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Spicy Salmon Kabobs

 Spicy Salmon Kabobs
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
6 ServingsPrep: 15 min. + marinating Grill: 10 min.

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,

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Spicy Salmon Kabobs (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.