Salmon Skewers

Charmaine Lu -

  • 3 crushed garlic cloves
  • 2 tbsp olive oil
  • 2 lemons, zest and juice
  • 1 tsp cayenne pepper
  • 10g thyme leaves
  • 1kg boneless and skinless salmon fillets, cut into 3cm chunks
  • Mix the oil, garlic, lemon zest, thyme and cayenne pepper in a shallow dish and season well. Mix in the salmon chunks to coat with the marinade, then cover and transfer to the fridge for at least an hour.
  • When ready, preheat the grill to high. Thread the salmon chunks onto metal skewers, place in a lined tray and grill for 10 mins, turning halfway, until just cooked through. Transfer the skewers to a serving dish and drizzle with lemon juice, then serve with your choice of salad and sides.
15 mins
8 serving