Salmon Skewers

Don't Make These Mistakes

Use flat skewers if you have them; round ones let the salmon spin.

Cut the zucchini a little thicker than the salmon so that it holds up in the heat.

If a cube breaks, grill it on the edge of the pan rather than skewering it again.

Cooking Salmon Skewers

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1. Whisk the oil, lemon juice, dill, garlic and pepper in a bowl. Add the salmon, onion and zucchini, toss gently and marinate for 10 minutes.

   Mark done Start 10 min timer

2. Heat a grill or griddle pan to medium-high and oil it well.

   Mark done

3. Thread the salmon, zucchini and onion onto 8 skewers, leaving small gaps.

   Mark done

4. Grill for 8 minutes, turning every 2 minutes, until the salmon is just cooked through and the vegetables have charred edges.

   Mark done Start 8 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 2 days. Eat cold over a salad.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Steamed white rice
• A cucumber salad
• Shredded cabbage with lemon

Common Questions About Salmon Skewers

Salmon Skewers Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.