Spicy Maple SalmonĀ Kebabs

October  4, 2022
0 Ratings
  • Makes 4 to 6 kebabs
Author Notes

This recipe evolved from my Alabama - Style Chicken Kebabs over the last year. At first I substituted maple syrup for the sugar for chicken kebabs - Delicious! And now I've tweaked the sauce just a bit and put salmon on the grill. So grab your hibachi or portable grill and head down to the beach with your cooler filled salmon and sauce or just chill out in the backyard! —inpatskitchen

What You'll Need
  • 1 1/2 cups homemade or good quality mayo
  • 1/4 cup apple cider vinegar
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1 clove garlic grated on a microplane or put through a garlic press
  • 2 or 3 tablespoons Sambal Oelek ( or more if you like)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds firm fleshed boneless, skinless salmon filets cut into 1 1/2 inch cubes
  • Salt and pepper for seasoning the salmon
  • Olive oil for the salmon and and the grill
  • Wooden skewers soaked in water or metal skewers
  • Optional perforated grill pan
  1. Whisk together the mayo, syrup, vinegar, garlic, sambal oelek, salt and pepper. Reserve 1 cup of the sauce for dipping and the rest for basting the kebabs. Refrigerate both until ready to grill
  2. If you're not using a grill pan, double skewer the salmon cubes (makes for easier flipping). If using a grill pan a single skewering will do, however the double skewering is more effective and makes for easier turning. (I learned from experience)
  3. Sprinkle a little salt and pepper over the kebabs and then drizzle with a little olive oil.
  4. Prep your grill or grill pan by oiling the grates or the pan itself with a little oil rubbed on a paper towel
  5. Heat your grill to medium and if using a grill pan, place it over the grates. Grill the kebabs, basting with the sauce frequently. Serve with the reserved sauce for dipping.
  6. NOTE: We had leftovers and so I mashed the salmon with the leftover sauce and a little extra mayo for a wonderful salmon spread on crackers. Give it a try!

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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