Smokey’s Salmon Kebabs

  • 400-500g salmon fillet, skin off, cut into 1 inch chunks
  • 1 tablespoon runny honey
  • 2 tablespoons dark soy sauce
  • 1 red chilli, very finely chopped, optional
  • 1 lemon or lime


  1. Preheat barbecue to hot. Soak 8-12 bamboo skewers in water for at least 10 minutes.
  2. Combine salmon, honey, dark soya sauce and chilli and leave to marinate for 10-15 minutes.
  3. Thread chunks of salmon onto skewers. Cook on hot barbecue for about 3 minutes.
  4. Serve with a mixed green garden fresh salad and drizzle with the juice of a lemon or lime.

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