Grilled Norwegian Salmon Kebob

Grilled Norwegian Salmon Kebob

    4 servings

  • 20-40 min

  • Difficulty


Photographer: Michael Grimm

Skewered Norwegian Salmon, lightly seasoned, brushed with barbecue sauce and fast grilled to seal in fresh flavor.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
4   skewers
   fresh cracked pepper
1 cups  barbecue sauce


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Prepare the grill. 
  • Soak skewers, if using wood. 
  • Cut each fillet into into 6-7 pieces and skewer. 
  • Season the salmon with salt and pepper. Brush each kebob lightly on all sides with barbeque sauce. 
  • Lay kebobs on grill and cook 2 minutes, turn 45 degrees and cook another 2 minutes, turn over. 
  • Lightly brush kabobs with barbeque sauce and cook another 3-5 minutes, or to desired temperature.  
  • Remove from grill and brush one more time with barbeque sauce.

Serving Suggestion:

  • Serve with coleslaw, baked beans and corn on the cob.
  • Serve over mixed greens tossed with grilled and chilled vegetables, bell pepper, onion, zucchini, tomato, mushroom, all tossed in a barbeque sauce–enhanced blue cheese dressing.
  • Remove from skewer, place on a toasted hamburger bun spread with barbeque sauce, melted cheddar cheese and coleslaw.