This is something I make about once a month. I can’t believe it took so long for me to actually take pictures and post the recipe. I love this dish because it is a pretty quick to make, and it is an all in one meal. No side dishes to make, no extra dishes to clean, it’s super easy. I also love this meal because this was the first salmon dish I made that I actually liked and didn’t have to force down, which for me was a pretty big accomplishment.
- 1 lb of thick Salmon with skin removed, I prefer Alaskan King Salmon for this recipe but Coho (pictured above) works as well.
- 1 zucchini, cut in half lenghwise and then chopped 1/2″ thick
- 1 red onion, chopped in 1″ squares
- 1 orange pepper, chopped in 1″ squares
- 3 limes, juiced
- 3/4 cup of olive oil
- 4 springs of rosemary, chopped
- salt and pepper to taste
- Cut up salmon into 1″ square pieces, see picture above.
- In a large bowl, place salmon, zucchini, red onion, and pepper.
- In a small bowl, whisk together lime juice, olive oil, rosemary, salt, and pepper.
- Pour liquid mixture over salmon and toss. Cover bowl and refrigerate for 15 to 30 minutes.
- Remove from refrigerator and skewer. (If using wooden skewers, make sure you soak them first.) Place onto a broiler pan.
- Turn oven broiler on high and move the rack to the 2nd or 3rd position from the top.
- Take leftover liquid mixture and pour into a small sauce pan on medium heat. I reduce the mixture down while and salmon is cooking and spoon over the top when it is finished.
- Place skewers in oven for 5 minutes, remove and flip, and cook for another 5 minutes. Usually by this point there will be char marks on the salmon and vegetables, this is how you know it is done. If you got good wild salmon, don’t be afraid of it being a little pink instead, salmon can be cooked rare if you wish.
- Remove from skewers and spoon liquid mixture over salmon and vegetables.