It’s mid May and, here in NC, we’re already in the 90s.
Gone are the days where summer casually waltzed in after spring; now, summer recklessly runs towards us, knocking spring over in the process, and slaps us in the face.
On the plus side, GRILLING SEASON IS HERE. And it’s hard to be mad when you have a plateful of grilled salmon kebabs slathered with a garlicky homemade chimichurri sauce.
These garlicky and herbaceous salmon kebabs were the first thing I threw on the grill this season, and I am so very glad that I did.
My husband mentioned that he’d been hankering chimichurri. I know chimichurri is typically served with red meats, but a light went on in my head as he expressed his craving.
I wonder how chimichurri would taste with salmon?
I’m sure my red meat-eating husband’s heart crumbled a little bit, but he’s a good sport and has taken a liking to fish over the last year, so he was into the idea.
And the result was OFF THE WALL.
Easy Grilled Salmon Kebabs With Homemade Chimichurri Sauce.
I understand that grilling fish can be scary. If the grill isn’t slick well lubricated, a fish fillets’ delicate flesh can stick. Sometimes, if you’re *really* unlucky, your fillet will actually break and send half of your fish into the fiery pit of hell within your grill.
Do you know why I’m so well-versed in grilling fish?
Because I’ve messed up more of them than I care to admit.
I marinated my salmon in a blend of spices including cumin, chili powder, and ground coriander. You could double up on the marinade and add the veggies to the mix if you’d like! I didn’t do it this time, but I’ve done it before and either way, it’s delicious. The only difference by not marinating the veggies is their natural flavors pop a bit more.
You can jam things onto your skewer in whichever order you wish. All I suggest is that your onions are sliced thin and large enough to touch the grill when you set your skewers down. The last thing you want it a mouthful of raw onion.
SO LET’S TALK ABOUT THAT CHIMICHURRI SAUCE.
My husband scared me and told me that a traditional chimichurri was made up of cilantro. If you know me at all, you know that in my mind, there isn’t a big enough aw hell nah for cilantro. Luckily, after some homework, I learned that it’s all about the parsley.
Only savages put cilantro in and on things.
(I kid, I kid.)
Some of my other favorite warm weather salmon recipes include:
- Smoked Salmon Frittata
- Salmon and Apple Walnut Salad with Sweet Curry Vinaigrette
- Easy Poached Salmon Fillets in Tomato Wine Sauce
- Sesame Soy Smoked Salmon Crostini
- Cedar Plank Salmon With Lime and Sriracha Glaze
- Bruschetta Grilled Salmon
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.
Easy Grilled Salmon Kebabs With Homemade Chimichurri Sauce
- 1.5 lb skinless salmon fillet, cut into 1-inch cubes
- 1 TBSP olive oil
- 1/2 TBSP cumin
- 1/2 TBSP chili powder
- 1/2 TBSP coriander
- 1 red onion, cut into bite-sized chunks
- 1 zucchini, sliced into rounds
- 2 sweet bell peppers (red, yellow, or orange), cut into bite-sized chunks
- 1/4 cup chopped fresh parsley
- 3 TBSP red wine vinegar
- 4 large garlic cloves, minced
- 2 TBSP chopped fresh oregano
- 2 tsp chili flakes
- Kosher salt and cracked black pepper, to taste
- 1/2 cup extra virgin olive oil
- Place the cubed salmon in a large bowl. Drizzle the olive oil over the salmon and sprinkle the cumin, chili powder, and coriander on top. Gently toss to coat. I actually prefer to use my bare hands to carefully toss and massage the oil and spices into he salmon. When done, cover the bowl and refrigerate for about an hour. During this time, you can make your chimichurri. (See below.)(Note: if you want to marinate the vegetables as well, double up on olive oil and spices and add them to the bowl to marinade. This is optional.)
- When the hour is up, remove the salmon from the fridge and let it come to room temperature. (Bringing your fish to room temp helps with an even cook.)In the meantime, cut and prep your vegetables.
- Line the skewers with salmon, zucchini, peppers, and onions. When it comes to the onions, pierce no more than one or two (if they're thin) at a time to avoid a mouthful of raw onion.
- Preheat your grill to medium-high heat. Brush it well and make sure you're working with a very clean surface. (Gunk and debris will create an uneven surface and cause your fillets to stick and tear.) Next, lube up the grill rack with a paper towel dipped in canola oil. Working in strokes, repeat this five times, once every 15 seconds or so. This will create a nice and slick surface.
- Place the kebobs on the grill and cook, turning occasionally, until the salmon is opaque with an internal temperature of 145° F throughout and vegetables are tender. This should take about 5-7 minutes.
- When they're done, remove the kebobs and serve with chimichurri.
- Place the ingredients from the parsley through to the chili flakes into a blender or food processor. Pulse and blend until the mixture is smooth, but not puréed. Season with salt and pepper. Transfer the mixture to a bowl, and pour the olive oil over it. Let the mixture stand for about 15-20 minutes.You can make this recipe ahead of time and refrigerate it over night. If you do, just bring it to room temperature before serving.