Experience a burst of flavor with our Grilled Pineapple Salmon Skewers – a perfect fusion of succulent salmon cubes and juicy pineapple chunks, brushed with lime oil and grilled to perfection. This kebab creation adds a refreshing twist to your summer grilling repertoire, combining simplicity with bold, vibrant flavors.
Kebabs Ingredients
Discover the key elements for these delightful kebabs:
Salmon: Embrace the health benefits of salmon with approximately 2 1/2 pounds of skin-removed filets, cut into large cubes.
Pineapple: Elevate the flavor profile by cutting the pineapple into equally-sized chunks as the salmon.
Oil: Utilize olive oil for both seasoning the salmon and creating the zesty lime oil. Vegetable oil is used for grilling.
Lime Oil: Craft a tantalizing lime oil with fresh lime juice, olive oil, garlic powder, and a touch of salt for dipping.
When is Salmon Done Cooking?
Master the art of cooking salmon with a few essential tips. Allow the salmon to reach room temperature for even cooking. The United States Department of Agriculture recommends an internal temperature of 145°F (63°C) for well-cooked salmon, while a medium-cooked option can be removed closer to 130°F (54°C). Salmon will continue to cook after being removed from heat.
Can I Make These Ahead of Time?
Absolutely! Simplify your grilling experience by assembling the kebabs a day before. Cover them with plastic wrap and refrigerate, ready to be grilled the next day.
Can I Make Kebabs in the Oven?
Certainly! If the grill is occupied, turn to your oven. Place the kebabs on a foil-lined sheet pan, brush with lime oil, and broil on high (550°F/290°C) for 4 minutes on each side.
Can I Make These in an Air Fryer?
Indeed! Opt for individual bites to fit in the air fryer. Brush the kebabs with lime oil and air fry at 390°F (200°C) for approximately 8 minutes, turning once at 4 minutes for an added brush of lime oil.
Can I Reheat Salmon Kebabs the Next Day?
While best enjoyed fresh, leftovers can be refrigerated and reheated on low heat in the oven, covered with foil. Alternatively, relish the grilled salmon cold on salads or sandwiches.
Ingredients
- 2½ pounds (1.13 kg) salmon filets, skin removed, cut into ½-inch cubes
- 3 tablespoons (45 ml) olive oil, divided
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon granulated sugar
- 2 cups (340 g) pineapple, cubed
- Lime, for garnish
Lime Oil
- 2 medium limes, juiced (about ¼ cup/60 ml)
- ¼ cup (53 g) olive oil
- 1 teaspoon garlic powder
- Salt, to taste
Instructions
- Follow these steps to savor the Grilled Pineapple Salmon Skewers:
- Preheat the grill to medium. Soak wooden skewers in water for 30 minutes if using.
- In a small bowl, combine 2 tablespoons of olive oil, chili powder, salt, onion powder, garlic powder, cumin, and sugar.
- Place salmon cubes in a large bowl and evenly coat with the oil and seasoning mixture.
- Thread salmon and pineapple alternately onto skewers, leaving some space between each piece.
- Create lime oil by combining lime juice, olive oil, and garlic powder. Divide into two bowls; set one aside for dipping.
- Brush the grill grate with 1 tablespoon of olive oil. Grill the skewers directly over heat.
- Using one bowl of lime oil, brush the salmon kebabs on all sides. Grill for a total of 12-14 minutes, rotating and brushing with lime oil every few minutes, until the salmon reaches 145°F (63°C) internally.
- Serve the salmon kebabs with lime wedges and the reserved lime oil for dipping.
Experience the vibrancy of flavors with these Grilled Pineapple Salmon Skewers, a perfect addition to your grilling repertoire.
