Wild Alaska Salmon Kabobs

LaDonna with King Salmon

Dazzle your friends at your next barbecue with these flavorful Wild Alaska Salmon Kabobs. A true Alaskan experience!


1 (15-ounce) can tomato sauce
¼ cup sherry vinegar
3 tablespoons honey
1 tablespoon fresh ginger, minced
½ teaspoon ground cumin
pinch cayenne pepper
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
salt and freshly ground black pepper
3 pounds wild salmon fillets, skin and pin bones removed, cut crosswise into sixteen ½-inch thick slices


In a medium saucepan, combine the tomato sauce, vinegar, honey, ginger, cumin, cayenne, 1 tablespoon of the olive oil and half of the garlic. Bring to a boil. Simmer until thick, about 30 minutes. Transfer sauce to a bowl and let cool. Stir in the basil and season with salt and pepper.

In a shallow bowl, combine the remaining 2 tablespoons olive oil with the remaining garlic and season with salt and pepper. Add the salmon and toss well to coat.

Light a grill. Thread the salmon slices onto bamboo skewers. Grill salmon over medium heat, turning once, until cooked through, about 3-4 minutes.

Serve salmon with tomato sauce.

Serves 6

Note: When making kabobs, you need to soak wooden skewers in warm water for at least 20 minutes to keep them from igniting right there. Metal skewers don’t need to be soaked, of course, but they do get (and stay) very hot. We prefer to use bamboo skewers because they’re inexpensive, they hold up well and are easy to handle right off the grill. Bamboo skewers can go straight into the garbage or right into the fire.

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