I’ll be making my Salmon Kebabs with lemon, garlic, fresh herbs, and a creamy yogurt dipping sauce. These are simply incredible! That salmon is so tender, flaky, juicy, perfectly seasoned, and I love all these flavors for spring and summer time. Plus, you can make these kebabs both in the oven or on the grill. We’ll start by preparing our salmon – you want to remove the skin, cube the salmon into large chunks, and then marinate in olive oil, lemon juice, lots of garlic, and then I like to skewer the salmon with thinly sliced pieces of lemon. And then you can either toss these onto the grill or broil them in the oven. garlicky yogurt sauce and your choice of side dish. I’m going to include all my favorite side dishes for these kebabs up on the website along with this recipe. let’s get get started. This has been a family favorite of ours this season! I’ll start things off with the marinade first. This is such a delicious marinade for seafood, with that lemon zest, the lemon juice, lots of garlic. I’m going to add the zest of two large lemons. Squeeze in that lemon juice; you want about a quarter-cup of lemon juice. Press or grate six garlic cloves. I like to have lots of garlic in this recipe! Next, pour in about a quarter-cup of either avocado or olive oil, and we’ll need about a tablespoon and a half of pure maple syrup. You can also add a couple teaspoons of honey if you don’t have the syrup. One and a half tablespoons of Dijon mustard; one tablespoon of fresh thyme; two tablespoons of fresh dill, or you can use tarragon. Then season to taste with salt; I usually do about two teaspoons of sea salt. And freshly ground black pepper. Give this all a quick mix and then our marinade is all done. I wish you guys could smell the aroma of this marinade through the screen! It smells heavenly! The combination of the lemon, the garlic, the fresh herbs is simply mouth watering. I’m gonna set that aside for now, we can get started on the salmon. I like to place a wet paper towel underneath my cutting board to keep my board from sliding around. We’ll need a nice long, sharp knife. And I’m going to be using a two-pound fillet of wild caught salmon today. Let’s get that out of the packaging. I like to pat it dry first with some paper towels before getting started on it. Incredible! I absolutely love seafood and I love salmon and this recipe is incredible! You want to make a small incision at the end of the tail and then just kind of rotate your knife, lay it flat against the tail, and then really hang on to that edge and slide your knife. Let the knife do all the work, just slide it along the base of the fish. Next, I’m going to trim up the salmon, cut away some of the thinner pieces. I am going to use them, I’m just going to cut them a little bit differently. Portion the salmon into large cubes. Place the cube salmon straight into the bowl with your marinade. Let’s cover up the salmon with some plastic wrap and then place it into the refrigerator. I like to let it marinate from anywhere from 30 minutes to an hour, or you can make it the day before, let it chill overnight so that salmon really absorbs all those incredible flavors. While this is in the fridge, I’m going to clean up, start preheating my oven to 425 degrees Fahrenheit. We’ll slice up some lemons, and we’re going to make that delicious garlicky yogurt sauce for dipping. For the dipping sauce, we’ll need one cup of plain yogurt. Press or grate about three to four garlic cloves.

I like my sauce to be extra garlicky! I’m going to add the zest of one large lemon, but not the lemon juice since that can cause the yogurt to separate. About a tablespoon of fresh dill; some fresh chives. Season to taste with salt and some ground black pepper. I also like to add just a touch of olive oil to make the sauce extra creamy, and then mix that all together. Thinly slice a couple of lemons. And then I like to cut these rounds into wedges, so we have little wedges like that. While your salmon is marinated in the fridge, you’ll also want to pre-soak your bamboo skewers. I just place them into a little shallow casserole, pour in some cold water, let them sit. You want to let them soak in that water for at least 30 minutes to prevent the skewers from burning and catching fire while they’re in the oven or on the grill. I’m going to cook the salmon kebabs in the oven under the broiler, and I’m going to include the grilling instructions up on my website. I’ve lined a large baking sheet with some foil and this is going to make the cleanup super easy at the end. We’ll place a wire rack on top of the baking sheet and this is going to help keep the kebabs elevated above the juices. You want to grab your soaked bamboo skewers. We’ll start with chunks of salmon and then in between pieces of salmon, you can thread on some sliced lemon. This smells so good, I can’t wait to enjoy it! I’m going to use a pastry brush and just brush on any leftover marinade back onto the salmon,

make sure you use up all this delicious sauce. And these salmon kebabs are ready to hit the oven! I have mine preheated to 425 degrees Fahrenheit, but I’ve switched it from the bake to the broil setting and then I’ve arranged my oven rack in the middle of the oven. I like to preheat my oven ahead of time, just so that the kebabs bake a little bit faster. And we’re going to broil them on ‘high’ for about five to seven minutes per side, just kind of rotating the kebabs as they get some nice color, and they should reach an internal temperature between 135 and 140 degrees Fahrenheit, which is a nice, medium doneness. You could take them out, let them rest for about five to seven minutes, and then dig in to enjoy. Once these are done, grab a little spoonful of that creamy, garlicky yogurt sauce. I like to have lots of that on the side! And that’s it for my lemon-y salmon kebabs! They smell so incredibly delicious! I love that combination of the lemon zest, the garlic, the fresh herbs. It’s so perfect for spring and summer time! let’s dig in and enjoy some of the salmon. It is so incredibly tender and flaky, just falls right off the kebab! I like to get lots and lots of that creamy garlicky sauce. Mmm! This salmon is simply divine! And if you love salmon or seafood in general, you are going to love this recipe.

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