10/20/2026
Salmon on a stick.
I make these when I don't feel like doing much but still want something good. Great for when folks come over because you can bulk up your skewers with lots of veggies. Works best with our King or Coho, and go King if you want it extra rich.
Here's what you need:
1 lb salmon, skin off, cut into 1 inch chunks
2 tbsp olive oil
1 tbsp lemon juice, plus a lemon sliced thin
2 cloves garlic, minced
1 tsp paprika (garlic powder works too)
Salt and pepper
Bell pepper, zucchini or red onion if you want some color and texture variation
How I do it:
Wooden skewers go in water for 30 min first or they'll catch fire. Ask me how I know.
Whisk the oil, lemon juice, garlic, paprika, salt and pepper.
Toss the cubed salmon (and the veggies if you’re feeling saucy) in it till everything's coated.
Thread it up like in the picture. If you're needing to, run double skewers side by side so the fish can’t spin on you when you flip it.
Grill on medium high, 3 to 5 min a side. If you find yourself without a grill, broil these guys on high, 5 to 7 min a side, but start checking at 4. You want 135 to 140°F inside.
Let ‘em sit a couple minutes. Extra lemon or a garlicky yogurt dip on the side is 🤌
Always start with good fish. Our wild salmon is caught right here in the Salish Sea. You can stock up your freezer through the link in our bio, or come see us at the shop in Bellingham. Cheers.
