 to 8 minutes.
Serves 4. Adapted from Bon Appetit.