Salmon and Zucchini Shish Kebab

Cookinero 12 Mar 2025

Fish like salmon does not need advertising, because absolutely everyone has heard about its beneficial properties. There are many recipes in which this fish is fried, baked or steamed. We decided to offer you an unusual recipe with salmon - namely, shashlik on skewers! A properly prepared marinade can emphasize the delicate taste of salmon, and well-chosen spices add a pleasant aroma to the fish. But you should not make the dressing too spicy, otherwise the taste of the fish will be lost in the abundance of spices.

How to cook Salmon and Zucchini Shish Kebab

Step 1

Salmon and Zucchini Shish Kebab

Prepare the marinade: in a deep bowl, mix soy sauce, vegetable oil, Dijon mustard, grated ginger root, salt, sugar and a couple of drops of lemon juice.

Step 2

Salmon and Zucchini Shish Kebab

Clean the salmon from scales, remove bones and cut into small cubes that are easy to put on skewers.

Step 3

Salmon and Zucchini Shish Kebab

Place the salmon in the marinade and leave for 30 minutes.

Step 4

Salmon and Zucchini Shish Kebab

Cut the zucchini into medium-thick strips using a vegetable peeler.

Step 5

Salmon and Zucchini Shish Kebab

Grease the finished zucchini strips with vegetable oil, salt and pepper to taste.

Step 6

Salmon and Zucchini Shish Kebab

Remove the salmon from the marinade. Then start preparing the kebabs. To do this, prepare the skewers, then thread the salmon pieces and zucchini strips onto each skewer one by one.

Step 7

Salmon and Zucchini Shish Kebab

Heat a frying pan with vegetable oil. Fry the kebabs for 5-7 minutes on both sides.

Step 8

Salmon and Zucchini Shish Kebab

Place the finished kebabs on a serving dish, garnish with finely chopped fresh herbs and serve.

Salmon and Zucchini Shish Kebab - FAQ About Ingredients, Baking Time and Storage

Yes, you can use firm fish like tuna, swordfish, or halibut, which hold up well on skewers and absorb marinades nicely.
Replace salmon with firm tofu or halloumi cheese and follow the same marinating and cooking steps for a delicious vegetarian alternative.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or oven to avoid drying out the salmon.
Absolutely! Grill over medium-high heat for 3-4 minutes per side for a smoky flavor. Just ensure the grill is well-oiled to prevent sticking.
Skip the sugar in the marinade and use a low-carb sweetener if desired. The recipe is already naturally low in carbs.
Serve with a fresh salad, quinoa, or tzatziki sauce for a balanced meal. Grilled vegetables also complement the kebabs well.
Yes, freeze the salmon in the marinade for up to 1 month. Thaw in the fridge overnight before cooking for best results.
Cut the zucchini into thicker strips and avoid over-marinating. Quick cooking on high heat also helps retain texture.
Simply cook the salmon and zucchini strips separately in the pan as individual pieces. They’ll still taste great!
Use tamari or coconut aminos for a gluten-free option that maintains the umami flavor of the marinade.

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