A delicious and easy to make salmon “kebabs” marinated in a creamy spiced dill sauce. These juicy flavor packed salmon “kebabs” can be served on a bed of salad or with Persian style lentil dill rice – So Good! The salmon Kebabs can be cooked in the oven or grilled on a barbecue. These are also perfect for meal planning. Make a larger portion and enjoy throughout the week – on top of salads, rice or any type of grain.
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Spiced- Dill Salmon Kebabs
Yields 5-6 Skewers
Yield: 4
Materials
- 1.5 pound Salmon fillet ( skinless) that is cut into cubes about 1-inch in size.
- 10 bamboo skewers soaked in water for 1 hour ( I used 2 skewers per salmon kebab)
Marinate
- 1/4 cup fresh dill
- 1&1/2 teaspoons ground cumin
- 1/2 teaspoon coriander powder
- salt to taste
- black pepper to taste
- 1&1/2 teaspoons Aleppo Pepper (Aleppo pepper is not that spicy, but you can replace with 1/4 teaspoon of chili powder)
- 4 tablespoons olive oil
- 4 tablespoons Yogurt
- 3 garlic cloves
- 1 shallot
- juice of half a medium size lemon
Instructions
Salmon Marinate
- Cut your skinless Salmon fillet into cubes about 1-inch in size. Place in a bowl and season the salmon pieces with salt and pepper, making sure that the salmon is evenly seasoned and set aside – now let's make the marinate.
- In a blender, add the yogurt, olive oil, shallot, garlic cloves, coriander, Aleppo pepper, lemon juice, salt, black pepper, fresh dill, ground cumin and blend everything until smooth and lump free. Reserve 1-2 tablespoons of the marinate to drizzle over the cooked salmon kebab later.
- Pour the marinate over the salmon pieces and toss to make sure the salmon is well coated with the marinade. Cover the salmon with plastic wrap or a plate and set aside to marinate for about 20-30 minutes. If you want to marinate it longer for about 1 hr, then place in the refrigerator.
Cooking the Salmon
- Place the oven on broiler.
- The second time I made these, I used two skrewers instead of one. Two skrewers per kebab helps with turning the salmon kebabs half way through cooking – I highly suggest using two.
- Thread the salmon chunks onto skewers and try to leave a little space between each salmon piece.
- Arrange all the salmon skewers on a large baking sheet. Place the baking sheet about 5 – 6 inches below broiler. Bake the salmon kebab for about 4 – 5 minutes on one side and then turn over each salmon kebab skrewer. Bake the other side for about another 4 minutes or until cooked through fully and just starting to char. Tip: If you are going to broil the salmon, I suggest placing a litle bit of foil on the ends of the skewers to avoid it from burning.
- Serve these delicious salmon kebabs on a bed of salad or dill lentil rice. Make sure to drizzle some of the leftover dressing. Enjoy!!
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