Grilled Salmon Skewers

When I skewered these I did the veggies on separate skewers from the salmon so I could cook them to our liking and not overcook the salmon. This is the way to go and resulted in delicious and juicy salmon and my veggies were grilled just enough so they were hot but still not soft. They both tasted delicious and we enjoyed them along with some corn on the cob and baked potatoes also done on the grill. I will definitely make these again. Thank you for sharing your recipe with us Bea!

Great combination of spices that enhance the flavour of both the veggies and the salmon. I don't BBQ so I broiled the skewers - about1 15 minutes 6" from heat source, turned once half way through cooking. The veggies were still lovely & crisp - the salmon just right. Didn't have any cherry tomatoes so I cut a regular large one into 8 pieces.3 sept 2014 Made again - enjoyed just as much Thanks Gerry

What great flavour the marinade adds to fish and veggies!! I cut my salmon into 1 1/2 inch cubes and skewered them on 2 metal skewers and then skewered the vegetables on two separate metal skewers. I had every intention of grilling these but the weather had me change my plans. I place these on a baking sheet and broiled them on the top rack of the oven. The veggies were ready in 8 minutes (I like them a la dente) and the salmon was ready in 12 minutes. Everything turned out perfectly delicious.

We thought the marinade was very tasty, however in order to get the peppers cooked tender, the salmon became over done. So I am suggesting that par grill the peppers before they are added to the skewers with the salmon so everything cooks perfectly together. Another option is to place the peppers and onions on skewers by themselves and place on the grill 10 minutes before the salmon skewers are grilled. Otherwise the salmon had a wonderful flavor from the marinade. Made for Billboard tag.