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Blackened Grilled Salmon Skewers

5 from 10 votes

You’ll be making these healthy, grilled Blackened Salmon Skewers all summer long! They're spicy, smoky, and delicious.

Prep Time: 20

Cook Time: 10

soak skewers: 1

Total Time: 1 30

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients

16 bamboo or metal skewers (about 10 to 12 inches, if bamboo soaked in water 1 hour)
olive oil spray
4 6 ounces skinless salmon filet (diced in 1 inch chunks)
1 tablespoon sweet paprika
1/2 teaspoon dried cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
1/8 teaspoon black pepper
3 large lemons
chopped parsley (for garnish)

Instructions

Once the skewers are soaked, heat the grill on medium heat and spray the grates with oil. If using metal skewers, there's no need to soak.
Place salmon in a large bowl and spritz the salmon with oil. Combine all the spices, from paprika to black pepper in a small bowl and mix. Rub all over the salmon.
Cut one lemon into wedges, for serving. Slice the other two lemons into very thin rounds.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Spray the fish with more oil so they don’t stick to the grill.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Transfer to a platter, top with fresh parsley and serve with lemon wedges.

Notes

Note, to prevent sticking make sure the grill is hot, the grates are well oiled and don’t try to move the fish until it easily releases on it’s own, about 4 to 5 minutes before turning.

Nutrition

Serving: 2skewers, Calories: 199kcal, Carbohydrates: 10.5g, Protein: 26.5g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 72.5mg, Sodium: 352.5mg, Fiber: 5g, Sugar: 2.5g

- WW Points: 0

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