Spicy Salmon Skewers with Avocado Sauce and Red Onion-Basil Salad
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- Wooden skewers
INGREDIENTS
- 2 pitas, or your favorite sandwich bread
- 9 ounces/250 grams skinless salmon fillet, cut into large cubes
- 2 green chili peppers, roughly chopped
- Salt and freshly ground black pepper, to taste
Glaze:
- 1½ tablespoons honey
- 1 heaping teaspoon mustard
- 1 tablespoon soy sauce
Avocado sauce:
- ½ large ripe avocado
- 1 tablespoon teriyaki sauce
- 1 tablespoon mayonnaise
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- Juice of ¼ lemon
- 1 garlic clove, minced
Red onion salad:
- 1 small red onion, julienned
- 1 handful fresh basil leaves, chopped
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- Juice of ¼ lemon
INSTRUCTIONS
- In a small bowl, whisk the honey, mustard, and soy sauce until smooth. Thread the salmon cubes and chili peppers onto the soaked skewers. Season lightly with salt and pepper.
- Heat a grill pan or heavy-bottomed skillet over medium-high heat and brush lightly with oil. Sear the skewers for about 1½ minutes per side, brushing continuously with the glaze as they cook. The salmon should be just cooked through and slightly caramelized.
- In a small mixing bowl, mash the avocado until smooth. Stir in the teriyaki sauce, mayonnaise, black pepper, salt, sesame oil, olive oil, lemon juice, and garlic. Mix until the texture is creamy and cohesive.
- In another bowl, combine the red onion, basil, salt, olive oil, sesame oil, and lemon juice. Toss until the onion is well-coated and slightly softened.
- Cut off the top third of each pita to create a pocket. Spread a generous spoonful of avocado sauce inside. Layer in the salmon skewers and chili peppers, followed by a spoonful of red onion-basil salad, and a second spoonful of avocado sauce. Enjoy!
MY NOTES
FAQ
Best type of salmon for this salmon skewers recipe
The best type of salmon to use for salmon skewers is a firm, fatty variety such as Atlantic salmon or sustainably farmed King salmon. These types hold their shape well when cut into cubes and grilled or seared, which is important for even cooking and a tender, moist interior. Wild salmon such as Sockeye can also be used, but it is leaner and may dry out more quickly. Skinless fillets are preferred, as the skin can become tough when skewered. Choose center-cut pieces for more uniform sizing, which ensures that the salmon skewers cook evenly on all sides.
Can I grill the salmon skewers?
Yes, this method works well and adds a slightly smoky flavor that complements the sweet and spicy glaze. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Grill the skewers for about 1½ to 2 minutes per side, brushing with glaze as they cook. Watch carefully, as salmon cooks quickly and can dry out if overcooked. Use skewers that have been soaked in water for at least 20 minutes to prevent burning.
Can I prepare the salmon skewers in advance?
You can prepare salmon skewers in advance, but reheating may affect texture. Cooked salmon tends to dry out upon reheating, so if you plan to make them ahead, slightly undercook them initially. Store the skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or wrap in foil and warm in a 300°F (150°C) oven until heated through. Avoid microwaving, which can make salmon rubbery. If possible, assemble the pita sandwiches just before serving to preserve the texture of both the salmon skewers and the fresh salad.
Is it possible to bake the salmon skewers?
Preheat the oven to 400°F (200°C), line a baking sheet with parchment paper or foil, and place a wire rack on top if available to allow even heat circulation. Arrange the skewers on the rack and brush them with the glaze. Bake for 8 to 10 minutes, turning once and brushing with more glaze halfway through. While baking does not develop as much caramelization as pan-searing or grilling, it is a cleaner method and suitable for batch cooking. Keep a close eye to avoid overcooking the salmon skewers.
What can I use instead of avocado sauce?
You can substitute the avocado sauce with other creamy spreads that pair well with salmon skewers. Hummus, tahini sauce, or a yogurt-based dressing such as tzatziki or garlic-lime yogurt can work well. Another option is a whipped feta spread or a lemon-garlic aioli. These alternatives provide a similar richness and moisture that complements the salmon skewers and balances the spice from the chili peppers. Ensure that whatever sauce you choose is spreadable and not too runny, so it stays in place when layered into the pita and doesn’t soak through the bread.
Can I make the skewers with frozen salmon?
Yes, frozen salmon can be used for salmon skewers, but it must be fully thawed before preparation. Thaw the salmon overnight in the refrigerator or under cold running water for quicker results. Once thawed, pat the salmon dry thoroughly with paper towels to remove excess moisture, which helps with even browning. Avoid using previously frozen salmon that has been thawed and refrozen, as the texture can become mushy. Choose frozen fillets that are skinless and boneless for convenience. When prepared properly, salmon skewers made from high-quality frozen fish can taste just as good as those made from fresh.
What other types of bread work well for this recipe?
If pita isn’t available, soft yet sturdy breads that can hold moist fillings are ideal for this salmon skewers recipe. Naan, lavash, or Greek-style pita are excellent alternatives. Naan is thick and chewy, lavash works well rolled as a wrap. Soft sandwich rolls like ciabatta or hoagies also work and can be filled like subs. Avoid crusty breads like baguettes, which can break apart. Tortillas—flour or whole wheat—are great for making wraps. Warm them slightly before using to prevent cracking. Use medium or large sizes so there’s enough room for the salmon skewers, avocado sauce, and onion-basil salad.
