Grilled Salmon Skewers With Mango Salsa

salmon skewers recipe

We love to make the most of grilling season! These delicious salmon skewers are an easy, healthy and super flavorful addition to any summer menu. Served with our sweet and zesty mango salsa, they can work as a great appetizer. Add some couscous and you’ve got a light and fresh summer lunch.

grilled salmon skewers recipe

We used plump mushrooms and tasty zucchinis for our skewers, but you can use any vegetables you have laying around,  or you favorite ones from the farmers’ market.



Whichever you pick, the trick to making perfect skewers lies in getting the different pieces as close to the same size as possible. You’ll want your salmon and vegetables cut into even cubes or pieces, so they’ll cook evenly. To create harmonious presentation – and ensure everyone gets their fair share! – start and end your skewers with salmon.

Grilled Salmon & Vegetable Skewers With Mango Salsa

Grilled Salmon & Vegetable Skewers With Mango Salsa


  • 3 skinless salmon filets (about 1 lb. each), cut into 1.5-inch cubes
  • 8 oz. button mushrooms
  • 2 zucchinis
  • Juice of 1 large lemon
  • 5 tbsps. olive oil
  • Kosher salt (for the salmon)
  • 2 medium tomatoes, unseeded, cubed
  • 2 small red onions, chopped
  • 1 medium mango, cut into small cubes
  • 2 tbsps. champagne vinegar
  • Salt and freshly ground pepper, to taste


  1. Start your grill and get the fire to medium. Make sure the coals are spread evenly, so you get even heat to all skewers. Brush the grill with oil.
  2. Cube zucchinis and mushrooms into similar size pieces. Get the veggies as close as possible to the salmon cubes in size, so everything will cook evenly.
  3. Starting with a piece of salmon, thread salmon, zucchini and mushrooms, until the skewers are filled (but not overflowing).
  4. Brush each skewer with olive oil and season with salt and pepper.
  5. Grill, turning occasionally, about 3-5 minutes on each side (fish should turn an opaque pink all around and inside). Spray some lemon juice.
  6. To get your salsa ready, mix the tomatoes, onions, mango, 3 tablespoons of olive oil, vinegar and salt and pepper in a bowl. Refrigerate until use.
  7. Serve two skewers per person, topped with the salsa, plus some salsa on the side.
  8. Notes
  9. Make sure to soak the bamboo skewers in water for 30 minutes to prevent burning on the grill.

How To Grill the Perfect Steak

Memorial Day Weekend is upon us once again, and that can only mean one delicious thing: Barbeque! Ladies and gentlemen, brush out the grills, and sharpen those knives, because grilling season is now open! We show you the way to your best Memorial Day barbeque, with tips, tricks and techniques to grill perfect, juicy, sizzling steaks, all summer long! We consulted with the experts and prepared the essential how-to guide to grilling like a pro.

perfect wagyu steaks for grillingAustralian wagyu steaks

Step 1: Get the best meat possible

This is perhaps the simplest and most important thing to do to achieve the perfect steak. Look for high grade cuts with lots of marbling (the white fat than webs across the meat). That beautiful marbling means gorgeous flavor and lots of juiciness.  Also look out for grass-fed beef, as it’s more intense and flavorful than grain-fed.

Step 2: Fire It Up

In the battle of man versus meat, the most powerful weapons in your arsenal are…a grill and good, hot fire! Keep in mind that as soon as you start putting meat, the grill will start cooling down. Pre-heat your grill well before tossing those steaks on top. Get it really hot, so hot you can barely put your hand over it, and then start grilling. Next, create grill zones using the 2-Zone technique, where you have a hotter side of the grill (direct radiant heat), and a less hot zone on the other size (indirect convection heat).

smoked sea salt for grilling the perfect stake

Smoked sea salt

Step 3: Seasoning

Keep it simple. Season on BOTH SIDES with salt and pepper, which will help it develop that beautiful brown crust. If your meat is high in fat and marbling (like Wagyu beef, for example), it already has enough natural oils to develop the crust, so don’t brush it with olive oil, as it will only hide that delicious flavor. Don’t start with a steak right out of the fridge; let it come to room temperature for about 20 minutes.

Step 4: It’s Grill Time

Your steak is seasoned, your grill is hot, and it’s game time! First, make sure that there’s plenty of room on the grill that you can move the steaks from one heat zone to another, otherwise there’s no point to the 2-Zone technique. Second, leave it alone! Don’t move the meat around the grill or flip it around until it’s good and ready, or otherwise it will stick to the grill, and you won’t get that delicious flavor from the grilling. Only move it from one zone to another, and to flip it. We consulted our expert, The Reluctant Gourmet, who recommends: “start with the hot side for a quick sear, and then finish cooking on the indirect side”.

Step 5: Cooking Times

How long do you cook a steak for? The Reluctant Gourmet had this to say about proper grilling times for steaks, “I start by grilling for 2 1/2 minutes, then turning it 90 degrees and cooking for another 2 1/2 minutes, flip the steak over to it’s other side and repeat the process thus giving the steak the classic grill marks”.


To test if the steak is done, you’ll compare it with how the fleshy part of your hand feels in certain positions.

Rare: a rare steak should feel like the fleshy, spongy triangular area between your thumb and index finger (relax your hand when doing this).

Medium: make a loose first, and touch that same triangle area. See how much firmer it is? That’s the feel of a steak when it’s medium-done.

Well done: make a hard fist, and try again. The area is now tight and hard, which is how a well-done steak should feel like.

Step 6: Rest

Once the steak is done, take it out of the fire and set it on a plate. And wait. At least five minutes. We know you’re hungry, but trust us; it’s worth the wait. The juices need to settle inside the steak, if you cut into it too soon, you’ll lose those delicious juices.

Step 7: Eat!!

You now have the perfect steak, cooked to perfection, enjoy!

Shop Grilling Essentials:

Australian Wagyu Steaks >
Grilling Salts >
Gourmet Pepper and Peppercorns >

Our grilling expert: The Reluctant Gourmet is G. Stephen Jones, a self-taught chef and stay-at-home dad from Philadelphia, attempting to overcome his own “reluctant” tendencies in the kitchen. You can find more great cooking info on his website,