Huon Honey Lime BBQ Salmon Kebabs

ServesServes 4


  • 1 or 2 Huon salmon fillets (approx. 1.5kg), skin on, cut into 2.5cm chunks
  • 1 green capsicum cut into 2.5cm pieces
  • 1 red onion, cut into 2.5cm pieces
  • 2 cups halved mushrooms
  • 1 lime juice and zest
  • ???? cup light soy sauce
  • ???? cup creamed honey
  • 2 garlic cloves, minced
  • To taste salt and freshly ground pepper
  • 12-16 long bamboo skewers, soaked in water
  • 2 limes, juiced


  1. Place salmon and vegetables into a large flat dish. In a small bowl whisk together the lime juice and zest, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables. Season with salt and pepper, toss everything gently together, cover and refrigerate for six hours.
  2. Preheat barbecue to medium-high and oil the grill. Alternate the marinated salmon and vegetables onto the soaked skewers.
  3. In a small bowl, whisk together the lime juice and honey. Place skewers on hot grill and cook 10 minutes, basting often with honey mixture and turning once.

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