Salmon Skewers
Salmon on coals is a story about speed: it cooks in eight to ten minutes, which is exactly why it is so easy to overdo. The marinade should be short and fatty, built on oil and lemon, and the cubes large enough for the centre to stay almost creamy. Half an hour of marinating is plenty — any longer and the acid starts to cook the fish.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 30 min
- Total
- 1 h
- Servings
- 4
- Level
- Easy
- Per serving
- 390 kcal
Ingredients
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What to use instead
No honey? Half a teaspoon of sugar gives a similar crust.
Makes: 4 skewers
Shopping list
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Method
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Step 1: Cut the fish
Cut the fillet into 4–5 cm cubes. Small pieces fall off the skewer and dry out instantly, so keep them generous.
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Step 2: Make the marinade
Mix the oil, the juice of half a lemon, crushed garlic, honey, salt and pepper. The honey is there for colour, not sweetness.
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Step 3: Marinate
Turn the cubes gently through the marinade and leave at room temperature for 30 minutes. Don't go longer: the acid starts changing the texture.
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Step 4: Thread the skewers
Slice the second lemon into thin rounds and alternate them with the fish. They add aroma and shield the salmon from direct heat.
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Step 5: Oil the grate
Oil the grate or skewers well and let the metal heat over the coals — cold metal guarantees sticking.
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Step 6: Grill
Keep the coals moderate rather than fierce. Grill for 8–10 minutes, turning every 2 minutes, until the edges are golden.
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Step 7: Check
Press a cube: the fish should flake easily while the centre stays slightly darker and moist. That is exactly right.
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Step 8: Serve
Scatter with chopped dill and squeeze the remaining lemon straight over the hot skewers.
Tips & variations
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Tip
Soak wooden skewers in water for 20 minutes or they will burn through before the fish is done.
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Variation
Trout works just as well, and so do tuna steaks — but give tuna no more than 5 minutes, it dries out even faster.
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Swap
No honey? Half a teaspoon of sugar gives a similar crust.
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Storage
Cooked salmon keeps for a day in the fridge. Don't reheat it — flake it into a salad or onto toast instead.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 390 kcal | 1,560 kcal |
| Protein | 35 g | 140 g |
| Fat | 25 g | 100 g |
| Carbohydrates | 5 g | 20 g |
Approximate values calculated from standard ingredient data.
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