These salmon kabobs are perfect for grilling on a hot summer day. Take note of the pineapple and jerk seasoning.
4 salmon filets, 4-6 ounces, skin-on
3 cups pineapple chunks, thinly sliced
1 teaspoon jerk seasoning blend
1 dash sea salt
1 dash black pepper
1/4 cup orange juice, freshly squeezed
2 tablespoons lemon juice, freshly squeezed
1 teaspoon orange zest, finely grated
2 teaspoons jerk seasoning blend
1/4 teaspoon sea salt
3 tablespoons butter, grass-fed, if possible
1 tablespoon honey, raw
Equipment: BBQ grill or stove-top grill pan and wooden/metal skewers
Cut the salmon fillets into 1 1/2 inch squares, leaving the skin on the fish. Sprinkle the salmon with 1 teaspoon of jerk seasoning and a few generous pinches of sea salt and black pepper.
Thread the salmon onto skewers alternating one piece of salmon with two slices of pineapple. Insert the skewers through the side of the fish instead of piercing the skin. it's best to use two skewers, side by side, for more stability.
Whisk together the glaze ingredients and set aside.
Preheat BBQ grill to medium-high heat. Make sure your grill grates are clean and oiled, if they need it.
Place the skewers on the grill, skin-side down. Leave them for 3-4 minutes and then check for grill marks.
Flip, then brush the skewers with the glaze. Cook another 2-3 minutes, then flip again.
Continue to brush with glaze every couple of minutes until the salmon is cooked to your liking. Don't let them cook too long or they will flake apart into the grill.
They're done when juices begin to come to the surface of the fish and turn white. They should flake slightly with a fork, but won't fall apart completely.