grilled greek salmon skewers with basil chimichurri
Get your grill on this week with Greek Salmon Skewers with Basil Chimichurri. So aggressively summertime you might not even mind melting in the heat if you opt to head outdoors and rev up your ole outdoor grill.
I’m not terribly intuitive with managing temperature on an outdoor grill. The gauge is busted on the gas mechanisms that live by the pool, so I’m always playing a prayer game hoping I don’t crank the heat up too high and burn the shit out of whatever I subject to the grates. Trust me, man, I’ve done that more than once. Which is why grilled recipes don’t really live on VE.
Until now.
Mom came in the clutch with this recipe by lending me her grill pan. Hallelujah! Smoky charcoal flavor without the guesswork of heat management. Having lived in this house for 3 years now, I know our oven like I know I hate Florida and thus have manning the knobs down to a science.
I love these skewers for their ease. Basically foolproof, and I am a fool and a half, so bingo! A quick Greek style marinade tenderizes and flavors thick hunks of salmon, and the chimichurri atop finishes the dish with a beautiful swipe of lemon-basil goodness.
I recommend a thicker style of salmon, such as Atlantic. Fattier fish grills better in my experience and is far easier to thread onto a skewer than the leaner sockeye or similar. Slice the fish into big chunks and set into a large bag. Whisk together some olive oil, lemon juice, oregano, parsley, thyme, dill, paprika, garlic, salt and pepper and pour half of the blend over the fish. Toss and let sit at room temperature for a bit, or up to 24 hours in the fridge.
As this happens, be sure to soak your skewers if using wood. Not exactly cute to have the dish catch on fire or the skewers to splinter into dissolved shards of your dinner dreams.
I pierced wheels of zucchini and summer squash on either side of each salmon chunk for some extra veggies and a bit of color. Arrange as you please – I just like how the pattern looks.
Whether you use a grill or grill pan, 15 minutes is about the length of time necessary to get some nice marks and thoroughly cook the fish. Zucchinis and yellow squash are fairly resilient if thick enough and in this span soften into a wonderful texture without morphing into mush. As you cook, turn the skewers every few minutes and baste with the reserved marinade for an extra layer of Greek flavor. The smell is to die for.
Lastly, don’t forget the chimichurri! This green sauce is a staple in summer fare since it’s rich in flavor but sits lightly in the tummy. I used a big heap of fresh basil alongside parsley, garlic, balsamic vinegar, lemon juice, red pepper flakes, and a touch of fresh mint. Whiz it up in a blender or food processor until pretty smooth.
A slew of carby accompaniments suit this dish. I chose rice, but crispy fries like in my Greek Style Chickpea Meatballs with Herb Butter Fries would be super indulgent, as would a big poofy loaf of naan or pita. Some Greek yogurt or tzaziki sauce are others I highly recommend. With the chimichurri, of course. Can’t skip that.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Looking for more salmon dishes?
Sheetpan Sundried Tomato Salmon and Potatoes
Lemon Pepper Smoked Salmon Wrapped Asparagus Salad with Turmeric Tahini Dressing
Salmon Souvlaki with Herby Sundried Tomato Olive Tapenade
Ingredients
- 1 1/2 lb salmon
- 2 tbsp extra virgin olive oil
- 1/4 cup lemon juice
- 2 tbsp fresh oregano, chopped
- 1/4 cup fresh parsley, chopped
- 2 tsp dried dill
- 2 tsp paprika
- 1 tsp dried thyme
- 4 cloves garlic, minced
- kosher salt and pepper, to taste
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
basil chimichurri
- 1 cup fresh parsley
- 1 cup fresh basil
- 3-4 tbsp fresh mint
- 4 cloves garlic
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tsp red pepper flakes
- 1/3 cup olive oil
Instructions
- Slice salmon into approximately 1-inch thick cubes. Set into a gallon-sized ziptop bag or a large resealable container.
- In a small bowl, whisk together oil, lemon juice, oregano, parsley, dill, thyme, paprika, garlic, salt and pepper. Pour half of the marinade over the salmon. Toss thoroughly until each piece of fish is coated. Marinate 15 minutes at room temperature, or up to overnight in the fridge.
- If using wooden skewers, soak in cool water as the salmon marinates. This prevents the wood from charring and turning into ash when exposed to the cooking heat.
- When the salmon is ready, assemble the skewers. Alternate a piece of salmon with a round of zucchini or yellow squash. Repeat until each component is used up. You should get at least 6 skewers but possibly up to 8 depending on how much you like to crowd the skewers. I tend to leave a tiny bit of space, maybe 1/4 inch.
- Preheat grill or grill pan to medium heat and rub grates with oil. Grill skewers about 15 minutes total, turning every 3-4 minutes. Baste the skewers with the reserved marinade until each side is nicely toasted and the salmon flakes easily when poked with a fork.
- To make the chimichurri, combine all ingredients in the bowl of a food processor and blitz until relatively smooth. Chunks of herb may remain – that's okay! Feel free to add more oil if you want a more vinaigrette-like texture.
- Serve skewers over plates of rice and drizzle with chimichurri.
