Description
Bold, Caribbean‑inspired jerk salmon skewers: tender sockeye salmon marinated in vibrant jerk paste, speared with scallions, and quickly grilled for a smoky, flavor‑packed meal.
Ingredients
½ cup olive oil
¼ cup jerk paste (store‑bought or homemade)
2 lb salmon (ideally wild‑caught sockeye), sliced lengthwise and cut into strips
1 bunch green onions, cut into 2″ segments
16 wooden skewers (soaked)
Instructions
In a medium bowl, whisk together olive oil and jerk paste until smooth. Add salmon pieces and toss gently until well coated. Cover and refrigerate for 30 minutes
While the salmon marinates, soak wooden skewers in water for at least 30 minutes to prevent burning, and preheat grill to around 375–400 °F
Thread each skewer with alternate pieces of salmon and scallion segments, using two parallel skewers per kebab for stability
Place the kabobs on the preheated grill and cook for about 2–3 minutes per side—or until the salmon is opaque, flakes easily, and has grill marks
Transfer to a platter and let rest briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
