Saffron Salmon Kebabs

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These Saffron Salmon Kebabs are fragrant, juicy, flakey, packed with so much flavor and come together in no time. You can serve the Saffron Salmon Kebabs with warm fluffy basmati rice or herb couscous. This meal is perfect for entertaining or just to enjoy for yourself — it is soooooo good!

Salmon Kebab Marinade (30 minutes in the fridge)

1. Garlic
2. Lemon Juice
3. Cumin Powder
4. Cayenne Powder
5. Turmeric Powder
6. Salt
7. Dried Oregano
8. Black Pepper
9. Olive Oil
10. Saffron

Cooking the Saffron Salmon Kebab

You can can cook the salmon in an outside grill, inside grill or in the oven.

1. Charcoal Grill: Place the salmon on the grill and brush some of the leftover marinade flipping them every few minutes until juicy and cooked, about 9-10 minutes.
2. Indoor Grill Pan: I used a grill pan and cooked the salmon on each side until i got some nice grill marks and then I placed it in the oven on 450 F to finish baking for about 10 minutes or until buttery, juicy and flakey.
3. Oven: 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 skewer. Bake the other side for about another 4 minutes or until cooked through fully and just starting to char. 

Print Recipe

5 from 1 vote

Saffron Salmon Kebab

Prep Time15 minutes mins

Cook Time11 minutes mins

Course: Main Course

Servings: 4 people

Ingredients

• 3 tbsps lemon juice or juice of 1 small lemon
• salt to taste
• black pepper to taste
• 2 large garlic cloves, minced
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne powder optional
• 1 tsp saffron threads
• 3&1/2 tbsps olive oil
• 2 tbsps hot water
• 4 pieces of 6 ounce skinless salmon fillets, cut into 1-inch pieces
• 1 tsp dried oregano

Instructions

Salmon Marinade

• Cut your skinless Salmon fillet into cubes about 1-inch in size. 
• In a mortar pestle, grind the saffron with a generous of salt into a fine powder.
• Transfer the ground saffron to a medium size bowl and add the hot water , cover and allow to bloom for about 5 minutes.  
• Then add the dried oregon, cumin, cayenne, salt, black pepper, lemon juice, olive oil and minced garlic to the saffron and mix.
• Add the salmon and mix really well, make sure everything is coated in the marinade.
• Cover the bowl and place in the fridge to marinate for about 30 minutes.
• While the salmon is marinating, this is the time to make basmati rice, couscous or salad to serve the salmon with. 🙂

Cooking the Saffron Salmon Kebab

• You can can cook the salmon in an outside grill, inside grill or in the oven.
• Thread each salmon chunks onto two skewers, I separated each salmon with a thin slice of lemon. Reserve the marinade to brush on over the salmon while its cooking.

  Charcoal Grill: Place the salmon on the grill and brush some of the leftover marinade flipping them every few minutes until juicy and cooked, about 9-10 minutes.

  Indoor Grill Pan: I used a grill pan and cooked the salmon on each side until i got some nice grill marks and then I placed it in the oven on 450F to finish baking for about 10 minutes or until buttery, juicy and cooked.

  Oven: 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 skewer. Bake the other side for about another 4 minutes or until cooked through fully and just starting to char. 
• Serve the saffron salmon kebabs with chopped salad, herb couscous, garlic yogurt and/or warm basmati rice.