Get ready for grilling season with these easy and healthy Asian grilled Alaska salmon kabobs. They’re light, delicious, and perfect for summer! (dairy-free, nut-free, gluten-free option)
This post is sponsored by the Alaska Seafood Marketing Institute. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
I absolutely love grilling season! The fact that I can prep dinner and then be handed off the rest of the evening while I send Mr. Table outside to the grill to cook most nights makes me so happy. Cleanup is always a breeze when we grill, and on top of that, grilled food just tastes better.
An area that we need to work on more, as I’m sure most Americans do (since 80-90% of us don’t get enough seafood in our diets, according to a USDA study), is grilling more seafood in the warmer months. For some reason, placing a piece of fish on the grill is a little more intimidating than throwing on a chicken breast or pork chop. Maybe because fish is more delicate, or maybe because we’re just a little more unfamiliar with cooking fish in general.
It’s time to change that! Because not only is grilling fish easy, it’s also a delicious way to add more essential nutrients from fish in our diets, like omega-3 fatty acids, protein, vitamins, and minerals.
One of my favorite kinds of fish to grill is wild Alaska salmon. Not only is Alaska salmon sustainably produced to preserve the ecosystem, but it is also loaded with those heart-healthy omega-3’s and it’s the perfect texture for grilling!
If you’re new to grilling salmon, these Asian grilled Alaska salmon kabobs are a great place to start. To make them, you start with a simple marinade of soy sauce, ginger, garlic, honey, sesame oil, and red pepper flakes. Then you marinate cubes of salmon to soak up all the delicious flavor, thread them onto skewers, and then cook them on a hot grill. Hands-on cooking time is minimal, and cleanup is super easy.
To make dinner even easier, simply grill a veggie alongside the fish and serve with your favorite cooked whole grain for a quick, balanced, and tasty meal. To go with the salmon kabobs, I coated some broccolini in a little bit of olive oil, salt, and pepper, and grilled it while the kabobs were cooking, and heated up some instant brown rice. So easy!
The whole family absolutely loves these Asian grilled Alaska salmon kabobs. The flavor is a sweet and savory combination with just a hint of spice (add more red pepper flakes to kick up the heat), and the texture is perfect after a quick stint on the grill.
This recipe will definitely be on our family dinner rotation a lot this summer. I hope it will become one of your family’s favorites, too! Next time you’re at the grocery store, be sure to swing by the seafood counter and #AskForAlaska for tasty, sustainable, high-quality seafood!
If you make this recipe, be sure to leave a star rating in the comments!
PrintAsian Grilled Alaska Salmon Kabobs
Get ready for grilling season with these easy and healthy Asian grilled Alaska salmon kabobs. They’re light, delicious, and perfect for summer! (dairy-free, nut-free, gluten-free option)
- Prep Time: 40 min (includes marinating)
- Cook Time: 10 min
- Total Time: 50 minutes
- Yield: 3-4 servings 1x
- Category: main dish
- Method: grilled
- Cuisine: seafood
Ingredients
- 1 1/2 lb Alaska salmon, skin removed
- 1/4 cup low sodium soy sauce (use tamari for gluten-free)
- 2 tbsp honey
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 1/2 tsp red pepper flakes (or more for more heat)
- 2 tsp sesame oil
- Oil, for grill
For garnish: (optional)
- Chopped green onion
- Sesame seeds
Instructions
- Place wooden or bamboo skewers (if using) in water to soak.
- Use a sharp knife to cut Alaska salmon into 1 ½ inch cubes.
- In a large container, whisk soy sauce, honey, ginger, garlic, red pepper, and sesame oil to combine. And salmon cubes and gently stir to combine. Place in the refrigerator to marinate at least 30 minutes, or up to 2 hours.
- Clean grill grates and heat grill to medium-high heat.
- Remove salmon from the refrigerator and thread onto skewers. I like to use two parallel skewers per kabob to make flipping on the grill easier.
- Once grill is hot, lightly oil grates. Place salmon kabobs on the hot grill and cook about 4-5 minutes or until lightly charred and salmon pulls off the grill easily. Flips skewers and cook on the other side for 4-5 minutes. Remove salmon from the grill.
- Sprinkle cooked salmon with green onions and sesame seeds before serving (optional).
Notes
- You can have the person behind the seafood counter remove the skin from the salmon for you, if you’d like.
- When grilling fish, try not to move it once you place it on the grill so that it can form a nice crust. This will make it easier to turn over. If the fish sticks, it’s likely not ready to turn yet.
- To make these salmon kabobs in the oven, place them on a broiling tray on top of a baking sheet. Broil for 4-5 minutes, then flip kabobs and broil for an additional 4-5 minutes.
Keywords: grilled asian salmon, salmon kabobs
You’ve combined 2 of my fave things: salmon and food on a stick! 🙂
Some of the best foods are on sticks 🙂