Salmon and portobello mushroom kebabs

Salmon and portobello mushroom kebabs

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8 kebabs
Author Connie Veneracion


  • 750 grams skinless salmon fillet cut into 1 and1/2 inch cubes
  • 16 baby portobello mushrooms
  • 2 to 3 red or green bell peppers seeds and membranes removed then cut into wedges
  • salt
  • pepper
  • 3 tablespoons olive oil
  • 8 skewers (if using bamboo skewers and cooking over live coals, soak the skewers for 30 minutes prior to use)

For the glaze:

  • juice of half a lemon
  • 2 tablespoons honey


  • Place the salmon in a bowl. Season with salt and pepper. Pour in the olive oil and mix carefully to avoid the fish from breaking apart. Add the mushrooms and bell pepper and toss a few times.
  • Thread the salmon, mushrooms and bell peppers on the skewers alternately, starting and ending with a piece of salmon.
  • Now, this is important: brush the grill with vegetable oil before laying the kebabs to make sure nothing sticks.
  • Grill the kebabs over medium heat, about four minutes on each side, brushing on the glaze as the kebabs cook.
  • Do not wait until the fish is completely opaque. The fish will continue cooking after the skewers are removed from the grill so while the centers are still a bit pink, transfer them to a plate.
  • Brush the cooked salmon and portobello mushroom kebabs with more glaze before serving. Best with rice.