Name: Smoky Hickory Salmon Skewers Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: US
Ingredients: 1 pound salmon, skinned and deboned, cut into 2-inch chunks; 2 lemons, thinly sliced into coins; 6 wooden skewers (or more as needed), soaked in water for at least 30 minutes; 0.25 cup Dijon mustard; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 2 teaspoons Worcestershire sauce; 1 teaspoon hot pepper sauce (such as Tabasco®); 1 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil; 0.5 cup chopped fresh parsley, for garnish; Reynolds Wrap® Non Stick Aluminum Foil

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.

Follow The Directions

01

Step

Thread 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

Step

Prepare 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

Step

Marinate 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

Step

Prepare 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

Step

Grill 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

Step

Garnish 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)

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.