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Spicy Salmon Kabobs Recipe

Spicy Salmon Kabobs Recipe photo by Taste of Home

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I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. —Terri Mach, Homer, Alaska

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Spicy Salmon Kabobs Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 6 Servings

15 10 25

Ingredients

1-1/2 pounds salmon fillets, cut into 1-1/2-inch cubes
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground cumin

Directions

Place the salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes.
Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 223 calories, 13 g fat (2 g saturated fat), 67 mg cholesterol, 463 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein.

Originally published as Spicy Salmon Kabobs in Taste of Home June/July 2006, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Spicy Salmon Kabobs

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(1-1) of 1 reviews

Reviewed on Dec. 17, 2010 by Summy

This rub is crazy delicious. I have used this many times, even without cutting up the salmon fillets, and simply baking it in the oven. I've even doubled the recipe to keep the rub on hand ready to use.