8 wooden skewers

2 lbs sockeye salmon, or another fresh salmon of your choice

3-4 lemons

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 recipe Basil Vinaigrette 

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Basil Vinaigrette

1 shallot, roughly chopped

2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)

1 clove garlic

½ teaspoons red pepper flakes

½ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

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For the Salmon

Soak the wooden skewers in water for at least an hour. Heat your grill to medium high heat.

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Cut the salmon into 1 inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin. 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 ½ of the remaining lemon juice on top.

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Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side until the salmon is almost fully cooked through. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.

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Serve the salmon skewers with the Basil Vinaigrette and extra lemons if desired.

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For the Basil Vinaigrette

Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

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Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3 days.

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Printable version

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Original recipe

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