Citrus and Dill Salmon Kebabs
Salmon kebabs not only make a beautiful presentation, but there’s a purpose to the method as well. Cutting the salmon into small cubes allows more surface area exposure to the orange juice marinade. This simple marinade pulls some of the “fishiness” out of the salmon and infuses a great flavor into the fish.
- 4 lbs wild-caught salmon (king or sockeye) - cut into 2” squares
- 4 lemons, sliced thin
- 1 cup orange juice
- ¼ cup soy sauce
- 3 teaspoons kosher salt
- 1 tablespoon fresh dill, finely chopped
Put the salmon into a sealable plastic zip-top bag. Then, pour the orange juice and soy sauce over top of the salmon; remove as much air from the bag as possible while sealing it. Massage the salmon to ensure an even coating and place the bag inside the refrigerator for two to four hours.
After the salmon has marinated, light your Hybrid Fire Grill or Shokunin Kamado and set both up for high direct heat. While the grill is preheating, place the salmon and the lemons on the skewers.
Then, place the salmon kebabs on the grill over direct heat. Wearing heat-resistant gloves, rotate the skewers by a quarter turn every 90 seconds. Cook the salmon for roughly eight to ten minutes total.
Remove the kebabs when the internal temperature of the salmon reaches 135°F. Then, place them on a plate, season with kosher salt, and garnish with dill.