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Spicy Salmon Kabobs

Total Time

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


6 servings

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


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1 each: 223 calories, 13g fat (2g saturated fat), 67mg cholesterol, 463mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 23g protein.

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