Salmon Kebabs

Bacon Wrapped Salmon Kebabs
These Bacon Wrapped Salmon Kebabs are topped with a garlic and parsley vinaigrette.

Today, we’re making bacon wrapped salmon kabobs — topped with a simple garlic and parsley vinaigrette. These salmon kebabs are cooked on the grill, and with just a handful of ingredients, they are really quick and easy to prepare.

I’m using Arka salmon, which is a luxurious and fatty salmon from Chile that’s super sustainable, with a mild and clean taste.

For this recipe, plan on serving each guest two kebabs each with three bacon-wrapped salmon bites per skewer.

Salmon Kebabs on the Grill.

If you are a salmon lover, you can really taste the difference with Arka, which is raised in the nutrient-rich Antarctic waters off Chile — away from civilization. This ultra-premium salmon is one of the world’s most responsible and conscious salmon brands available, and it seriously melts in your mouth! 

You can use pancetta in place of the bacon.

If you’re in the restaurant industry, you have to try this on your menu! If you want to cook this at home, ask at your local grocer about Arka by Multi X Salmon

Bacon Wrapped Salmon Kebabs

Bacon Wrapped Salmon Kebabs

Today, we’re making bacon wrapped salmon kebabs — topped with a simple parsley and garlic vinaigrette. You can use pancetta in place of the bacon.
I’m using Arka salmon, which is a luxurious and fatty salmon from the antarctic waters off Chile. The fish is super sustainable, with a mild and clean taste. Plan on serving two skewers per person, with three bites per skewer.
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Metal skewers for cooking kebabs

Ingredients
  

  • 1 large Arka salmon fillet skinned and cut into large bite-size pieces
  • 8 ounces bacon or pancetta

Vinaigrette

  • 5 ounces extra virgin olive oil
  • 2 ounces red wine vinegar
  • 2 clove minced garlic
  • 6 tablespoons minced fresh Italian flat leaf parsley

Instructions
 

  • Cut half of a salmon filet into 1 1/2 inch chunks, about 1 inch thick.
  • Place salmon chunks in a large bowl. Coat well with 1 tbsp. olive oil and cracked pepper.
  • Make Vinaigrette: Combine extra virgin olive oil, vinegar, garlic, parsley, salt and pepper. Whisk well and set aside.
  • Cook the bacon halfway so they are softened before adding to the skewer. This ensures that the bacon will be cooked properly with the salmon.
  • Wrap each pancetta or bacon strip 1-2 times around each salmon chunk.
  • Skewer three bacon-wrapped chunks of salmon onto each metal skewer, with each piece slightly separated.
  • Heat grill to 450 F, and oil it so the fish doesn't stick.
  • Grill kabobs, turning once halfway through, until fish is cooked and juices run opaque, about 4-6 minutes.
  • For each serving, arrange two kebabs per plate and top with the vinaigrette.

Video

Keyword garlic, grilling, parsley, salmon