Spicy Salmon Kabobs Recipe

4.5 5 7
Spicy Salmon Kabobs Recipe
Spicy Salmon Kabobs Recipe photo by Taste of Home
Publisher Photo

Spicy Salmon Kabobs Recipe

Read Reviews
4.5 5 7
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Spicy Salmon Kabobs in Taste of Home June/July 2006, p27

Nutritional Facts

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

  • 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. Yield: 6 servings.
Originally published as Spicy Salmon Kabobs in Taste of Home June/July 2006, p27

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Reviews forSpicy Salmon Kabobs

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[email protected] User ID: 6993142 163556
Reviewed Oct. 10, 2014

"Why always chicken or beef kabobs? This is a delightful rendition for salmon that should please salmon-lovers. My husband and kids always devour the platter with no left-overs. The spices give the dish some presence without overpowering. For 1 and 1/2 pounds of fish, I did increase the salt by another 1/2 teaspoon. I also serve it over some rice pilaf on a big platter. Great presentation!"

MY REVIEW
katlaydee3 User ID: 3741999 159072
Reviewed Aug. 28, 2013

"Delicious! My niece and I both loved these. The only issue was that the salmon stuck to the grill. Next time I will use some canola oil to grease the grill first."

MY REVIEW
AM2016 User ID: 7292000 88309
Reviewed Jun. 5, 2013

"Not sure if the celery seeds are what made it bitter yet somewhat sweet, but this recipe did not make my salmon spicy at all. It just tasted weird."

MY REVIEW
AM2016 User ID: 7292000 90933
Reviewed Jun. 5, 2013

"Not sure if the celery seeds are what made it bitter yet somewhat sweet, but this recipe did not make my salmon spicy at all. It just tasted weird."

MY REVIEW
Summy User ID: 1386846 63861
Reviewed Dec. 17, 2010

"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."

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