BBQ Salmon Skewers
There’s nothing quite like salmon cooked on the barbecue! The fish stays beautifully tender and juicy. It might sound complicated, but it’s actually super easy. Plus, you don’t need many ingredients to make this delicious dish. Bart came up with this recipe during his visit to the Bouker fishing family in Alaska and prepared it right on the beach in Ekuk—one of the best places, in our opinion, to find the most delicious wild salmon. Enjoy!
No barbecue at home? No problem! You can also cook the skewers in a grill pan.
Preheat the barbecue or grill pan on high heat until it's nice and hot.
Cut the salmon fillet into evenly sized cubes of about 2 cm. Add the salmon pieces to a bowl.
Cut 1 red bell pepper, the green, and the yellow bell pepper in half, remove the seeds, and slice them into squares the same size as the salmon pieces. Add the bell peppers to the bowl.
Thread the bell pepper pieces and salmon cubes onto 4 skewers—these can be wooden or metal. Start with a bell pepper, then a piece of salmon, then another bell pepper, followed by salmon, and so on. Alternate colors and types of fish for a vibrant, appetizing look. Trim any protruding bell pepper pieces to prevent burning. Brush the skewers with olive oil and season all over with salt and pepper.
Place the skewers on the barbecue. Grill them on all sides for about 1 minute, so they get a nice roasted exterior while staying soft and juicy on the inside.
Mash the salmon roe in a small bowl with a fork. Add mayonnaise and mix well.
Remove the skewers from the heat and place them on a plate. Drizzle some sauce over them and sprinkle with lemon zest.