Name: Grilled salmon skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French-Italian
Ingredients: 1/2 tablespoon unsalted butter.; 1/2 tablespoon olive oil.; 3 banana shallots, finely chopped.; 3 garlic cloves, minced.; 1 teaspoon salt.; 1/4 tablespoon sugar.; 4 fresh tomatoes, diced and seeded.; 120 ml dry white wine or vermouth.; 1 tablespoon lemon juice.; 200 g dark crab meat.; 200 g white crab meat.; 4 tablespoons grated Parmesan.; 400 g linguine pasta.; 2 tablespoons flat-leaf parsley, chopped.; Crushed chili flakes, for serving.

Grilled salmon skewers with creamy dill sauce and lemon wedges. | tastyhush.com

These grilled salmon skewers with their dill yogurt sauce are truly a summer treat. Juicy chunks of soft salmon soaked in a zesty mix of lemon, garlic, and olive oil. The cool dill yogurt sauce takes everything up a notch, making this perfect for lazy summer evenings or when you're hosting friends with a bit of flair.

A Guaranteed Delight

What gets me about this dish is how the slightly smoky grilled salmon pairs with the creamy dill sauce that brings coolness and richness. It's a quick, healthy option that works for both casual family dinners and fancier gatherings. And the best part? It's super easy to put together.

What You'll Need

For the skewers: 750g of fresh, firm salmon cut into 2.5cm cubes that cook just right.
The marinade: A blend of 2 tablespoons olive oil, one lemon's juice and zest, a chopped garlic clove, salt and pepper to give the salmon flavor.
The yogurt sauce: 250g of Greek yogurt, 2 tablespoons chopped fresh dill, lemon juice and zest, a garlic clove, salt and pepper. I always go for full-fat yogurt for extra creaminess.
The skewers: Wooden sticks soaked for 30 minutes in water or metal skewers.

Step-by-Step Guide

The marinade: I mix my olive oil, lemon zest and juice, minced garlic, salt and pepper in a bowl.
The salmon: I add my salmon cubes and gently coat them with the marinade. Then they go in the fridge for at least 30 minutes.
The cooking: I heat my grill to medium-high. I thread my salmon pieces onto skewers and grill them for 3-4 minutes on each side.
The yogurt sauce: In a bowl, I combine my Greek yogurt, dill, lemon, garlic, salt and pepper until I get a smooth sauce.
Serving: I arrange my skewers on a plate and serve with plenty of sauce or offer it on the side.

Grilled salmon skewers, topped with dill sauce, served with a lemon wedge and a bowl of sauce. | tastyhush.com

My Success Tips

To keep the salmon from sticking, I lightly oil the grill before cooking. If you want a smokier taste, try using a charcoal barbecue or add some soaked wood chips. You can marinate for up to an hour for stronger flavors. I love serving these skewers with grilled veggies or a fresh salad.

Frequently Asked Questions

→ Can I prep the marinade ahead of time?: Yes, you can make the marinade up to a day in advance. Just don’t marinate the salmon for more than 30 minutes or it might taste too acidic.
→ How can I stop the salmon from sticking to the grill?: Ensure the grill is hot before placing the skewers. Lightly oil the grates and only flip the skewers once the salmon easily releases.
→ Is dried dill okay to use?: Fresh dill has a brighter flavor, but dried dill works too. Just use half as much since it’s more concentrated.
→ How do I know if the salmon is done?: It’s ready when it’s opaque and flakes easily with a fork. Avoid overcooking, or it’ll turn dry.
→ Can I make the sauce in advance?: Yes, you can make the sauce up to a day before and store it in the fridge. Stir it before serving in case the yogurt separates a bit.

Grilled salmon skewers

Skewered salmon marinated in citrus, grilled perfectly, and topped off with a creamy dill yogurt sauce.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

By: Maria

Category: Seafood

Difficulty: Intermediate

Cuisine: French-Italian

Yield: 4 Servings (4 portions)

Dietary: ~

Ingredients

01 1/2 tablespoon unsalted butter.

02 1/2 tablespoon olive oil.

03 3 banana shallots, finely chopped.

04 3 garlic cloves, minced.

05 1 teaspoon salt.

06 1/4 tablespoon sugar.

07 4 fresh tomatoes, diced and seeded.

08 120 ml dry white wine or vermouth.

09 1 tablespoon lemon juice.

10 200 g dark crab meat.

11 200 g white crab meat.

12 4 tablespoons grated Parmesan.

13 400 g linguine pasta.

14 2 tablespoons flat-leaf parsley, chopped.

15 Crushed chili flakes, for serving.

Instructions

Step 01

In a large skillet, heat up the olive oil and butter. Toss in the garlic, shallots, sugar, and salt. Let it cook on low heat for around 5 minutes until the shallots soften.

Step 02

Add the diced tomatoes and cook for about a minute. Pour in the lemon juice and white wine, then simmer for 5 minutes to cook off the wine's aroma.

Step 03

Stir the dark crab meat into the sauce and combine everything well.

Step 04

While the sauce cooks, boil the linguine in salted water following the package instructions. Save about 120 ml of the pasta water before draining.

Step 05

Stir the cooked pasta into the sauce, tossing in the Parmesan and white crab meat. Use the reserved pasta water to gently adjust the sauce's thickness.

Step 06

Mix in the chopped parsley, adjust seasoning if needed, and give it a taste. Top off with chili flakes and a sprinkle of extra parsley before serving.

Notes

Reserved pasta water works like magic to make the sauce the perfect texture.

Adding white crab meat at the end keeps it tender and flavorful.

Tools You'll Need

Large skillet.

Pasta pot.

Strainer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Shellfish.
Dairy.
Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 460
Total Fat: 12 g
Total Carbohydrate: 65 g
Protein: 32 g

Tasty grilled flavors