Grilled Asian Sesame Salmon Kebabs and easy and delicious summer meal and perfect for entertaining. I think everyone loves food on a stick, because, it’s just fun, right? Skewers are also perfect for grilling. And salmon just has a natural affinity for Asian flavours.
I’m using wild sockeye for these kebabs, but did you know that there are five main species of wild Pacific salmon? Each one is distinct in its fat content, flesh colour, texture, and flavour.
Here’s a brief description of the varieties:
The Chinook, also called King salmon, is the largest and also has the highest fat content. It has a rich, full flavour, and flesh colour can range from white to a deep red. The texture is fairly firm with large flakes.
My favourite salmon, Sockeye also have a higher fat content. The flavour is also rich and full, and more intense. The flesh colour is deep red or orange and texture is firm and flaky.
Coho has a milder and more delicate flavour. It has a reddish-orange coloured flesh and a fine-textured firmness.
Pinks are the smallest of the salmon species and have a very mild flavour and a delicate, pale coloured flesh.
Chum has a low fat content and a mild and delicate flavour. Its flesh is reddish-pink with a firm, dry texture.
In summary, use the first two salmon species: Chinook, and Sockeye, for the grill, for roasting, and for any dish where you want the salmon to shine. Use Coho, for a milder, but still delicious salmon flavour, that will show off an amazing sauce. Pink and Chum salmon are best for soups, stocks, or stews.
We all need to eat more salmon. Why? Because it’s one of the most nutritious foods available. You know that fat content I talked about above? That’s a great thing. Because that fat contains heart, brain, and skin healthy omega 3 fatty acids.
Salmon is low in calories but high in protein and vitamin D, as well as selenium, niacin, and B vitamins. Read more about the benefits of eating salmon here: Salmon Nutrition Facts
Salmon, because it is a rich and oily fish, with all of that wonderful good fat, is a fantastic candidate for the grill. However, It’s important not to overcook salmon, or it will be very dry and crumbly.
Perfectly cooked fish should flake easily and still have some translucency in the centre. The salmon will also retain heat and continue to cook after removing from the grill.
What to Serve with Grilled Salmon Kebabs
Serve these grilled Asian salmon kebabs with rice, or with a seasonal summer salad, like Tomato Peach Salad, or Cucumber Melon Salad. And for more ways to cook salmon, check out Alder Planked Salmon – How to Cook Planked Salmon
Grilled Asian Salmon Kebabs
- bamboo or metal skewers
- 11/2 lb salmon fillet skin removed
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tbsp sesame oil
- 2 tbsp lime juice
- 2 garlic cloves minced
- 2 tbsp fresh ginger grated
- 1/2 tsp red pepper flakes
- 2 red bell peppers cut into 1" pieces
- 1/2 red onion cut into 1" pieces
- If using bamboo skewers, soak them in water for 30 minutes before threading
- Cut salmon fillet into 1" pieces.
- Beginning and ending with the vegetables, thread the salmon, bell pepper, and onion pieces on the soaked skewers. You should have 8 skewers. Put the skewers in a shallow dish
- In a bowl, whisk together the soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and red pepper flakes.
- Pour the soy mixture over the threaded skewers and set aside while the grill heats.
- Heat grill on medium-high and spray with cooking oil spray.
- Grill skewers, brushing with extra marinade, turning, about 10 minutes
- garnish with chopped scallion and serve.