Citrus Salmon Kebabs | A Summer Favorite | FT. BBQ Chef Mark Ashby

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout is a healthier option with similar taste, while tilapia is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more economical.

Fire up the grill to 400° for direct grilling.

Cube the salmon fillets and place them in a bowl.

Drizzle high quality extra virgin olive oil over the salmon.

Zest a whole lemon on top of the salmon using a microplaner.

Juice half of the lemon over the salmon.

Add 2 to 3 tablespoons of Prime 4 Classic seasoning and a light dusting of Cosmos Q Killer Honey Bee seasoning to the salmon.

Mix the salmon in the bowl to ensure it's well coated.

Refrigerate the salmon for about 20 minutes to marinate.

Cut the zucchini in half and then into thick half moons.

In a bowl, combine the zucchini, cherry tomatoes, a light drizzle of olive oil, salt, and pepper, and mix together.

Slice another lemon thinly for kebab assembly.

Build the kebabs using metal skewers, starting and ending with a cherry tomato, alternating with salmon, zucchini, and lemon slices.

Spray the grill grate with duck fat before placing the kebabs on it.

Cook the kebabs on the grill for about 2 to 3 minutes, then flip them once.

Cook for another 3 minutes until the salmon is slightly opaque and the vegetables are soft and blistered.

Remove the kebabs from the grill and let them cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens