Grilled Salmon Skewers with Za'atar & Lemon
Boldly spiced and tender, these Za'atar Salmon Skewers are my ideal summer dinner. There's no lengthy marinating time required (though of course you can prep them in advance!) and they take just minutes to cook. The salmon melts in your mouth and has a warm, nutty flavor from za'atar and sumac. Enjoy with our Creamy Greek Yogurt Sauce, couscous, rice, quinoa, or grilled veggies! Dairy-free without the sauce and naturally gluten-free.
Servings: 4 servings
Calories: 281kcal
Equipment
Metal skewers, see note below if using wooden skewers
Grill spray
Ingredients
For the yogurt sauce
- ⅔ cup whole milk Greek yogurt
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, grated
- ½ lemon, zested and juiced, about 1 tsp zest and 2 Tbsp lemon juice
- ¼ tsp Kosher salt
For the salmon
- 1 lb salmon filet, skin removed, patted dry with paper towels, then cut into 1½ - 2-inch cubes
- 2 Tbsp neutral oil, such as grapeseed or avocado oil
- 1 Tbsp za’atar
- 1 tsp Kosher salt
- ½ tsp sumac
- ¼ tsp freshly ground black pepper
- 2 medium lemons, cut into ¼-inch rounds, seeds removed
- Fresh parsley, roughly chopped, for serving
Instructions
- Make the yogurt sauce. In a medium bowl, whisk together ⅔ cup Greek yogurt, 1 Tbsp extra virgin olive oil, 1 clove grated garlic, 1 tsp lemon zest, 2 Tbsp lemon juice, and ¼ tsp Kosher salt. Set aside.
- Prepare the salmon. Preheat a grill with the lid down over medium-high heat until it reaches 450-475°F (230-245°C). Place the salmon into a large mixing bowl. Drizzle with 2 Tbsp neutral oil, then season with 1 Tbsp za’atar, 1 tsp Kosher salt, ½ tsp sumac, and ¼ tsp black pepper. Toss to evenly coat.
- Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned salmon cubes with folded over slices of lemon. We recommend 3-4 pieces of salmon per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
- Grill salmon. When the grill is hot, lightly grease the grates with oil or grill spray. Carefully place the skewers down, then cook for 2-3 minutes on the first side, or until the salmon easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!), and cook an additional 2-3 minutes, or until the salmon registers an internal temperature of 120°F (50°C). Remove from the grill and serve immediately with chopped parsley and yogurt sauce!
Notes
- If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
- Make sure the grill is extremely clean! The easiest way to clean a grill is when it’s hot. That means when you finish grilling, always go back over the grates with a grill brush while it’s still warm – you’ll more easily remove any excess food that sticks to the grates.
- Make sure the grill is very hot! This ensures that the salmon won’t stick to the grates.
- Don’t turn the seafood until it easily releases from the grill grates. If you try to lift and turn the salmon and it doesn’t pull away easily, let it continue to cook. When it’s ready, and assuming you followed the above rules, it will release easily so you can flip it over.
Nutrition
Calories: 281kcal | Carbohydrates: 3g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 790mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg
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