Hickory Smoked Salmon Skewers Recipe

Name: Hickory Smoked Salmon Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound salmon, skinned and deboned; 2 lemons, sliced into thin coins; 6 wooden skewers (or more as needed), soaked in water; 1/4 cup Dijon mustard; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 2 teaspoons Worcestershire sauce; 1 teaspoon hot pepper sauce (such as Tabasco(R)); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil; 1/2 cup chopped fresh parsley; Reynolds Wrap(R) Non Stick Aluminum Foil

Servings: persons

1 pound salmon, skinned and deboned
2 lemons, sliced into thin coins
6 wooden skewers (or more as needed), soaked in water
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco(R))
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup chopped fresh parsley
Reynolds Wrap(R) Non Stick Aluminum Foil

1
Cut the salmon into 2-inch chunks. Fold the lemon coins in half and thread the salmon and lemon onto the soaked skewers, alternating between the salmon and lemon. Place the salmon skewers in a shallow dish and set aside.
2
In a large bowl, whisk together the mustard, vinegar, honey, Worcestershire sauce, hot sauce, salt and pepper to taste. Pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
3
While the skewers are marinating, prepare your grill. Cut a large piece of Reynolds Wrap(R) 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.
4
Open the grill and lightly oil the foil.
5
Cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color. Plate the salmon skewers and sprinkle with parsley. Serve hot.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound salmon, skinned and deboned, 2 lemons, sliced into thin coins, 6 wooden skewers (or more as needed), soaked in water, 1/4 cup Dijon mustard, and more.

Yes, Hickory Smoked Salmon Skewers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hickory Smoked Salmon Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions