Lemon Oregano Salmon Skewers
Is there anything better than an easy, breezy, 30-minute summer meal?
Probably, but let’s stay excited about this anyway.
Seafood and summer are pretty much synonymous in my world, so when summertime comes around my seafood consumption multiplies exponentially. Year round I’m a fan of tuna (like these tacos!!) and loads of shrimp, but in the summer I expand my seafood horizons to include everything from crab, lobster, branzino, mussels… the list goes on. Most recently, though, I’ve developed a fondness for salmon, a fish I’ve previously loathed but am now in a full-blown obsession over.
The thing about salmon is that it always tasted so “fishy” to me, and I HATE fishy fishes. For years shrimps was my sole seafood inclination, but as I discovered cooking I slowly started to incorporate more and more fish into my diet. I’ve been surprised by some varieties I’ve come to love (red snapper is amazing) as well as those that still give me the creeps (scallops, I’m looking at you!), but regardless of my tasting and testing and reassessing, salmon was always on my shit list.
A few months back I accidentally bought salmon when I mistook it for tuna steaks. In my defense, it was a pair of salmon filets in the tuna section, so Trader Joe’s really needs to get it together. But this accident turned out to be a happy one, because when I was forced to cook salmon for myself I realized I actually like the stuff, it just needs to be prepared a very specific way. That way involves TONS of citrus, lots of herbs, and a healthy pinch of garlic.
That oregano you see is courtesy of my urban garden, which is literally my pride and joy. I’ll be sharing more images of my gardening successes in upcoming recipes, but suffice it to say it is blooming BEAUTIFULLY, so please feel free to be jealous. Anyway, lemon/oregano combos are common in Italian cooking, so I’ve always been found of this duo when slathered over lightly breaded pieces of veal or deeply charred chicken. But something told me that adding this citrusy, herby mix to salmon would make it more “meaty”, less “fishy”, and therefore tremendously appetizing.
Turns out, I was spot on.
The gist of this is beyond simple, so consider it a fallback meal for whenever you need to eat healthy in a pinch. Simply cube your salmon filets, marinate them in a mix of lemon, oregano, EVOO, and garlic, then grill alongside lemon slices for 5 -8 minutes — That’s it! Super simple, the end results are flavorful, tender, and with no fishy aftertaste in sight. I particularly love how the lemon slices caramelize on the grill, lending a tangy sweetness to the final product that’s unexpectedly amazing. Plus, this is SO easy to prepare for entertaining — Prep your skewers overnight, thaw to room temperature, then grill a whole big batch simultaneously.
It’s efficient, and flexible, just like all summertime meals should be. xo
Lemon Oregano Salmon Skewers
- SALMON SKEWERS:
- 1 lb Skinless, Boneless Salmon Fillets
- a few pinches Salt & Pepper
- Lemon Oregano marinade
- 4 – 5 Lemons
- 1/2 tsp Crushed Pepper (optional)
- Bamboo skewers for grilling
- two large handfuls fresh Oregano (should yield 3 tbsps worth)
- 3 Lemons
- 1 1/2 tbsps Extra Virgin Olive Oil
- 1 1/2 tsps Minced Garlic
- Pre-heat outdoor grill to medium-high heat. Soak bamboo skewers in warm water bath until needed.
- Prepare the marinade. On large cutting board finely chop the oregano, then extract the juice + zest from the lemons. Combine the lemon juice, lemon zest, chopped oregano, EVOO, and garlic in medium-sized mixing bowl, then whisk until well combined.
- Cut salmon fillets into cubes and lightly salt and pepper. Transfer salmon to marinade and stir until evenly coated, then allow fish to marinate for 10 – 15 minutes. Meanwhile, slice the remaining 4 – 5 lemons.
- When ready, alternately thread the salmon and lemon slices on dual skewers — Using two skewers instead of one promotes even turning. Grill for 5-8 minutes until cooked through, turning once or twice as you do. Sprinkle with crushed pepper if desired, then immediately plate and serve.
salmon! who knew?