Grilled Rosemary-Salmon Skewers

August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (39 votes)

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.

"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! "
Grilled Rosemary-Salmon Skewers

12 Reviews for Grilled Rosemary-Salmon Skewers


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


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


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