Grilled Rosemary-Salmon Skewers

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Grilled Rosemary-Salmon Skewers

Grilled Rosemary-Salmon Skewers

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they’ll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don’t move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
  • 1 pint cherry tomatoes

Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

Step 3

Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.


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