Sunday, August 17, 2014


When salmon is cooked on the barbecue, I think it can tastes much better than when I cook it in the oven.  I recently made this recipe for a Sunday supper and the taste was amazing.  Instead of cooking the whole skinless and boneless filet, I cut the raw salmon into chunks, marinated the chunks and then  I threaded them onto bamboo skewers.  When buying the salmon, choose a filet that is thick so that it can be threaded easier on the skewers.  I didn't take a photo of the cooked skewers as the photo wouldn't do justice to the taste of the cooked salmon.  Both the DH and I thought that this salmon was one of the better salmon dishes I have made.  Of course, the grilling by the DH on the barbecue added to the taste.


1 1/2 to 2 pounds of skinless, boneless salmon filet, cut into about 2'' by 2''
1/4 cup soy sauce or temari sauce or Bragg soy seasoning
1/4 cup seasoned rice vinegar
2 tbsp olive oil
2 tbsp agave or maple syrup
salt and pepper, optional
6 to 8 bamboo skewers


Add all of the ingredients, except the skewers, to a container with a lid or a zip lock bag.  Coat the salmon chunks with the marinade.  Place in the fridge for an hour.  During this hour, take out the container or bag and rotate the salmon so that the marinade is mixed around all of the salmon.

Fifteen minutes before you are ready to barbecue, soak the bamboo skewers in a pan of water.  Thread about three pieces of salmon onto each skewer leaving space between each piece of fish.

Barbecue for about 15 minutes, rotating the salmon skewer half way through the cooking time.  The barbecue time depends on your cooking heat.  The heat when the DH cooked these skewers was about 325 to 350 degrees F.  Serves 3 to 4.

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