Asian Salmon Kebabs

Asian Salmon Kebabs

Asian Salmon Kebabs


  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tbsp coconut aminos
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp freshly grated ginger
  • 1 tbsp monk fruit
  • Salt and freshly ground black pepper, to taste
  • Lemon wedge


  • 1 lb wild salmon, cut into 2-inch cubes
  • 4 small plum tomatoes, cut into quarters or 8 cherry tomatoes
  • 1 large zucchini cut into 2-inch cubes
  • 1 medium orange bell pepper, deseeded, cut into 12 pieces
  • 1 medium yellow squash, cut into 8 pieces
  • 4 skewers


  1. If using wooden skewers (in lieu of metal ones), soak them in water for about 30 minutes.

  2. In large mixing bowl combine the marinade ingredients. Mix well and divide in half.

  3. Add salmon and vegetables to half of marinade and gently toss to coat pieces. Cover and marinate for about 30 minutes, occasionally rearranging pieces to ensure even coating.

  4. Preheat oven broiler.

  5. Remove skewers from water. Divide fish and vegetable pieces into 4 even portions. Arrange and distribute them evenly on skewers, being careful not to break the pieces.

  6. Place on baking dish. Brush with remaining marinade not used for marinating raw fish. Broil for about 5-8 minutes, brushing frequently with marinade.

  7. Carefully turn over kebabs and continue cooking for an additional 4 minutes, basting frequently until fish is done.

  8. Squeeze juice from lemon wedge over kebabs. Add Salmon Kebabs to a salad for a meal or chill and pack as a protein snack.

Wild caught salmon contains B vitamins, potassium and omega-3 fatty acids, Docosahexaenoic acid, DHA, and Eicosapentaenoic acid, EPA, that are great for brain, hair and skin health.


Recipe by Living Health