Lemon and herb marinated salmon skewers
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This marinated salmon recipe is a fantastic way to barbecue salmon in the summer. Salmon is a wonderful lighter alternative to the usual meats that grace a barbecue grill, and Marcello Tully's recipe really makes the salmon shine.
The lemon in the marinade as a refreshing, citrus-y kick to the dish. For more ways to use lemon in your cooking, have a look through our collection of lemon recipes
First published in 2015
Ingredients
Metric
Imperial
Marinated salmon skewers
- 540g of salmon fillet
- 5g of fresh basil, chopped
- 5g of fresh thyme, chopped
- 12g of curly parsley, finely chopped
- 70ml of olive oil
- 25ml of lemon juice
- 5g of lemon peel
- 5g of garlic, crushed
- 5g of poppy seeds
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- Skewers
Method
1
For the marinade, mix together the basil, thyme, parsley, olive oil, salt, black pepper, lemon juice, lemon peel, garlic and poppy seeds in a bowl
- 5g of fresh basil
- 5g of fresh thyme
- 12g of curly parsley
- 70ml of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
- 25ml of lemon juice
- 5g of lemon peel
- 5g of garlic
- 5g of poppy seeds
2
Dice the salmon into 1 ½ inch cubes and transfer to a oven-proof dish
- 540g of salmon fillet
3
Pour over the marinade and leave for at least 30 minutes
4
Arrange the marinated salmon on the skewers, using around four pieces per skewer
5
Place directly onto the barbecue and cook for about 2 minutes on each side (alternatively you could cook the salmon under the grill which will take a little longer). While cooking, keep brushing the salmon with the marinade to keep it moist
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