If you think dill and salmon are odd just try it and come back to me. Dill and salmon go hand in hand and it is probably one of the most underrated herbs to cook with and one of my favourite herbs to use. We are huge lovers of dill in Bulgaria and use it in many of our dishes. It is such a beautiful and refreshing herb and it goes perfectly with a salmon and lemon marinade like mine. You will absolutely love it. Feel free to use rainbow trout or any fish you like for this recipe. Everything is to “taste” I never have exact measurements for seasonings as it’s really a personal preference and how much you like. You will need:
The best-grilled salmon skewers
- 2 pieces of salmon take the skin off or ask your grocery store to do that for you
- 2 teaspoons olive oil — or avocado oil
- salt pepper , garlic powder to taste
- 1-2 tablespoons freshly and finely chopped dill
- juice of 1/2-1 lemon — up to you
- Cut the salmon into equal size pieces. I take the skin off my salmon by cutting it with my knife gently but if you cannot do this please ask your fishmonger or grocery store to cut off the skin for you.
- Add your equal size pieces to a bowl and season with salt, pepper, lemon juice, olive oil, finely chopped dill, and garlic powder.
- Massage gently with clean hands and add each piece onto your wet skewer (if using a wooden one). Add a touch of avocado oil spray or any oil to your grill pan and let it heat up.
- Place your skewers onto the hot pan and make sure they sizzle. Turn it over when you see them golden and grill marks on each side.
- Cooking time will take anywhere from 5-9 minutes depending on how you cut them.
- When your fish is nice and light pink in color and flakes off you know it’s ready. Don’t overcook them as they will continue cooking through residual heat. Enjoy and follow for more