The Pioneer Woman Tasty Kitchen
Profile Photo

Salmon Skewers with Rosemary Birch Syrup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A delicious way to prepare salmon with rosemary-infused birch syrup (maple syrup or honey can be substituted) and grilled lemons.

Ingredients

  • 1-½ pound Fresh Salmon, Skin And Pin Bones Removed, Cut Into 2-inch Cubes, And Patted Dry
  • 1 whole Large Lemon, Thinly Sliced And Deseeded
  • Kosher Salt And Freshly Ground Black Pepper
  • ½ cups Birch Syrup (maple Syrup Or Honey Can Be Substituted)
  • 3 Tablespoons Fresh Rosemary Leaves, Chopped

Preparation

If using wooden skewers, soak them in warm water for 20 minutes before preparing kebabs. Prepare your grill or fire for grilling (we made ours on a grate over our backyard fire pit).

Arrange the skewers beginning with salmon, followed with lemon, then salmon, lemon, and salmon. Set aside and repeat with remaining salmon and lemon. Season the kebabs generously with kosher salt and freshly ground black pepper.

In a small saucepan, heat the birch syrup and rosemary over medium-low heat. When the mixture just comes to a simmer, remove from heat and brush liberally over the skewers, being sure to coat the lemons as well as the salmon. Reserve any remaining rosemary syrup to brush over the skewers as they grill.

Grease your grill to prevent the salmon from sticking as needed. Place the skewers on the grill over a hot fire, brushing with syrup as you go, cooking until salmon is cooked to medium in the center (or to your preference) and has grill marks on both sides (ours took 2-3 minutes per side, but this will depend on the heat of your fire and the proximity of the skewers to the flame). Drizzle any remaining syrup over top of the skewers and serve promptly.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Nobu’s Miso-marinated Black Cod
Profile Photo by Fanny | Oh Sweet Day! in Main Courses
Nobu's miso-marinated black cod---easily done but looks fancy for a weeknight...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mexican Salmon
Profile Photo by Peter - from "Feed Your Soul Too" in Main Courses
Salmon cooked in a cast iron skillet and served in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Tropic Fish Tacos
Profile Photo by Brynn Houska in Main Courses
Sweet and savory, authentic ingredients can really improve your taco game.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Salmon Tartar with Crispy Toast
Profile Photo by Taste actually in Main Courses
This tartar is made of lightly smoked salmon and cottage cheese,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Fish Tacos with Peach Slaw
Profile Photo by Rachel Hanawalt in Main Courses
Fish Tacos with Peach and Nardello Pepper Slaw balance heat and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy