If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they'll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups. Source: EatingWell Magazine, August/September 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

  • Oil the grill rack (see Tips). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.

Tips

Make Ahead Tip: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve.

Equipment: Eight 12-inch skewers

How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition Facts

172 calories; 6.7 g total fat; 1.4 g saturated fat; 53 mg cholesterol; 200 mg sodium. 607 mg potassium; 3.7 g carbohydrates; 1.1 g fiber; 2 g sugar; 23.4 g protein; 795 IU vitamin a iu; 13 mg vitamin c; 24 mcg folate; 56 mg calcium; 1 mg iron; 41 mg magnesium;

Reviews (12)

Read More Reviews
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/14/2013
Yummy! I grilled this in my oven...ended up abit too dry but still tasted great. I'll shorten the cooking time and lower the temperature abit on my next try. Read More
Rating: 5 stars
10/31/2011
This is one of our new FAVORITE THINGS! So simple yet so beautiful and absolutely delicious. The kids loved it and my husband suggested I make it for his mother (it must be pretty fabulous LOL). Mary Hemet CA Read More
Rating: 5 stars
10/31/2011
I made this only added marinated red potatoes and portabello mushrooms; it was so delicious that it will become one of my staples. Pat St. Petersburg FL Read More
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Rating: 5 stars
10/31/2011
And use good quality salmon not the chum that is often foisted off on an innocent consumer. Mary Ellen Kansas City MO Read More
Rating: 5 stars
10/31/2011
To my mind this is the quintessential EW recipe: it's simple and elegant. My mom's a kitchen genius and I managed to "wow" her with this one. Use very fresh rosemary and high quality olive oil for best results. It makes a huge difference. Kelly Seattle WA Read More
Rating: 5 stars
10/31/2011
just a quick note on the spelling of the recipe name. We call them SPIEDINI in Italian:) Thank you for your satisfying and healthy recipes. Best Giusy. Anonymous Fridley MN Read More
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Rating: 5 stars
10/30/2011
These were wonderful. This will become a favorite at our house. I let the salmon marinate in the rosemary and garlic mixture. I also added a few baby red potato's. Read More
Rating: 5 stars
10/30/2011
I didn't bother with the rosemary skewers but did use a LOT of fresh rosemary which we grow in our yard. I marinated a Salmon filet with extra garlic extra lemon zest and lemon juice. Then hubby grilled it; it was so delicious!!! I made a "kitchen sink salad" to go with it - mixed spring greens cherry tomatoes granny smith apple bermuda onion carrots celery with a light ranch dressing and lots of fresh ground pepper. Definitely a keeper!!! Read More
Rating: 5 stars
10/30/2011
I didn't have time to make kabobs and I didn't have tomatoes; however I made it and added some soy sauce and some ginger. I cubed the salmon and stirred it into the mock-marinade and immediately fried it in a nonstick pan. It was so good I will definitely make it again. I might do kabobs sometime but I don't think you need to in order to have it taste great!!! Read More
Rating: 5 stars
10/30/2011
This meal was amazing!!! Followed the recipe (minus the rosemary kabobs) and put the salmon and tomatoes over some rice pilaf. Great summer dish with fantastic flavor. I'll be making this recipe again soon! Read More
Rating: 5 stars
10/29/2011
Simple yet elegant. What a simple but elegant meal. I grilled the kabobs on the rosemary branches. It smelled so amazing that it had our neighbors wandering over. It tasted even better than it smelled! This is definitely a keeper I am sure I will be enjoying this again and again. Read More
Rating: 5 stars
10/29/2011
Chronic Very simple and quick recipe that is good for you. I add white onions and mushrooms to the skewers and also a small amount of ginger to the marinade. Usually serve with risotto (maybe a rice pilaf). Pros: Quick Healthy No crazy ingredients Cons: Nothing Read More