Ein Holztisch mit verschiedenen Tellern, auf denen gegrillte Fischspieße und Brot platziert sind. Zwischen den Tellern sind kleine Schalen mit Dips, Gläser und eine Vase mit Blumen. Rechts oben ist eine Hand zu sehen, die gerade etwas Fisch von einem Spieß löst.

Grilled fish skewers

35 minutes

Mittel

4 people

Succulent, aromatic, and bursting with summer flavors—these grilled fish skewers are a pure delight. The salmon fillet is enhanced by a slightly sweet and spicy marinade, while the albacore tuna steak shines with the freshness of lemon and olive oil. Perfect for special summer evenings outdoors!
When it comes to assembling the skewers, creativity knows no bounds: Of course, you can also combine the fish with shrimp or other vegetables. But be careful: pierce cherry tomatoes beforehand to prevent them from bursting on the grill.

Ingredients

For the salmon skewers:
3 salmon fillets of 125 g each (skinned)
1 tsp paprika powder (sweet)
1 tsp honey
1 tbsp soy sauce
2 tbsp olive oil
1 tsp lemon juice
Salt & pepper to taste
1 lemon (thinly sliced)
For the albacore tuna skewers:
2 Albacore Tuna Steaks (150 g each)
1 red pointed pepper
2 tbsp olive oil
1 tsplemon juice and some zest
1 garlic clove (finely chopped)
Salt & pepper to taste
For the Zhoug sauce:
½ bunch of coriander (including stems)
½ bunch of flat-leaf parsley
2 green chili peppers (deseeded depending on the spiciness)
1 clove of garlic
1 tsp cumin (ground)
½ tsp cardamom (ground)
½ tsp salt
Juice of half a lemon
3 tbsp olive oil
Aside from that:
8 barbecue skewers (if using wooden skewers, soak them in water for 30 minutes beforehand)

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Prepare the salmon: Cut the thawed and skinned salmon fillet into roughly 2 cm cubes. In a bowl, mix 2 tbsp of olive oil, 1 tbsp of soy sauce, 1 tsp of honey, 1 tsp of paprika powder, 1 tsp of lemon juice, salt, and pepper. Add the salmon cubes and let them marinate for about 20 minutes.
Prepare the tuna: Cut the thawed albacore tuna steaks into roughly 2 cm cubes. Cut the red bell pepper into equal-sized pieces. Combine 2 tbsp of olive oil, 1 tsp of lemon juice, lemon zest, a finely chopped garlic clove, salt, and pepper. Add the tuna cubes and let them marinate.
Assemble the skewers: Place the salmon cubes onto the skewers, alternating with folded lemon slices. Do the same with the tuna cubes, alternating with pieces of red bell pepper.
Tip: Double up for better control! Use two parallel wooden skewers to keep the fish cubes from rotating when flipping.
Preheat the grill to medium-high heat. Place the skewers on the hot grill and cook for about 4 minutes per side, turning once, until lightly caramelized. The tuna should remain slightly pink in the center to stay moist.
Tip: Avoid overcooking the fish! If you want to play it safe, you can let it cook indirectly at a lower temperature.
Prepare the zhoug: Roughly chop 1/2 bunch of cilantro, 1/2 bunch of parsley, 2 green chilies, and 1 garlic clove. Add them to a blender along with the spices, the juice of half a lemon, and 3 tbsp of olive oil and blend until smooth. If the consistency is too thick, add a little more olive oil. Season with salt and refrigerate until ready to serve.
Enjoy the skewers hot off the grill, served with grilled vegetables or a fresh salad.

Tip: To keep the skewers intact when flipping, make sure the fish is well-chilled and use a lightly oiled grill rack. Firm fish like salmon, tuna, halibut, or sea bass are ideal for grilling—they hold their shape on the skewer. Delicate fish like cod tends to fall apart easily. The right marinade also makes a difference: Oil, lemon, and garlic add flavor, while overly acidic ingredients like vinegar can make the fish mushy.
Zhoug is a versatile sauce that’s not just great for fish—it also pairs beautifully with grilled bread, vegetables, or as a spicy base for dressings. For a milder version, simply reduce the amount of chili.