Description
These juicy salmon skewers from Lindsey S. Love of Dolly and Oatmeal are marinated in a mustard-based Carolina BBQ glaze and then grilled over hickory wood chips to give the salmon a smoky, full-depth flavor.
Ingredients
- 1 pound salmon, skinned and deboned
- 2 lemons, sliced into thin coins
- 6 wooden skewers (or more as needed), soaked in water
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- ½ cup chopped fresh parsley
- Reynolds Wrap® Non Stick Aluminum Foil
Instructions
- Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers
- alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
- In a large bowl
- whisk together the mustard
- vinegar
- honey
- Worcestershire sauce
- hot sauce
- salt and pepper to taste. Pour marinade over the skewers
- turning to coat
- and marinate for 15 to 30 minutes.
- While the skewers are marinating
- prepare your grill. Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill
- place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill
- place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.
- Open the grill and lightly oil the foil.
- Cook the salmon skewers for 4 to 5 minutes per side
- until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.
Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Servings: 4