Why you’ll love this baked salmon recipe
Easy to make, this easy baked salmon skewers recipe is a flavorful, family-favorite dinner that both kids and adults devour!
- Quick – You can have this entire dish on the table ready to eat in just 30 minutes.
- Tasty – The sweet and savory marinade infuses the fish with a salty, nutty, umami flavor that’s balanced with a hint of sweetness and subtle spice.
- Versatile – You can easily bake your salmon skewers in the oven. Or, prepare them in the air fryer or on the grill to keep your oven free so you prepare your favorite sides.
Pair your salmon skewers with white rice, fried rice, or quinoa, and steamed veggies or edamame for a better-than-takeout dinner. You’ll be hard-pressed to have any leftovers!
Key Ingredient Notes
- Skinless salmon – There are so many varieties of salmon on the market that it can totally be overwhelming. I love using sockeye, coho, or pink salmon for this recipe. Learn the difference between salmon varieties, and pick what works best for you!
- Raw honey adds a delicious, sweet flavor to the marinade for a well-balanced taste. I recommend using high-quality raw honey for the best taste. Most supermarket jars of honey are mixed with corn syrup and lack a true honey flavor. We want the only ingredient to be honey!
- Garlic – Freshly minced garlic is best and contributes to the savory flavor.
- Lemon juice – The acidity helps create a tender, flakey texture.
- Toasted sesame oil – Common in Asian-inspired recipes, sesame oil forms the base of the marinade and infuses the salmon with a bold, nutty flavor.
- Spices – Salt, black pepper, and paprika enhance the savoriness of the recipe and add just a subtle touch of spice.
TIP: If you’re using frozen salmon, remember to take it out of the freezer the night before, and place it in your fridge to defrost for at least 12 hours.
How to make baked salmon skewers
Make sure to soak wooden skewers ahead of time. Then, preheat your oven to 400°F before you begin!
1. Marinate the salmon
- Cut the salmon filet into 1-inch cubes.
- Combine the marinade ingredients in a small bowl.
- Transfer the cubed salmon to a large Ziploc bag, and pour the marinade on top.
- Close the bag, squeezing out as much air as possible. Then, gently toss to combine and coat each piece of fish.
- Marinate for at least 15 minutes or up to 2 hours.
2. Bake
- Thread each salmon piece onto the prepared skewers.
- Arrange the skewers on a baking sheet lined with parchment paper.
- Bake until the salmon is opaque and cooked through, about 10 minutes.
- Sprinkle with sesame seeds, if desired, and enjoy warm!
Alternative Cooking Methods
Prefer to cook your salmon skewers in the air fryer or on the grill? No problem!
Air Fryer Option
- Follow the recipe as listed in the recipe card below, marinating the salmon as usual.
- Cook the fish at 375°F for 8 minutes or until cooked through.
Grilling Option
- Follow the recipe as listed in the recipe card below, marinating the salmon as usual.
- Thread the fish onto soaked skewers.
- Preheat the grill to medium heat.
- Cook until the salmon is opaque and cooked through, about 8 minutes, flipping the skewers halfway through cooking.
How to prepare wooden skewers
- Fill a large casserole dish or a large, flat container with warm water.
- Place the wooden skewers in, and soak them for at least 30 minutes.
- Remove the skewers from the water, and you can begin threading your marinaded salmon kabobs right away!
Time-Saving Tips
- Purchase skinless salmon filets to speed up the cooking time, or de-skin them yourself. Skinless fish cooks faster and doesn’t become as soggy once cooked.
- Prepare the marinade a day or two in advance, and store it in an airtight container in the fridge.
- Use pre-minced ginger to eliminate the need to peel and mince fresh ginger.
- Use metal skewers instead of wooden skewers so you don’t have to wait for them to soak.
Make-Ahead Tips
Prepare the marinade, and marinate the salmon up to 2 hours ahead of time. Then, when you come back, your meal will come together in minutes.
What to serve with this salmon skewers recipe
These flakey salmon skewers pair well with a variety of side dishes and cook quickly, meaning you’ll have plenty of time to prepare a complete meal! Some of my favorite options include:
Storing Tips
Store leftover salmon skewers in an airtight container in the refrigerator for up to 3-4 days. I like to remove them from the skewers before serving!
Low and slow is best when it comes to reheating leftover salmon! Preheat your oven to 275°F, and reheat the salmon for about 15 minutes or until warmed through.
FAQs
It’s best to cook these baked salmon kebabs uncovered. If you cover the salmon with foil it tends to steam, which can cause the fish to become mushy. We definitely don’t want that!
Be sure not to overcook the salmon! Keep a close eye on the skewers as they cook, and rotate them frequently to help the fish cook evenly.
You’ll know your salmon is cooked through when it is opaque and pink in color and the flesh flakes easily with a fork. To be sure, use a meat thermometer such as a Thermapen to ensure the internal temperature of the fish reaches 145°F. Personally, I prefer to cook my salmon to an internal temperature of around 135°F. It finishes cooking as it cools, reaching 145°F without becoming dry.
Baked Salmon Skewers
Ingredients
- 2 lbs skinless salmon filet Note 1
- ¼ cup raw honey Note 2
- 4 cloves garlic pressed
- 2 tablespoons fresh lemon juice
- 2 tablespoons toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Black and white sesame seeds optional
- 10 wooden skewers soaked in water for at least 30 minutes
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the salmon into 1-inch cubes.
- In a small bowl, combine honey, garlic, lemon juice, sesame oil, paprika, salt and pepper. Mix until well combined.
- Put the cubed salmon in a large ziploc bag and add the marinade. Close the bag, squeezing the air out.
- Gently toss everything so that each salmon piece is coated in the sauce. Let marinate for at least 15 minutes, or up to 2 hours.
- Thread salmon pieces onto prepared skewers and arrange on a baking sheet lined with parchment paper.
- Bake for 10 minutes, or until opaque and cooked through.
- Or, cook it for 8 minutes in an Air Fryer at 375°F. It takes less time to cook salmon in an air fryer because it's small and much more efficient!
- Sprinkle sesame seeds, if you have some. Serve immediately with a side of steamed rice, cilantro lime rice or quinoa, and/or roasted vegetables.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover salmon skewers in an airtight container in the refrigerator for up to 3-4 days. I like to remove them from the skewers before serving!
– To reheat, preheat your oven to 275°F, and warm the salmon for about 15 minutes or until heated through.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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