Best for: A quick fish skewer for weeknights that still feels like a dacha celebration.
Salmon takes to the mangal beautifully: its fat bastes the cubes as they char. A short onion-dill marinade and a hot, fast grill keep the center tender, and the skewers make serving a crowd easy.
Grill: Direct medium-high heat; 425–450°F. Equipment: Mangal or grill, flat skewers or grill basket, fish spatula, instant-read thermometer.
Ingredients
Marinate: 20 minutes. Rest: 3 minutes. Total: 46 minutes.
Salmon and marinade
- 1 1/2 lb skinless salmon fillet, cut into 1 1/2-inch cubes
- 1 small red onion, cut into petals
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 2 tablespoons chopped fresh dill
To serve
- Lemon wedges
- Cucumber ribbons
- Sour cream with dill (optional)
Directions
Toss the salmon and red onion with the olive oil, lemon juice, salt, pepper, paprika, and dill. Rest for 20 minutes at cool room temperature or in the refrigerator.
Thread the salmon onto skewers, alternating with onion petals. Leave a little space between the cubes.
Heat the grill to 425–450°F and oil the grates or basket thoroughly.
Grill for 6 to 8 minutes, turning once, until the salmon is charred at the edges and flakes at the surface.
Cook the thickest cubes to 145°F.
Rest for 3 minutes and serve with lemon wedges, cucumber ribbons, and dill sour cream if using.
Grilling tip: Cut the salmon cubes large — small cubes overcook before they have time to char.
