Hickory Smoked Salmon Skewers

Hickory Smoked Salmon Skewers
  • 1 pound salmon, skinned and deboned
  • 2 lemons, sliced into thin coins
  • 6 wooden skewers (or more as needed), soaked in water
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped fresh parsley
  • Reynolds Wrap® Non Stick Aluminum Foil


  1. Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
  2. In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
  3. While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap(R) Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate.
  4. Open the grill and lightly oil the foil.
  5. Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

05/02/2018
Hickory Smoked Salmon Skewers, recipe PT15M PT1H 5 455 calories

Comment on this content
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
4.1
7717
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
3.9
5893
black bean avocado hazelnut mocha cake
black bean avocado hazelnut mocha cake
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-i..
4.4
4786
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
3.4
4603
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
4.2
4754
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
4
4847
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
2.9
5803
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
2.2
5267
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
3.4
5126
BBQ Salmon and Fruit Skewers
BBQ Salmon and Fruit Skewers
Preheat an outdoor grill for medium-high heat, and lightly o..
811
grilled salmon skewers
grilled salmon skewers
Slice salmon lengthwise into 12 long strips, and thread each..
5
1622
Fennel-Smoked Salmon
Fennel-Smoked Salmon
Place wood chips in a bowl; cover with several inches of col..
967
Smoked Salmon Pizza
Smoked Salmon Pizza
Preheat an oven to 400 degrees F (200 degrees C).Spread the ..
3.1
1770
The Best Smoked Salmon Spread
The Best Smoked Salmon Spread
Process cream cheese in a food processor to soften completel..
1935
Seattle Smoked Salmon Dip
Seattle Smoked Salmon Dip
Mix all ingredients in large bowl until well blended. Cover...
1186
Smoked Salmon Spread
Smoked Salmon Spread
In a medium bowl, stir cream cheese until it is no longer in..
4
1922