Salmon Shashlik

Fish 672 Last Update: Mar 18, 2021 Created: Feb 23, 2021 0 0 0
Salmon Shashlik
  • Serves: 4 People
  • Prepare Time: 25 mins
  • Cooking Time: 25 mins
  • Calories: -
  • Difficulty: Easy
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Salmon shashlik can be a great alternative to regular meat. First, it is lighter than the one made with pork or lamb. Secondly, fish kebab is much healthier. And finally, thirdly, it turns out to be very tender and tasty. True, there is one thing: salmon is a rather expensive fish. Well, you can easily use more budget options, for example, pink salmon or chum salmon. In this case, the kebab will turn out to be less greasy. Is it a plus or a minus? It's up to you to decide! And when there is an opportunity to try salmon kebab - do it, at least in order to compare the sensations.

Ingredients

Directions

  1. Prepare the ingredients for the salmon kebab. Wash the fish fillets and pat dry well with paper towels. Cut into large cubes and place in a large bowl. Wash and dry the bell pepper pods for salmon skewers. Remove seeds and partitions. Cut the pulp into large squares (focus on the side of the fish cubes).
  2. Peel half of the red onion. Disassemble into scales. Cut each into squares or just large slices. Again, you can focus on fish fillet cubes.
  3. Salmon fillet for shashlik salt and pepper to taste. Wash the lemon and cut in half. Squeeze the juice out of the half and mix it with a couple tablespoons of water. Drizzle over the fish and let sit for 20 minutes at room temperature.
  4. Lightly dry the salmon fillet for shashlik with paper towels. Then skewer, alternating with bell peppers and red onions. Brush with olive oil.
  5. Place the skewers with salmon and vegetables on the grill. Fry the kebab over hot coals until cooked, first on one side, then on the other. Serve with leftover lemon slices.

Salmon Shashlik



  • Serves: 4 People
  • Prepare Time: 25 mins
  • Cooking Time: 25 mins
  • Calories: -
  • Difficulty: Easy

Salmon shashlik can be a great alternative to regular meat. First, it is lighter than the one made with pork or lamb. Secondly, fish kebab is much healthier. And finally, thirdly, it turns out to be very tender and tasty. True, there is one thing: salmon is a rather expensive fish. Well, you can easily use more budget options, for example, pink salmon or chum salmon. In this case, the kebab will turn out to be less greasy. Is it a plus or a minus? It's up to you to decide! And when there is an opportunity to try salmon kebab - do it, at least in order to compare the sensations.

Ingredients

Directions

  1. Prepare the ingredients for the salmon kebab. Wash the fish fillets and pat dry well with paper towels. Cut into large cubes and place in a large bowl. Wash and dry the bell pepper pods for salmon skewers. Remove seeds and partitions. Cut the pulp into large squares (focus on the side of the fish cubes).
  2. Peel half of the red onion. Disassemble into scales. Cut each into squares or just large slices. Again, you can focus on fish fillet cubes.
  3. Salmon fillet for shashlik salt and pepper to taste. Wash the lemon and cut in half. Squeeze the juice out of the half and mix it with a couple tablespoons of water. Drizzle over the fish and let sit for 20 minutes at room temperature.
  4. Lightly dry the salmon fillet for shashlik with paper towels. Then skewer, alternating with bell peppers and red onions. Brush with olive oil.
  5. Place the skewers with salmon and vegetables on the grill. Fry the kebab over hot coals until cooked, first on one side, then on the other. Serve with leftover lemon slices.

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