For an even smokier flavor, consider brining the salmon for 30 minutes before threading onto the skewers. A simple brine of water, salt, sugar, and your favorite herbs will work wonders. If you don't have hickory wood chips, alder or applewood chips are excellent substitutes, providing a slightly sweeter, milder smoky flavor. Be careful not to overcook the salmon, as it can become dry. The internal temperature should reach 145°F (63°C). Serve these skewers with a side of grilled vegetables or a refreshing quinoa salad for a complete and satisfying meal.
Hickory Smoked Salmon Skewers
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PREP TIME15 mins
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COOK TIME8 mins
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TOTAL TIME23 mins
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SERVING4 People
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VIEWS0
Elevate your grilling game with these succulent salmon skewers, infused with the smoky allure of hickory and a tangy Carolina BBQ-inspired glaze. A symphony of flavors that dances on the palate, perfect for a summer barbecue or an elegant weeknight dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol50 mg
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Fiber0 g
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Protein25 g
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Saturated Fat2 g
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Sodium1067 mg
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Sugar5 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepThread the salmon and lemon: Fold the lemon coins in half. Thread the salmon chunks and lemon slices onto the soaked skewers, alternating between salmon and lemon. Place the prepared skewers in a shallow dish. (Prep time: 15 minutes)
02
StepPrepare the marinade: In a large bowl, whisk together the Dijon mustard, apple cider vinegar, honey, Worcestershire sauce, hot sauce, salt, and pepper until well combined. (Prep time: 5 minutes)
03
StepMarinate the salmon: Pour the marinade over the salmon skewers, ensuring they are evenly coated. Marinate in the refrigerator for 15 to 30 minutes, turning occasionally. (Marinating time: 15-30 minutes)
04
StepPrepare the grill: Cut a large piece of Reynolds Wrap® Non-Stick Foil and firmly fit it over the grill grate. Preheat the grill to medium heat. For a charcoal grill, place 4 to 5 hickory wood chunks on top of hot coals and close the grill cover to let the smoke accumulate. For a gas grill, place wood chunks in a smoker box or in a large piece of foil; fold up side to make a packet. Poke holes with a fork and place on the grill. Close the cover to let smoke accumulate. (Prep time: 10 minutes)
05
StepGrill the salmon: Open the grill and lightly oil the foil. Place the marinated salmon skewers on the prepared grill. Cook for 4 to 5 minutes per side, or until the salmon is opaque and flakes easily with a fork. (Cook time: 8-10 minutes)
06
StepGarnish and serve: Plate the hickory smoked salmon skewers and sprinkle generously with chopped fresh parsley. Serve immediately and enjoy the smoky goodness. (Prep time: 2 minutes)
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