Description
These barbecue salmon kabobs are tender, flavorful, and coated in a sweet and smoky homemade sauce, perfect for grilling season.
Ingredients
- 4 portions Sizzlefish salmon, thawed and cubed
- 4 (8-inch) skewers
- 8 oz. tomato sauce
- 1 tbsp tomato paste
- 2 tbsp coconut aminos
- 2 tbsp maple syrup
- 2 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
Instructions
- In a small saucepan over medium-low heat, combine tomato sauce, tomato paste, coconut aminos, maple syrup, Dijon mustard, smoked paprika, cumin, garlic powder, cayenne pepper, and salt. Bring to a simmer.
- Simmer the sauce for 10 minutes, stirring frequently.
- Reserve ¼ cup of the sauce for basting and transfer the remaining sauce to a bowl for serving. Let cool for about 10 minutes.
- Thread the cubed salmon onto skewers and place on a plate. Brush with 2 tablespoons of the barbecue sauce.
- Heat a grill or grill pan to medium heat and lightly grease. Place the salmon kabobs on the grill and cook for 4 minutes.
- Turn the skewers, brush with the reserved sauce, and grill for an additional 3–4 minutes until the salmon is cooked through.
- Serve hot with the remaining barbecue sauce on the side.
Notes
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Adjust cayenne pepper to control the spice level.
- Serve with grilled vegetables or rice for a complete meal.
- Leftover kabobs can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
