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Easy Oven Baked Salmon Kabobs Skewers Recipe. Put wooden skewers in water to soak. Line a baking sheet with parchment paper or foil.

Preheat the oven to 425F. Cut salmon. 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. Thread 4 pieces salmon onto each skewer and transfer to a parchment-lined baking sheet. Bake skewers for about 8 minutes, until fish flakes easily with a. Fresh salmon fillets, onions, bell peppers and marinade ingredients – ginger paste, garlic paste, Greek yogurt, lemon juice, chili powder or cayenne pepper, saffron, salt and pepper.

You will also need bamboo skewers. Yogurt is the fat here that replaces oil or butter, so the salmon is baked to soft flaky perfection, and not dry and chewy. Preheat grill to medium heat and place wooden skewers in water to soak. Skewer pineapple and salmon pieces, alternating, until all are used, then place on a large baking. Prepare skewers if using wooden skewers soak in water to prevent burning.

Preheat grill to medium-high heat or heat oven to 350 degrees F. Place pine nuts in a skillet and toast until golden brown. Once cooled, chop the pine nuts. Season salmon pieces with salt & pepper and then thread them onto. Alternate threading the salmon and the lemon slices on the wooden skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper.

Squeeze 1/2 of the remaining lemon juice on top. Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish. Step 2 In a bowl, whisk together the soy.

Turn broiler on high and place the top rack about 5 to 6 inches or so below the broiler. Arrange the salmon skewers on a baking sheet and broil for about 4 to 5 minutes on one side, turn over on the other side and broil for another 4 minutes or until opaque. Colorful salmon, shrimp, and vegetables are threaded onto skewers, ready for basting with the special sauce.

Brush the salmon kebabs with the herbed mayonnaise sauce. Here are the golden brown salmon kebabs straight from the oven. Salmon Kebabs.

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Preheat the oven to 400°F. Season the salmon with salt and pepper and transfer to a parchment-lined baking tray.

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Put the salmon on the foil-lined baking sheet, rub a little olive oil over the top, and season with salt and pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
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Preheat the oven to 220°C. Mixtogether the olive oil, paprika, dried basil and a pinch of salt in a small bowl, then rub over the salmon fillet.

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Preheat the oven to 450°F. Season the salmon fillets with salt and pepper and place skin-side down on a nonstick baking sheet.

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Discard the marinade and place the Salmon skinned side up in a roasting tin (pan) lined with baking (parchment) paper.

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Season the top of the salmon fillets evenly with the salt and pepper and then spread on the glaze.

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Sprinkle one-quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil Bake until the fish is opaque and cooked through, 15 to 20 minutes.

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Toss to coat the salmon in the oil, then add the scallions.

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Turn them over and cook on the other side for 3 to 4 minutes, basting with the sauce so that the salmon is well coated.

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Lay salmon, skin side down, on foil, rub with oil, and season with salt and pepper.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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41 comments

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  • Would you be able to do a video of your take on KFC style fried chicken or just how you prefer to make fried chicken? Would love to see it! Love your videos so much ��

  • Looking for an easy seafood recipe? Look no further than our signature dish, Voodoo Shrimp! One taste, and you’re instantly transported to The South! https://www.youtube.com/watch?v=4_H2eWzDTzg

  • I was salivating watching this video.  Can’t wait to grill some and wash it down with some wine.  Cheers!!This man was also very entertaining.  Thanks for sharing!

  • I was salivating watching this video.  Can’t wait to grill some and wash it down with some wine.  Cheers!!This man was also very entertaining.  Thanks for sharing!

  • Of course, the best way to eat salmon in my opinion is simply baked on its own, you don’t even need salt. But if I do decide to marinade my salmon I use dry white wine with some lemon juice and rosemary.

  • Hi SaraLynn! Speaking of Salmon, I’d love to see you create a recipe for a salmon pot pie in a muffin tin. Love your Cooking Channel!!! Take Care…..

  • Sweetie, I really enjoy watching your videos. I love salmon, so it is wonderful to get new ideas for flavors! I also love the smoothie recipes you create as well. Keep going you are doing a great job!!!

  • Looks amazing!! ���� I been noticing a trend…��lots of popular cooking shows are not using stoves but hot plates? Is this a thing now??? ����‍♀️����

  • Hello, I tried the Greek Inspired Marinade unfortunately I was not able to get Olive oil so added Groundnut oil and the taste was delicious ☺️

  • I really liked the orange flavor one with zest �� thank you soo much for the suggestions. I’d like to use these in the holidays and spring, summer months to come. �� how exciting. I usually don’t cook that often but fish seems simple enough. Thanks again ��������������������������������������������������

  • A beautiful summer dish Chef Pasquale! Looks soooo good!! The white wine looks really good too! Can’t wait for the 20th of July! Looking forward to meeting you sir! Salute’!!

  • Salmon is so tasty, all it needs salt and pepper rub…sear on pan on medium, 3 mins each side, you’re done…well if you have the skin, then may be 30-45 seconds of high flame

  • Your Shish Kabobs look so tasy & healthy Pasquale! May I request a video if possible in the future with you & your brother doing a bbq together? Maybe a spiducci afternoon:) Have a nice day & chin chin:)

  • I’m a pretty manly man, raising chickens and goats, developing websites for a living, shooting guns and stuff.
    ONLY A WOMAN WOULD WRITE THE ABOVE SENTENCE LIKE THAT!!

  • Grilling season…why yes please. Since going more plant-based I’ve eliminated meat other than fish & seafood. This will cure the same taste syndrome for needs. Don’t forget jerk seasoning as well.

  • https://youtu.be/Tj8Sn4wzmwA

    https://www.youtube.com/channel/UCetkhsz7OhcSmlbS2Ceg22g

    https://youtu.be/mZ1qqo71Ogw

    https://youtu.be/TPZRf610yhk

    https://youtu.be/AaFSC7-H80

  • Just getting ready to cook some salmon will be trying the orange ginger marinade since I have an orange tree that is heaving:-) find your videos very inspiring and pleasant-thanks so much!

  • I see you are drinking a Coppola wine. Can you please tell me the particular type. Your dish looks fabulous! I will definitely cook this on the grill.

  • I’m so happy for this! I’ve always hated seafood even though I’ve tried so many different versions. recently I tried salmon and am obsessed! I was a little nervous because I didn’t know how to even cook it. I’d just order it with salt and pepper from Mariano’s and they grill it there. Thank you!!!!

  • Was looking for some nice salmon marinade n whee else to look other than ur appetizing channel..always full of zest n inspiration…thanx tried maple balsamic n it turned out awesome! Keep inspiring n enlightening people like me who are new to cooking…much love❤️

  • Love your technique of being able to cut open the leek pieces to make small rolls of them. Too often I see folks just chunk them and throw them in, but leeks often trap so much dirt and grit, it’s horribly gritty inside mouthfuls of sandy stuff is not pleasant in any way! With your small pieces, one can have a good look and wash them well. Brava!

  • I see you are drinking a Coppola wine. Can you please tell me the particular type. Your dish looks fabulous! I will definitely cook this on the grill.

  • I was trying to sleep, and I started dreaming about those rice noodles you just made, wondering what to have with, and about that chewy texture you talked about, then I heard this amazing sizzzzle, and experienced a misty aroma, that came through my dream, just as I woke up feeling a bit flush, to my stomach growling…so, I came here and found what to have with those noodles! You cooked that gorgeous piece of fish perfectly, just how I like, a little rare and cool in the middle, crispy and hot on outside, dancing over the tongue, yummmmm…perfect presentation all around Mistress Marion, and those camera angles and close ups were nothing short of spectacular! Now, back to dreams… perhaps a nice, tossed salad…

  • I’m a pretty manly man, raising chickens and goats, developing websites for a living, shooting guns and stuff. I’m also the primary cook in my house. I love cooking. I was a cook in the Army for 8 years. I worked in restaurants all through high school and college. I love food. My favorite recipe is honey-dijon panko crusted salmon:D

    ALL THAT SAID… I get a chuckle everytime you start with “hey my lovelies”… I mean, I am pretty lovely and delightful:)

  • I was trying to sleep, and I started dreaming about those rice noodles you just made, wondering what to have with, and about that chewy texture you talked about, then I heard this amazing sizzzzle, and experienced a misty aroma, that came through my dream, just as I woke up feeling a bit flush, to my stomach growling…so, I came here and found what to have with those noodles! You cooked that gorgeous piece of fish perfectly, just how I like, a little rare and cool in the middle, crispy and hot on outside, dancing over the tongue, yummmmm…perfect presentation all around Mistress Marion, and those camera angles and close ups were nothing short of spectacular! Now, back to dreams… perhaps a nice, tossed salad…

  • A beautiful summer dish Chef Pasquale! Looks soooo good!! The white wine looks really good too! Can’t wait for the 20th of July! Looking forward to meeting you sir! Salute’!!

  • Of course I made salmon for the first time yesterday and this would have been super helpful then! Oh well, good ideas for next time.

  • I can not wait!!  We often get great prices on a whole salmon at a grocery store in Merida, MX.  I will check when I am there to begin my journey to salmon nirvana!

  • Thank you SO VERY MUCH. This is PERFECT. I loved your chicken marinades and so happy you did this. It’s helpful because it helps me diversify. I get so bored when I have something like a starch + protein + vegetable but then I don’t know how to FLAVOR those things. I want simple, easy meal FORMULAS. So having this is great since I typically make meals with the starch + protein + vegetable formula.

    I would love to see this same theme but applied to….
    Seasonings (for roasting or cooking vegetables or other proteins)
    Dips/Dressings (for enjoying over protein I’m thinking similar to tztziki)

  • I recently tried salmon for the first time and it pretty much tasted like a local fish we buy for a few less dollars. Only difference is that my local fish has some big bones in it while salmon fillets are boneless.

  • I love that all of these marinades scream summer. I’m trying to get into enjoying the summer but I’m already getting impatient for the fall and Halloween lol.:p

  • speaking of shrimp, do you have some easy recipes? and maybe some shrimp tips? i overcooked them, then I didn’t cook them enough…I don’t know when they’re just right. love you & your recipes <3

  • I usually stick to a Teriyaki style glaze for salmon that’s getting kinda dull, so this video is great! That pineapple one look especially good, I guess it would nicely balance out the richness of the salmon too:)

  • Hey Marion, loved the video, just became a new subscriber, I make my own teriyaki sauce, I use equal parts Mirin, sake and soy sauce, warm on the stove, and not to cook off the sake (do that for the recipe your making) and depending on the sweetness of the Mirin, you can add a small amount of sugar, and if you want you can add garlic or ginger or chilli flakes, ����������������������

  • I used you cilantro and parsley marinade that you shared and used it with chicken legs. The kids and I LOVED IT! Definitely looking forward to try these out as well!:)

  • I would like to know if you could make a special food prep series for daily lunch meals ideas for kids for the summer. so I’m at home this summer and my son is not going to the care which does not usually happens honestly I have no idea what to feed my child I’m just running out of ideas do you have any suggestions please help. meals have to be ready quickly and preferably does not involve any cooking on the stove or the oven:) we are only allergic to shellfish

  • Hey Marion, loved the video, just became a new subscriber, I make my own teriyaki sauce, I use equal parts Mirin, sake and soy sauce, warm on the stove, and not to cook off the sake (do that for the recipe your making) and depending on the sweetness of the Mirin, you can add a small amount of sugar, and if you want you can add garlic or ginger or chilli flakes, ����������������������

  • Love your technique of being able to cut open the leek pieces to make small rolls of them. Too often I see folks just chunk them and throw them in, but leeks often trap so much dirt and grit, it’s horribly gritty inside mouthfuls of sandy stuff is not pleasant in any way! With your small pieces, one can have a good look and wash them well. Brava!

  • Hiee
    I tried made salmon with first marinade recipe u had for valentines day, and it was a hit! I was missing some ingredients cuz i didnt have it at home but still it turned out amazing and my husband tagged me as a great chef haha, Thank you Domestic Geek! Yay!

  • Your Shish Kabobs look so tasy & healthy Pasquale! May I request a video if possible in the future with you & your brother doing a bbq together? Maybe a spiducci afternoon:) Have a nice day & chin chin:)

  • Looks amazing!! ���� I been noticing a trend…��lots of popular cooking shows are not using stoves but hot plates? Is this a thing now??? ����‍♀️����