Grilled Salmon Skewers with Garlic and Dijon

Skewers That’ll Make You Swoon: Grilled Salmon Goodness

Okay—seriously, is there anything better than grilling salmon on a summer evening? I mean, it’s like the fish just knows it’s about to be transformed into something magical. You with me?

Alright, so here’s the deal. These grilled salmon skewers with garlic and Dijon are a total game changer. You can whip ’em up in under 30 minutes and they’re so juicy and flaky that you’ll convince yourself that seconds are a MUST. Trust me, you’ll want to double the batch.

Okay, Let’s Talk Ingredients

So here’s the scoop—let’s be real, when you pop into the store, you gotta grab some stuff! You’ll need about 1.5 lbs of salmon (make sure it’s fresh!), cut into these cute little 1-inch squares (it’s like fish sushi, kinda!). Then snag 2 large lemons for slicing (tip: thin is in), 16 bamboo skewers (the 10-inch ones, please!), and fresh parsley because it just makes everything look pretty.

Oh, and don’t forget garlic (I usually go for 2 big cloves but sometimes I throw in an extra one because, you know, garlic breath is worth it), and Dijon mustard—I’m partial to grey poupon, but honestly, use what ya got. Grab some salt, pepper, and light olive oil (not the fancy stuff, we need high smoke point for grilling!). And finally, one of the lemons needs to be juicy because we need that fresh lemon juice action.

So Here’s Why I Make This Constantly

Okay, so here’s a little backstory. My friend had a BBQ last summer, and I was just trying to impress everyone, right? I whipped these skewers up, and let’s just say, they vanished quicker than I could blink. Like, poof! My friends were raving, and I was trying to play it cool like, “Oh, this old thing?” 😂 But honestly, it felt like I had discovered fire.

Now, they’re my go-to for any gathering. They’re quick, they look fancy, and they taste like summer. Bonus: my kitchen doesn’t smell like fish for days after!

The One Trick That Changes Everything

Alright, listen up. The *double skewering* is the secret here. If you do it right, you’ll avoid that tragic moment when the fish falls off into the grill, and you’re left with just sad, charred lemon slices. 😩 So, take two skewers, and thread your salmon and lemon slices together like they’re besties on a summer vacation. It makes flipping so much easier!

Don’t Mess This Up (My Top Tips)

1. Soak those skewers! Seriously, at least an hour. Otherwise, you’re asking for a flaming disaster.
2. Marinade like you mean it. Let that salmon soak up all that garlicky goodness for at least 15 minutes.
3. Watch the grill! I know it’s tempting to just leave it, but you gotta check! Grill for about 3-4 minutes per side—actually, check at 3.5, just to be safe.
4. Don’t overcook! Salmon is like a delicate little flower—just cook until opaque, and it’ll be perfect.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which is rare, but hey), let them cool completely, then pop ’em in an airtight container. They’ll be good in the fridge for like 2-3 days. Just reheat in a pan or in the microwave, but don’t overdo it—nobody wants chewy salmon!

If You Liked This, You’ll Probably Like These Too

If salmon isn’t your jam (but it should be!), you might wanna check out my zesty shrimp tacos or maybe some grilled veggie skewers. They’re fab, too, and perfect for tossing on the grill!

So, what do you think? Are you ready to dive into some grilling magic? What do you think you might pair with these skewers? Let’s chat! 🍋🔥