Recipe: salmon shish kebab on the grill with the most delicious marinade

Cooking salmon shashlik (recipe on the grill). You can choose the most delicious marinade yourself, having learned about the best options below. We have selected more worthy of attention in terms of composition, which will make your salmon especially juicy and tasty.

Secrets of delicious salmon

Take only the freshest carcasses. Frozen fish may taste bad and taste rubbery and dry.

We recommend cutting the fish into steaks up to 3 cm wide - this way they will retain their juiciness and will be well cooked. Don’t forget to rinse the fish and dry it with cardboard towels, removing excess liquid so that it does not interfere with the marinade.

Separate rules for seasoning. Salmon meat has the most delicate and narrow taste, so it won’t be difficult to overpower it with spices. Often it’s enough to add salt and pepper – white or dark. It is better not to use dry herbs - they will interrupt the taste of reddish meat. You can add citrus zest or sour fresh fruits.

Marinate the fish with the least amount of fragrant spices. Prepare marinades with snow-white wine, citrus juice and soy sauce - these are the best ingredients. Keep the steaks for about half an hour, this is enough for the fish to soak and release the juice.

How to cook salmon on the grill

There are several options and they all differ in marinades and special technology. You will learn about marinades below, but here we will tell you about the traditional way of making salmon.

fish fillet – 1 kg;
reddish onion – 1 pc.

Clean the salmon, remove the membranes and remove all the bones. Cut the meat into cubes of similar sizes and leave in brine for 25 minutes. Then remove the fish, wash and dry.

The fish must be placed in the marinade, stir, add chopped onion and leave for 3 - 5 hours. After the time has passed, thread the pieces onto skewers.

Using the same method, you can prepare a barbecue using skewers, having previously wet them with water. Fry the fish for 10 minutes.

Types of marinades

Traditional option

You only need 3 ingredients: vegetable oil, lemon juice, spices. Everything needs to be placed in one container and mixed. Pour the marinade over the fish pieces and leave for about 20 minutes. Then you need to place it on the grid. The kebab will turn out tender, tasty and juicy.

Based on white wine

Per 1 kg of meat.

dry wine – 3 tbsp;
garlic, passed through a press - 3 cloves;
citrus juice – 1 tbsp;
soy sauce – 1 tsp;
spices, seasonings to taste.

Mix the ingredients and seasonings for the marinade together until smooth. Transfer the finished fish steaks to the brine, cover with cling film and leave for half an hour.

Based on honey

This method is perfect for those who love a sweet taste in fish dishes.

1 lemon;
honey – 1 tbsp;
garlic – 2 cloves;
olive oil;
dry chili;
parsley;
spices.

Pass the citrus peel and cloves through a grater with small holes and pour in the juice. Cut the greens. Add honey, oil, pepper. Add salt. Mix everything. Place the salmon steaks in the marinade and leave for about a quarter of an hour.

With Italian herbs

To create a marinade according to this recipe, you will need citrus juice, oil, and Provençal herbs. Place all ingredients in one bowl. Place the steaks in the resulting marinade and place in a cool place for 20 minutes. You should no longer keep the fish, otherwise the smell will become too noticeable.

With lemon juice

1 kg fillet;
vegetable oil – 2 tsp;
ground coriander;
khmeli-suneli;
pomegranate juice – 250 ml;
pepper;
salt.

Divide the meat into small steaks and place in a bowl. Salt, pepper, add seasonings. Pour in the juice and oil, stir. Cover with a lid and let marinate for 2 hours in a cool place.

Based on mineral water

mineral water – 1 tbsp.;
onions – 4 pcs.;
bay leaf – 3 pcs.;
seasonings;
salt pepper.

Place salmon pieces in a saucepan, add chopped onion, salt, and seasonings. Fill with sparkling water. Cover with cling film and marinate for 30 minutes.

Special

fish fillet – 1 kg;
onion – 500 g;
garlic - half a clove;
lemon – 1 pc.;
martini – 100 ml;
cilantro - a bunch;
dried dill – 1 tbsp. l.;
seasonings;
salt.

Prepare a set of spices - combine garlic, finely chopped cilantro, spices, dill. Rub the salmon pieces on all sides with the mixture and let stand for 10 minutes. Next, cut the meat into steaks, add onion rings and stir. Squeeze the citrus, pour in the alcoholic drink, place in the bowl with the fish. After half an hour, you can cook the barbecue.

Yogurt based

onion – 1 pc.;
lemon – 1 pc.;
natural homemade yogurt (or store-bought, but without flavoring additives);
salt.

Cut the onion into small cubes, extract the juice from the citrus, pour in the yogurt, and add salt. Mix everything. Send the steaks out to marinate for half an hour. The shish kebab will be light and pleasant.

With ginger

Chile;
fresh ginger – 10 cm;
garlic – 2 cloves;
vegetable oil;
soy sauce;
salt.

Pass the garlic and ginger through a small grater. Pour in the watery ingredients, sprinkle with pepper and salt. Stir the mixture and drop the salmon into it. Place in a cool place for 1 hour.

Ginger-lime

lime – 1 pc.;
ground ginger – 1 tsp;
olive oil – 2 tsp;
fresh dill;
anise;
spices.

Squeeze out the juice, add oil and seasonings. The greens are finely chopped and poured into the mixture. Salmon steaks are placed in the marinade and left for 10 minutes in a cool place.

In Chinese

Salmon steaks fried using this method literally melt.

rice vinegar;
olive oil;
soy sauce;
finely chopped garlic;
sugar – 1 pinch;
seasonings as desired.

All ingredients must be mixed. Place the steaks in the marinade until completely covered. Leave for about half an hour, then transfer to a wire rack and fry.

Mustard based

mustard – 2 tbsp;
citrus juice – 3 tsp;
garlic – 2 cloves;
lemon zest;
parsley - 1 bunch.

Citrus peel and cloves must be passed through a grater. Finely chop the greens. Mix everything with juice and mustard. Place fish steaks in the marinade and leave for 30 minutes. Thread onto skewers and cook on the grill.

With mustard and white wine

snow white wine – 0.5 tbsp.;
olive oil;
Dijon mustard beans;
ground paprika;
spices.

Place the ingredients in one bowl and stir. Pour steaks for 25 minutes. Grill later. Thanks to mustard, salmon acquires an exceptional smell, rich taste and a spicy note.

With beer

live beer – 7 spoons;
2 onions;
ground pepper;
sweet sand;
sea salt.

Cut the onion into medium-sized cubes. Pour in beer. Add spices, sugar. Stir well and let sit for 15 minutes. Place the fish steaks in the marinade. After 25 minutes, start frying.

With olives

The marinade according to this recipe will appeal to those who love spicy notes in fish.

lemon juice;
olives;
several cloves of garlic;
oil;
greens optional;
salt.

Chop the garlic, finely chop the dill and olives. Add salt. Transfer the mixture into a blender bowl, add oil and juice. Beat for a few seconds. Place the salmon pieces in the marinade for half an hour. Later you can grill the kebab.

With sour cream

fat sour cream - 1 tbsp. l.;
lemon – 1 pc.;
1 onion;
greenery;
salt.

Cut the onion into cubes, add lemon juice. Finely chop the greens, add sour cream and salt. Dip steaks in marinade and let sit for 30 minutes.

Frisky option

When you need to quickly cook meat for barbecue, you can create it like this. Prepare a mixture of 3 tsp. sugar and 1 tsp. salt. Grate salmon steaks. Hold for 10 minutes. Later, wash the steaks with water, brush with oil and you can start frying.

We recommend watching the video to understand the intricacies of making fish kebab.

So, now you understand how to create a juicy salmon kebab (recipe on the grill). The most delicious marinade comes from your favorite goods - the main rule of a successful dish. Have you already tried any of the recipes?

Salmon shish kebab

Salmon shashlik

The taste of salmon is magical, and here its sweetness is successfully offset by the acidity of the snow-white wine. (Salmon can be replaced here with taimen or tuna)

Shish kebab of squid and salmon with grilled salad

This is what my husband and I had for two, we ate straight from the same plate with snow-white wine. Very tasty and healthy, help yourself!

Salmon shish kebab with pineapple and grapes

Summer is barbecue time. I would like to bring to your attention my signature dish “Salmon shish kebab with pineapple and grapes.” This kebab can be cooked all year round. Not a single celebration is complete without this dish. A very tasty, special, light snack for any occasion, including for a picnic. We prepare the kebabs, put them in a container and take them with us to nature. Or we string fish with fruit on skewers, and in nature we very quickly bring it to readiness. Minimum time – maximum pleasure.

Royal salmon shish kebab

My recipe from the fish series. The soul asks for nature, the freshest air, fun with friends and delicious fish, covered in fragrant smoke. Salmon fully lays claim to the royal throne, because it is precious in terms of taste and nutritional parameters and is unconditionally good for health.

Salmon shish kebab . Salmon shish kebab is truly a royal version of this dish. With all this, salmon is a fatty, juicy fish, and in fact does not require preparatory marinating, which will only spoil the taste of the fish and make its meat hard. But there are certain products that help enhance the taste of fish and improve its smell.

To prepare salmon shish kebab, the fish should be filleted. Even the most delicious kebab will be made from the freshest fish that has not been frozen. But if there is no other option, then frozen fish or its fillet will also be suitable for making the dish. In this case, it is better to defrost the fish slowly. In other words, moving it from the freezer to the refrigerator, onto ordinary shelves.

When the fish is filleted, it should be rubbed on all sides with a mixture of salt and dark ground pepper. You can take sea salt, finely ground. You can additionally sprinkle the fish with lemon juice. This will be enough to continue cooking fish steaks on a grid over coals.

If you want to slightly marinate the salmon in advance, you should cover it with a bed of coarsely chopped onions and lightly squeezed by hand, or you can use sprigs of spicy herbs - basil, rosemary, thyme, thyme and others. You should also pour lemon juice or lime juice over the fish for marinating, let the fish stand for 30-40 minutes on the kitchen table and then cook the kebab from fish steaks using the comfortable method.

The salmon shish kebab should be served with the freshest vegetables - cucumbers, tomatoes, also sprigs of greens, or a mixed salad of greens and fresh vegetables, seasoned with vegetable oil.

How to marinate salmon for barbecue

Tips for making salmon marinades
Marinade recipes

Cooking salmon on the grill is very popular. They say that this fish is so good that it does not need additional “decorations” that can drown out its unsurpassed taste. It is believed that when baking salmon marinade on a grid, it is necessary to choose the most common one (usually a minimum of spices and lemon juice), but for lovers of tests this, naturally, is not enough, and they are convinced that the right ingredients for the sauce will only improve the taste and make it catchy and unusual.

There are a huge number of recipes, including exotic ones, that will not spoil the delicate taste of reddish fish, but will even profitably emphasize it by adding unique notes. The main thing is to keep in mind that it is not allowed to marinate salmon like meat; it requires a different approach.

Tips for making salmon marinades

Salmon is quite soft and warm in itself, and this must be taken into account when choosing a marinade for shish kebab; otherwise, the fish fillet will simply fall apart, and it will be unrealistic to string it on skewers or even bake it on a grid, because the ingredients must be gentle and they are not required be a lot. On the other hand, the marinade should not make the salmon flesh very dry. Experts categorically do not advise putting mayonnaise and vinegar in it - they can just spoil the kebab.

If the process takes place outdoors in the summer, then it is better not to put perishable goods in the marinade.

It is not recommended to keep burgundy fish in the marinade for a very long time - one or two hours will be enough.

If the fish is not oily, you need to add olive oil to the sauce.

Unlike meat, salmon for barbecue must be salted immediately. Salt will free the fish from excess water, its meat will become denser and will hold better on skewers or skewers.

You should not use very spicy spices; it is best to take Provençal herbs. Cream will make the fish meat even more tender and generous.

Marinade recipes

Any salmon marinade recipe can be used for trout.

Traditional

Involves a minimum of ingredients: olive oil, lemon juice, pepper and salt. The ingredients are combined and mixed. The salmon steaks are poured into the mixture and kept for a quarter of an hour, after which they can be removed and placed on the grid. The fish comes out soft and tender.

With snow white wine

Ingredients for 1 kg fillet:

dry snow-white wine – 3 tablespoons;
crushed garlic - 3 cloves;
soy sauce – 1 teaspoon;
lemon juice – 1 tablespoon;
spices and salt.

Combine all ingredients and mix thoroughly so that the mixture is as homogeneous as possible. Pour over the salmon pieces and marinate under the lid for half an hour, a maximum of an hour.

With honey

This option is for lovers of sweet notes in a fish dish.

honey - a tablespoon;
lemon;
garlic – 3 cloves;
olive oil;
chilli;
parsley;
salt.

Grate the lemon zest and garlic, squeeze out the lemon juice, finely chop the parsley, add honey, olive oil, chili and salt and mix. Place salmon pieces into the mixture and marinate for 20 minutes.

With Provençal herbs

To marinate salmon for barbecue using this method, you will need olive oil, lemon juice and moderately fragrant Provençal herbs: thyme, rosemary and oregano. Prepare a mixture of oil, lemon juice and herbs, place the salmon in it and leave for a quarter of an hour. There is no need to marinate longer, otherwise the smell will be too strong, which in no way suits the fish with its tender flesh.

With pomegranate juice

Ingredients for 1 kg salmon fillet:

pomegranate juice – 250 ml;
olive oil – 2 teaspoons;
coriander;
khmeli-suneli;
pepper;
salt.

Cut the fish fillet into portions and place in a deep bowl. Salt, pepper, add spices. Pour in the pomegranate juice and olive oil, mix gently, cover and marinate for 2 hours in the refrigerator.

With mineral water

sparkling water - a glass;
onions - 4 onions;
bay leaf – 3 pieces;
spices, pepper, salt to taste.

Place salmon portions in a saucepan, add chopped onion, spices, salt and pepper, add mineral water, cover and leave for 30 minutes. It is not recommended to marinate longer, otherwise the pulp will fall apart.

Special marinade for grilled salmon

Ingredients for 1 kg fillet:

martini – 100 ml;
lemon – 1 piece;
onion – 0.5 kg;
garlic – ½ head;
fresh cilantro – 50 g;
dried dill – 1 spoon;
ready seasoning for fish;
salt.

Prepare a mixture of crushed garlic and cilantro, add salt, fish seasoning, dried dill. Rub the salmon fillet with a dry consistency and leave for 10 minutes. Then cut the fillet into portions, add onion rings and mix. Squeeze the juice from the lemon, combine with the martini, pour into a container with pieces of salmon. After half an hour, you can string them onto skewers or skewers and fry them over coals.

With yogurt

onion - 1 onion;
juice of 1 lemon;
natural yogurt without flavoring additives (preferably homemade);
salt.

Finely chop the onion, squeeze out lemon juice, add yogurt and salt. Place the salmon in the marinade and leave for 30 minutes. The fish comes out as if airy, with a consistently gentle taste.

With ginger

fresh ginger – 10 cm;
garlic – 2 cloves;
dry chili;
vegetable oil;
soy sauce;
salt.

Peel and grate the ginger and garlic, add vegetable oil and soy sauce, chili pepper and salt, mix and place the fish in it. Leave in the refrigerator for an hour.

Another recipe for fish marinade with ginger:

ground ginger – 1 teaspoon;
olive oil – 5-6 tablespoons;
lime – 1 piece;
dill;
ground pepper;
anise;
salt.

Squeeze lime juice, add olive oil, ground ginger, anise, pepper, finely chopped dill and salt. Place pieces of fish into the mixture and marinate for 2 minutes in a cold place.

In Chinese

Salmon kebab prepared according to this recipe simply melts in your mouth. For the marinade you will need the following ingredients:

rice vinegar;
soy sauce;
olive oil;
grated garlic;
a pinch of sugar;
spices to taste.

Mix the ingredients, pour over the salmon and mix carefully so that the marinade is moderately distributed over the pieces of fish. Let sit for half an hour or an hour, then place on a wire rack and bake.

With mustard

lemon juice – 3 teaspoons;
mustard – 2 tablespoons;
garlic – 2 cloves;
zest of 1 lemon;
dill - 1 bunch.

Grate the garlic and lemon zest, finely chop the dill with a knife and mix it all with mustard and lemon juice. Place pieces of salmon in the marinade and leave for half an hour. Then you can string them on skewers and send them to the grill.

Can be prepared slightly differently. This recipe requires Dijon mustard, half a glass of dry white wine, olive oil, paprika and salt. Mix the ingredients, pour over the salmon steaks for 20 minutes, then grill. Mustard gives fish a special smell, pungency and distinctive taste.

With beer

To make this sauce you will need:

live beer - a few tablespoons;
pepper;
onion;
sugar;
sea salt.

Cut the onion into medium cubes, add beer, pepper, sugar and salt, mix, leave for 15 minutes. Place salmon pieces into the marinade. After 20 minutes you can fry it.

With olives

This recipe will delight lovers of spicy dishes. To make the marinade you need to take:

pitted olives;
lemon juice;
garlic;
olive oil;
greens to taste;
salt.

Finely chop the garlic, olives and herbs with a knife and add salt. Place in a blender, add olive oil and lemon juice and blend. Place the salmon pieces in the marinade for 30 minutes, then start roasting over coals.

With sour cream

sour cream – 1 tablespoon;
1 lemon;
1 onion;
greenery;
salt.

Chop the onion, squeeze out lemon juice, chop the herbs, add sour cream, and add salt. Place the fish in the marinade and leave for half an hour.

Frisky marinade

If you need to quickly marinate salmon for barbecue, you can proceed as follows. Rub the fish pieces with a consistency of sweet sand (3 teaspoons) and salt (1 teaspoon) and leave for 10 minutes. Then wash the pieces with water, coat them with olive oil and start frying.

Salmon can completely replace meat in kebabs, and almost all lovers of food cooked on coals even prefer fish as the easiest and most necessary product. Another advantage is that marinating takes much less time.

Marinade for shish kebab from reddish fish: 7 recipes for delicious salmon

Fish of the salmon family is tasty and healthy. Gourmets appreciate it for the unique taste and appetizing pink color of its meat. Nutritionists recommend it because of the huge content of necessary substances with low calorie content. Chefs note the simplicity and speed of preparing dishes from it.

Among the more popular salmon dishes is shish kebab, which can be fried over coals or at home. The marinade for shish kebab from reddish fish is chosen taking into account how fatty it is. For trout and salmon, a composition with a small amount of fat is suitable; for pink salmon and chum salmon, it is made with a huge amount of fatty sauce or olive oil. But all versions of salmon marinade differ in their regular and spicy composition, because they should not interrupt the gentle taste of the main ingredient. For readers of the Newest Domostroy website, we have prepared a selection of 7 recipes for marinating reddish fish, as well as tips for making and using the marinade.

Culinary secrets

Reddish fish is represented by an abundance of species. Trout, pink salmon, chum salmon and salmon are more popular, but there are also coho salmon, sockeye salmon, chinook salmon and others. They all have their own characteristics, but the marinades for most of them are the same, they differ only in the amount of fat used. The rule here is the usual: the fattier the fish, the less oil you need to add to the marinade. But not all marinades used for making fish kebabs are suitable for salmon. The generous fish we are given needs the same generous marinade. If you want to grill reddish fish, follow the tips below.

You can fry reddish fish on a net, skewers and wooden skewers. In the first case, steaks or large pieces of fillet are consumed. In other versions, the fish is cut into cube-shaped pieces, having previously been cleared of skin and bones. The best size of pieces for frying salmon on skewers is 4-5 cm; pieces of the smallest size will not hold well. If you are preparing fish kebab at home, then purposefully create much smaller pieces - 3 cm in some places. Cut the fish into suitable pieces before marinating.
When preparing fish dishes, acidic products are often used, which can highlight the pleasant taste of the main product and immediately neutralize the specific fishy smell. But vinegar and red wine for salmon are considered very sour, capable of spoiling its taste, making it harsh and disgusting. Therefore, most often the marinade for shish kebab from salmon, trout, pink salmon and other representatives of the salmon family is made on the basis of citrus fruit juice, from time to time even diluting them with water. There are marinade options for salmon based on dry white wine. From time to time, salmon is marinated in pomegranate or tomato juice.
It is not customary to add seasonings with a strong taste and smell to the marinade for salmon kebab. It is permissible to introduce only a small amount of onion, garlic, ginger, coriander, white and dark pepper.
It is not recommended to keep reddish fish in the marinade for a long time. Cut into small pieces, it is marinated for only 20-30 minutes. Huge pieces of fillet and steaks are marinated for 30 to 90 minutes. If you overstay the salmon in the marinade, it will become very soft and will not hold well on the skewers and net.
Meat kebab is salted no more than an hour before it is ready; fish kebab, on the contrary, is recommended to be salted immediately. Salt draws water out of goods, making them denser; most types of reddish fish will not be affected by this.

Traditional marinade for shish kebab from reddish fish

lemon – 1 pc.;
olive oil – 80 ml;
Provençal herbs, fresh dill or seasoning for fish – 20 g;
salt - to taste.

Cut the fish into pieces of suitable shape and size.
Rub the pieces with salt and spices.
Squeeze the juice out of the lemon and mix it with olive oil.
Pour the resulting consistency over the salmon, stir with your hands so that the marinade covers the pieces on all sides.

After 20-40 minutes (depending on the size of the pieces), you can fry the fish kebab over coals or using another method. This version of the marinade is considered very suitable for salmon and trout, but it is also suitable for all other types of reddish fish.

Marinade for salmon kebab with snow-white wine

snow-white dry wine – 150 ml;
olive oil – 50 ml;
onions – 100 g;
salt, dark or snow-white ground pepper - to taste.

After freeing the onion from the husk, cut into thin half rings and press with your hands so that it releases the juice.
Add the cooked fish to the onion. Salt and pepper it.
Stir the fish, making sure that the onion is evenly distributed.
Mix the wine with oil, pour it over the fish, stir again.

After 40-60 minutes, the fish can be fried over coals or baked in the oven. The kebab from it will turn out tasty, juicy, fragrant.

Marinade for juicy pink salmon shish kebab with kefir and mayonnaise

drink – 125 ml;
mayonnaise – 120 ml;
lemon juice – 20 ml;
salt, dark ground pepper - to taste.

Mix the ingredients included in the marinade.
Cut pink salmon into fillets or steaks.
Pour the prepared marinade over the fish.
Stir.

After 30-40 minutes, pink salmon is ready for frying on a grid or for production using another method. Using the same recipe, you can marinate chum salmon. You will be amazed at how juicy the kebab can turn out from the not very fatty fish given to us.

Unique marinade for trout with grapefruit

grapefruit – 0.5 kg;
salt, fish spices - to taste.

After washing the grapefruit, cut it in half.
Scoop out the pulp with a spoon and place it in a bowl.
Lightly crush the grapefruit pulp with a spoon. Add salt and spices to it, stir.
Cut the trout into fillets or steaks; if desired, fry it on skewers or cut into large cubes.
Place the fish in a bowl with the grapefruit. Great, but be careful, stir the ingredients with your hands.

It is necessary to marinate trout in grapefruit for 40-60 minutes. After this, the pieces of fruit pulp should be shaken off the pieces of fish, and all that remains is to fry the salmon using the chosen method.

Marinade with orange for salmon shish kebab

oranges – 2 pcs.;
olive oil – 40 ml;
garlic – 2 cloves;
thyme and rosemary – 5 g each;
salt - to taste.

Squeeze the juice out of the oranges and mix it with olive oil.
Cut the garlic into slices.
Prepare the fish.
Rub the salmon pieces with spices and salt.
Add garlic, stir.
Pour the marinade over the salmon and stir again.
Leave the fish in the marinade for 30-60 minutes.

If you plan to grill salmon over coals, be sure to shake it off the garlic, otherwise it will start to burn, which will cause the organoleptic properties of the fish kebab to change not for the better.

A generous, creamy marinade for reddish fish

heavy cream – 0.2-0.25 l;
dill – 50 g;
garlic – 1 clove;
pink pepper – 10 g;
lemon – 0.5 pcs.;
salt - to taste.

Chop the dill as finely as possible or even puree it in a blender.
Grind the pepper using a special mill.
Squeeze the juice out of the lemon.
Whip the cream with a whisk, mix with dill, pepper, salt and lemon juice.
Coat pieces of salmon or other reddish fish with the resulting sauce. Let them sit in it for half an hour.

Place steaks or fillets of reddish fish on the mesh. Fry them over coals, turning occasionally, for 10-12 minutes. You can check readiness by spreading the fish flesh with 2 forks. If it doesn’t seem translucent anywhere, it means it’s ready.

Salmon marinade with pomegranate juice and tomatoes

tomatoes – 0.2 kg;
pomegranate juice – 100 ml;
lemon – 1 pc.;
refined vegetable oil – 40-80 ml;
salt, pepper - to taste.

Squeeze the juice from the pomegranate seeds. how to carefully extract pomegranate seeds .
Mix lemon juice with oil, salt and pepper.
Dip the cooked salmon pieces into the mixture.
Cut tomatoes and lemons into circles, add to the fish, stir with your hands and leave for 20-40 minutes.

The tomatoes and lemon can then be fried on the grill together with the salmon.

Fish kebab, even cooked at home, is an amazing treat that no gourmet will refuse. Salmon kebab fried on the grill is especially tasty. Its taste will depend on the marinade used. The above selection will help you choose a sauce option in order to marinate any type of reddish fish for the next time you grill it over coals.