You’ll be making these healthy, grilled Blackened Salmon Skewers all summer. They’re smoky, boldly seasoned, and easy to prepare—perfect for backyard cookouts or a quick weeknight dinner.
Grilled Blackened Salmon Skewers
This skewered salmon combines the best features of grilled salmon kabobs and bite-sized blackened salmon. They’re an ideal option for entertaining because guests can hold and eat them easily, and you can assemble them a day in advance. The seasoning is a simple, smoky spice mix that clings to the fish during grilling, creating a deep color and satisfying crust while keeping the interior tender.
How to Cook Perfect Salmon Skewers
Salmon is more delicate than many proteins, so a few simple techniques help keep the pieces intact and the cook even. One of the best tricks is using double skewers:
- Improved Stability: Threading each salmon piece onto two parallel skewers prevents the pieces from spinning or slipping when you turn them, which is especially helpful for softer fish.
- More Even Cooking: Double skewers keep the pieces aligned, making it easier to flip and ensuring all sides receive steady heat for uniform doneness.
- Simpler Handling: Using two skewers lets you flip the kebab with tongs or a spatula without prying under a single stick, reducing the chance of pieces falling into the grill.
How to Prevent Salmon from Sticking to the Grill
Nothing ruins a grilled presentation like fish that breaks apart or sticks to the grates. Follow these steps to minimize sticking and get a clean release:
- Preheat the Grill: A properly heated grill sears the salmon quickly and forms a crust that releases cleanly. Aim for medium heat before you place the skewers on the grates.
- Oil the Grates: Use a paper towel dipped in oil and tongs to rub the grill grates, or lightly spray the grates with an oil spray to create a nonstick surface.
- Resist Moving the Fish Too Soon: Let the salmon cook undisturbed until it naturally releases—typically 4 to 6 minutes—then flip. Flipping too early risks tearing the flesh.
- Use a Thin Spatula or Tongs: When turning the skewers, slide a spatula under the fish or use tongs to steady the double skewers so you don’t tear the pieces.
Blackened Salmon Ingredients
- Salmon: Skinless salmon fillets, cut into 1-inch chunks (fresh or thawed frozen salmon works).
- Spices: Sweet paprika, cayenne pepper, garlic powder.
- Herbs: Dried thyme and dried oregano.
- Salt & Pepper: Kosher salt and freshly ground black pepper.
- Lemons: Three large lemons — thinly sliced for threading and one cut into wedges for serving.
- Garnish: Fresh chopped parsley to finish.
How to Grill Blackened Salmon Skewers
- Soak Bamboo Skewers: If using bamboo, soak them in water for at least one hour to prevent burning. Metal skewers do not need soaking.
- Season the Salmon: Place the diced salmon in a large bowl, spritz lightly with oil, then toss with the spice blend (paprika, cayenne, garlic powder, thyme, oregano, salt, and pepper) so each piece is evenly coated.
- Assemble the Skewers: Slice two lemons very thin and fold each round. Start and end each kebab with salmon, and thread folded lemon slices between the pieces. Use pairs of parallel skewers so each salmon chunk is pierced by two sticks. Make eight kebabs total.
- Grill: Oil the fish or grates lightly, then place the skewers over medium heat. Grill for about 8 to 10 minutes, turning occasionally, until the salmon is opaque throughout and flakes easily with a fork.
- Finish and Serve: Transfer the skewers to a platter, sprinkle with chopped parsley, and serve with lemon wedges for squeezing.
What to Serve with Blackened Salmon
These skewers pair well with classic summer sides and make a satisfying, balanced meal with minimal fuss. Because you can assemble them ahead of time, they’re ideal for parties and backyard meals. Try them with any of the following:
- Classic potato salad
- Macaroni salad with fresh tomatoes
- Simple garden salad with a bright vinaigrette
- Rice pilaf or herbed couscous
- Pesto pasta or a light lemon pasta
- Grilled corn on the cob with chili and lime
- Creamy cucumber salad for a cool contrast
How to Store Blackened Salmon
Grilled salmon skewers are best the day they’re made, but leftovers keep well for up to three days in the refrigerator. Reheat gently in the oven or microwave, or enjoy cold on top of a salad, in a grain bowl, or wrapped in a flatbread for a portable lunch.
More Grilled Skewer Recipes You Will Love
- Grilled Shrimp Panzanella Skewers
- Grilled Lemon Dijon Chicken Skewers
- Asian-style Flank Steak Skewers
- Grilled Pesto Shrimp Skewers
- Steak Kebabs with Chimichurri
Recipe: Blackened Grilled Salmon Skewers
Yield: 4 servings (about 2 skewers per serving)
Prep time: 20 mins • Cook time: 10 mins • Total time: 1 hr 30 mins (includes skewer soaking)
Ingredients
- 16 bamboo or metal skewers (if bamboo, soak in water 1 hour)
- Olive oil spray or a light coating of oil
- 4 (6-ounce) skinless salmon fillets, diced into 1-inch chunks
- 1 tablespoon sweet paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 large lemons (two sliced very thin, one cut into wedges)
- Chopped parsley, for garnish
Instructions
- Soak bamboo skewers in water for at least one hour. If using metal skewers, skip this step.
- Preheat the grill to medium and lightly oil the grates.
- Place the salmon chunks in a large bowl and spritz with a little oil. In a small bowl combine paprika, cayenne, garlic powder, thyme, oregano, salt, and pepper. Rub the spice mix over the salmon until evenly coated.
- Slice one lemon into wedges for serving and slice the other two lemons very thin. Fold the thin lemon rounds and thread them between salmon pieces when assembling the skewers.
- Using pairs of parallel skewers, thread salmon and folded lemon slices, beginning and ending with a piece of fish. This creates eight kebabs total.
- Spray the skewers with a little more oil so they won’t stick. Grill over medium heat, turning occasionally, until the salmon is opaque and cooked through, about 8 to 10 minutes total.
- Transfer to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges.
Notes
To prevent sticking, make sure the grill is fully preheated and the grates are well oiled. Allow the salmon to cook undisturbed until it releases easily—about 4 to 6 minutes—before turning. Adjust the cayenne to suit your preferred spice level.
Nutrition (per serving)
Serving: 2 skewers • Calories: 199 kcal • Carbohydrates: 10.5 g • Protein: 26.5 g • Fat: 9 g • Fiber: 5 g • Sugar: 2.5 g • Cholesterol: 72.5 mg • Sodium: 352.5 mg