These fast and flavorful salmon kabobs are the perfect summer meal. You can make them, plus sesame rice, in just about 30 minutes!
Salmon is on the weekly dinner rotation at our house, and I’m always looking for ways to make it. Asian Salmon Kabobs with Sesame Scallion Rice is a fun, flavorful dinner that’s easy enough for a weeknight, but fancy enough for guests.
How to make salmon kabobs
Soak wooden skewers in water for 30 minutes.
Cut salmon into 1 inch cubes. Then, slice two limes into thin slices. Season salmon with salt and pepper.
Thread the salmon and lime onto wooden skewers, alternating the two until the skewer is full. Leave some space on either end to pick up the skewers.
We are going to grill these skewers as-is, without the glaze. I always brush on glazes after the meat gets off the grill. Truthfully, it’s because I can’t stand cleaning sticky sauces off the grill. The glaze will already be thick, so it doesn’t need the heat from the grill to adhere to the meat.
Heat a grill to medium heat. Place the skewers on the grill, cover the grill, and cook for 3–4 minutes, or until the salmon releases easily from the grill. Flip and continue cooking for another 3–4 minutes.
While the skewers are cooking, place the glaze ingredients in a small saucepan over medium heat. Bring the mixture to a simmer and then cook for 2–3 minutes, until the glaze thickens slightly.
Remove the salmon kabobs from the grill, and brush with the thickened glaze.
What to serve with salmon kabobs
I love serving kabobs on a bed of something, and rice is the perfect choice for the Asian-flavored glazed salmon.
I jazzed the rice up with two ingredients: toasted sesame oil and sliced scallions. The sesame oil especially adds an incredible toasty flavor, which complements the glazed salmon really nicely.
For the vegetable, grilled bok choy, grilled asparagus, or sautéed green beans would be delicious.
It all pulled together in an Asian-inspired meal that’s perfect for a summer evening. If the weather is bad or grilling isn’t an option, these recipes would work well on an indoor grill pan.
Asian Salmon Kabobs with Sesame Scallion Rice
For the salmon kabobs:
- 1½ lbs salmon (I used fresh Atlantic salmon)
- 3 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1.5 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 teaspoons finely chopped or grated fresh ginger
- 1 teaspoon sriracha
- 2 large limes thinly sliced
- Kosher salt and pepper
- Wooden skewers
For the rice:
- 1½ cups jasmine rice or another long-grain white rice
- 2 teaspoons sesame oil
- 4 scallions sliced thinly
- 1 teaspoon sea salt
For the salmon kabobs:
- Soak the skewers for 30 minutes in water. This prevents the skewers from scorching on the grill.
- Preheat a grill to medium high heat.
- Cut the salmon into 1 inch cubes and season with salt and pepper. Place a salmon cube on a skewer, followed by a slice of lime. Alternate salmon and lime until the skewer is filled.
- Repeat with remaining salmon and lime slices.
- Combine brown sugar, hoisin sauce, lime juice, soy sauce, sriracha, and ginger in a small saucepan over medium heat. Bring to a simmer and reduce heat to medium low. Cook for 2–3 minutes, or until the glaze thickens slightly. Remove from the heat and set aside.
- Place the salmon skewers over direct heat. Grill for 3–4 minutes, or until the salmon releases easily from the grill grates. Flip and cook for an additional 3–4 minutes. Brush the glaze over the salmon cubes, grill for another minute, and remove from the grill. Serve immediately.
For the sesame scallion rice:
- In a saucepan over high heat, combine rice with 3 cups of water and 1 teaspoon sea salt. Bring to a boil. Reduce heat to low and cover. Cook for 20 minutes.
- Remove from the heat and let sit, covered for 5 minutes.Remove the lid and fluff rice with a fork.
- Stir in the sesame oil and sliced scallions. Transfer to a serving dish and sprinkle with sesame seeds.