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.
Salmon Varieties
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:
Chinook Salmon
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.
Sockeye Salmon
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 Salmon
Coho has a milder and more delicate flavour. It has a reddish-orange coloured flesh and a fine-textured firmness.
Pink Salmon
Pinks are the smallest of the salmon species and have a very mild flavour and a delicate, pale coloured flesh.
Chum Salmon
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.
Salmon Nutrition
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
Cooking Salmon
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. You can slather the kebabs with Honey Teriyaki Sauce or serve them with Homemade Tartar Sauce on the side. And for more ways to cook salmon, check out Alder Planked Salmon–How to Cook Planked Salmon or Air Fryer Salmon
And, if you have leftover cooked salmon, it's perfect for Salmon Cakes, Sweet Potato Salmon Frittata, Salmon Spinach Pasta or Sriracha Salmon Quesadillas.
Grilled Asian Salmon Kebabs
Equipment
- Grill
- bamboo or metal skewers
Ingredients
- 11/2 lb salmon fillet skin removed
- ¼ cup soy sauce
- ¼ cup brown sugar
- 3 tablespoon sesame oil
- 2 tablespoon lime juice
- 2 garlic cloves minced
- 2 tablespoon fresh ginger grated
- ½ teaspoon red pepper flakes
- 2 red bell peppers cut into 1" pieces
- ½ red onion cut into 1" pieces
Instructions
- 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.
Notes
Nutrition
Terri Gilson
I never thought to make salmon into a kabob - great idea! And thanks for the info - I did not know there were that many different kinds of salmon and how they should be used in different dishes!
Colleen
Hey Terri, Salmon makes a great kebab, and so glad to be an info source on salmon for you!
Kita Roberts
I never put salmon on kabobs which is crazy because I love salmon. I am so intimidated by kabobs with salmon but I need to get over that and just do it. I love the sound of the flavors and that cucumber salad alongside - total summer freshness.
Colleen
Hi Kita, Once you try these kebabs you will feel intimidated no longer. Yes, just do it, you'll be so glad you did. 🙂
Jo
Wow, salmon kebabs! Grilling salmon is something I never tried and these kebabs looks so amazing with flavors spot on! Delicious!
Colleen
Hi Jo, these kebabs are a great place to start with grilling salmon. Enjoy.
Amanda Mason
Why have I never made salmon kebabs before?!? This is the simplest recipe ever! Love the break down of different salmon...I have never heard of Coho Salmon! Can't wait to tr y this!
Colleen
Hi Amanda! It really is a simple recipe and so delicious, too.
Tammy
Colleen these look absolutely magnificent! I had no idea there was such a variety of salmon available! It's definitely one of my favorites and the Asian marinade sounds delish!
Colleen
Thanks so much, Tammy! I love these because they are so simple to make, too.
Karyl Henry
I had no clue there were so many different types of salmon. I usually stick with Atlantic or sockeye. I'm going to have to pay more attention now, and try some of the other varieties. These kebabs look absolutely amazing
Colleen
Thanks Karyl. Our fave is sockeye, too.