Turn on the gas or fire up the charcoal and enjoy these Grilled Salmon Skewers with a delicious creamy dipping sauce.
Here we are! Grilling Season! I love this time of year. My oven rarely gets turned on, and the grill goes full blast every night. Because we grill so much, we like to switch it up a bit and do different things. Figuring out how to do salmon as kebabs was a really fun idea.
What Goes On The Skewers
Here’s what we did. We made skewers with corn, zucchini, and chunks of salmon. We chose those vegetables on purpose because, in the time it takes the salmon to cook through, the zucchini cooks but doesn’t get mushy in the middle, and the corn gets a bit of char but is still sweet. It works out perfectly.
Type of Skewers
Note that the corn is hard to get onto the skewers so you need to use metal ones. Wooden ones bend and break. I like metal skewers that are wide and flat like these rather than thinner ones because the food is less likely to spin around on the skewer.
The Grilling Sauce
We brushed some BBQ sauce onto the salmon and veggies. You can use homemade BBQ sauce or store-bought. I prefer something a bit sweet. Once everything on the skewers has some sauce on them, they hit the grill.
The Dipping Sauce
The flavors from the salmon, veggies, and BBQ sauce really are good on their own. However, I find that simple dipping sauce brings it all together. A mixture of sour cream with a touch of BBQ sauce is really perfect and creamy. Adding in a fresh herb like cilatro and some citrus juice makes the flavors brighter. Finish it off with some garlic powder and salt, and it’s the perfect little dip.
I can’t wait for you to try this easy salmon dinner! -Christine xoPrint
This quick recipe is great for busy weeknights. But it’s also tasty enough, and interesting enough, to serve to friends on the weekend.
Note that you need to use thick sturdy metal skewers for this recipe. Those are the only kind that I’ve found are easy to get through the corn on the cob. If you don’t have that kind of skewers, you might want to do the corn separately on the grill, not on the skewers.
- Cooking oil
- 1 cup sour cream
- 3/4 cup BBQ sauce, divided
- ¼ cup packed fresh cilantro leaves, chopped
- ¼ tsp. garlic powder
- ¼ tsp. lime juice
- 1 lb. salmon fillet
- 2 cobs of corn, shucked
- 2 medium zucchini
- 8 sturdy metal skewers
- Oil the grill and then preheat it for direct grilling over medium-high heat.
- Measure the sour cream into a small bowl. Add 1/4 cup of the BBQ sauce, 1/4 teaspoon of salt, the cilantro, garlic powder, and lime juice. Stir.
- Cut the salmon into 16 equal-sized cubes. Cut the cobs of corn into 4 pieces each. Cut the zucchini into 4 pieces each.
- Thread a piece of corn onto a skewer (it’s easiest to get it on if it goes first so you can bang it into place if necessary). Then add a cube of salmon, a piece of zucchini, and a second piece of salmon. Repeat with remaining skewers. Brush the salmon and vegetables with the remaining 1/2 cup of BBQ sauce. Sprinkle lightly on all sides with salt.
- Transfer the skewers to the grill. Cook until there are dark grill marks on the salmon and vegetables, about 3-4 minutes. Flip the skewers over. Grill on the second side until the salmon is cooked through, another 3-4 minutes.
- Serve the skewers with the sour cream sauce for dipping.
*This recipe used to use a store-bought Tikka Masala Sauce instead of BBQ sauce. However, the sauce that I liked is no longer available at my grocery store. I therefore decided to test the same recipe using the more standardly available BBQ sauce.