Ingredients:

  • 5 lbs Wild or Farmed Salmon Fillet, skinless, boneless; cut into 1-inch cubes
  • 1 large Red Bell Pepper, cut into 1-inch pieces
  • 1 medium Courgette (Zucchini), cut into 1/2-inch thick rounds, then halved
  • 1/2 medium Red Onion, cut into large, petal-like pieces
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 large Garlic Cloves, finely minced or pressed
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • Fresh Parsley, chopped (for garnish)
  • 4 Lemon Wedges (for serving)

Instructions:

  1. Prep Skewers & Vegetables: If using wooden skewers, soak them in water for at least 30 minutes. Cut all salmon and vegetables into uniform 1-inch pieces.
  2. Make the Marinade: In a mixing bowl, whisk together the lemon juice, olive oil, minced garlic, dill, oregano, salt, and pepper until emulsified.
  3. Marinate and Chill: Add the salmon cubes and the cut vegetables to the marinade. Gently toss to coat. Cover and refrigerate for a minimum of 30 minutes (do not exceed 1 hour).
  4. Separate Marinade (Safety Check): Just before skewering, reserve 1/4 of the marinade in a small, clean bowl. This fresh portion will be used for basting during cooking. Discard the remainder used for marinating the raw fish.
  5. Preheat Grill and Thread Kebabs: Preheat the grill to medium-high heat (about 400°F / 200°C). Clean and lightly oil the grates. Thread the salmon and vegetables onto the skewers, alternating pieces. Do not pack them too tightly.
  6. Grill and Baste: Place the skewers directly over the heat. Grill for 5–6 minutes per side. After the first 5 minutes, brush the kebabs generously with the reserved, fresh marinade (the glaze). Flip and cook for another 5–6 minutes.
  7. Rest and Serve: The salmon is ready when it is opaque throughout and flakes easily (internal temperature should be 145°F / 63°C). Transfer the cooked skewers to a clean plate, tent loosely with foil, and allow them to rest for 3 minutes before garnishing with fresh parsley and a squeeze of fresh lemon.