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Salmon and Zucchini Skewers
Salmon & Zucchini Skewers
Maya Visnyei
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(12 rated)
Cook time:
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Serve them over rice to add some heft or mixed greens to keep them light.


    • 3 salmon fillets
    • 2-3 small zucchinis
    • 1 teaspoon grated ginger
    • ¼ cup soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon sesame oil


Soak several wooden skew­ers in water for at least 20 minutes.

Whisk together the gin­ger, soy, vine­gar, and sesame. Place salmon filets in the mari­nade for 20 min­utes (if you leave it too long, you’ll have ceviche!).

Remove the salmon from the mari­nade and cut the filets into 1” x 2” chunks and set aside. Slice the zuc­chini into 1” rings and toss in the mari­nade quickly. Thread the fish and veg­gies onto the wooden skewers.

Pre­heat your grill or grill pan to medium high. Use a big wad of paper towel to wipe the grill with oil. Place the skew­ers over the heat and give each side about three min­utes before turn­ing.