Salmon & Veggie Kebabs

Salmon & Veggie Kebabs

Transform307 Personal Training Recipes

Salmon, Asparagus, Zuccini Kebabs. By Chris Hamann.


  • Zest and juice of 1 large or 2 small lemons
  • 2 tablespoons soy sauce
  • 1 (1-inch chunk) fresh ginger, peeled and shredded
  • 1 tablespoon maple syrup
  • 2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks
  • 8 bamboo skewers
  • 1 bunch medium-sized asparagus, trimmed and halved crosswise
  • 1 medium zucchini sliced 
  • Oil, for coating the grill
  • Fresh cilantro, for garnish (optional)
  • Mix  first 4 ingredients in a gallon size zip lock bag.  Add asparagus, zucchini, and salmon to bag. Close. Toss to coat all. Let it rest 10-15 minutes. 
  • Make kebabs by alternating salmon, zucchini and asparagus on skewers. If using bamboo sticks, make sure to soak them in water to prevent them burning.
  • Cook on hot grill until salmon is flakey but not dry. About 5 minutes a side. 

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