These salmon kabobs are perfect for grilling on a hot summer day. Take note of the pineapple and jerk seasoning.
My favorite part of warm weather is making as many meals on our grill as I possibly can. Heck, I even grill when it’s raining outside.
Along those lines, I was lucky enough to receive a some grilling gear from the folks at Firewire and KitchenIQ! Perfect timing, right? Let me introduce you to my new friends:
This is an electric knife sharpener. I’m pretty particular when it comes to keeping my knives sharp, but I’ve never owned anything like this. All my knives are literally sharp-as-new now. It doesn’t matter what kind of knives you have, either. It’ll sharpen them all. Good to know in case I ever decide to buy a hunting knife. (Um, not likely.)
These are the skewers from Firewire. One set is a flexible wire which makes it easy to skewer meat and vegetables and THEN marinate them. I can see that saving a lot of time when mealtime draws near!
The other set is a dual skewer. I used these for the salmon skewers I’m sharing with you today. Super sturdy, and look how clever they were to put little symbols on them so you could tell them apart if you happen to be entertaining? My only complaint would be not having enough of these. I don’t think one skewer is a full meal (unless you have ginormous pieces of meat on there). I better pick up a few more of these.
I even got this bright, cheery zester. I really love my zester, but the features on this one were delightful. It has a compartment that slides on and off the back. It not only catches the zest and juice that squirts everywhere, but it also measures it for you! How cool is that?
I managed to use all of these (except of the flexible skewers) in the recipe I made! By the way, having a super sharp knife makes cutting through salmon skin SO much easier.
I have to admit that with as much grilling as I do, I’ve always been terrified of grilling fish directly on the grates. I sucked it up and used the dual skewers so the fish wouldn’t spin while I was moving it around. And then I squished some thinly sliced pineapple between the salmon slices for good measure.
Success! I especially loved the spicy jerk seasoning against the sweetness from the pineapple. Salmon can stand up to strong flavors, so this was a perfect combination!
For other Paleo dishes, consider this Sausage and Cauliflower Rice Recipe.
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Stuck in a rut or looking for fun new recipes to try?
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Paleo Salmon Kabobs Recipe
Ingredients
- 4 Salmon Fillet 4-6 ounces, skin-on
- 3 cups Pineapple Chunks thinly sliced
- 1 teaspoon Jerk Seasoning Blend
- 1 dash Sea Salt
- 1 dash of 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
Instructions
- 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.
- Remove from the grill and serve.