A tangy, slightly sweet marinade of lemon, soy sauce, brown sugar, and ginger adds sparkle to salmon, and asparagus balances the richness. Pack up these kebabs for a summer cookout, or grill them on the back deck for a casual but stepped-up dinner party. Wild salmon in season is leaner than the farmed variety, and friendlier to the oceans. Se our guide to types of salmon for more about different varieties of the fish.
- Yields: 6 to 8 kebabs
- Difficulty: Easy
- Total: 1 hr 15 mins
- Zest and juice of 1 large or 2 small lemons, preferably Meyer
- 2 tablespoons soy sauce
- 1 (1-inch chunk) fresh ginger, peeled and shredded on a Microplane
- 1 tablespoon brown sugar
- 2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks
- 8 bamboo skewers
- Kosher salt
- 1 bunch medium-sized asparagus, trimmed and halved crosswise
- Oil, for coating the grill
- Fresh cilantro, for garnish (optional)
- In a bowl, whisk together the lemon zest and juice, soy sauce, ginger, and brown sugar. Add the salmon chunks and toss to coat. Cover and let marinate for 1 hour.
- Meanwhile, soak the skewers in water for 30 minutes.
- Bring a saucepan of salted water to a boil, add the asparagus, and blanch until just barely tender, about 1 to 2 minutes. Drain and rinse in cold water to stop the cooking.
- Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Remove the salmon from the marinade and thread it onto the skewers with the asparagus spears, distributing the ingredients evenly.
- Brush and oil the grill grate. Grill the skewers, turning once, until the fish is cooked through and nicely charred, about 5 minutes. Transfer to a platter, garnish with cilantro if you like, and serve.