BBQ Salmon and Zucchini Skewers are a delicious way to use summer squash and corn. They grill up quickly too, making them a great weeknight meal.
Salmon with zucchini and corn sounds like the perfect summer meal, doesn’t it? But I’m guessing that it’s a hot summer day where you are, so forget about turning on the oven. Instead, thread salmon, zucchini, and corn onto skewers, slather them in tangy barbecue sauce and grill the skewers over a hot flame. Now that is truly a great summer meal.
Does your family enjoy eating heart-healthy salmon, but sometimes get tired of the same old preparations? If so, then today’s salmon recipe is for you. We are skipping the oven and stepping outside to cook salmon on the grill.
Indeed, salmon’s rich flavor tastes especially good with a bit of char from a hot grill. In this case, we cube the salmon and thread it onto skewers, which means that more of the fish’s surface area is exposed to the heat of the grill for extra flavor.
When grilling fish, the biggest concern is the fish sticking to the grill grates. It is important to oil your grill grates well to prevent delicate food like fish from sticking. I recommend oiling the grill grates prior to heating and oiling them a second time once they are hot. In addition, you also need to oil the food on the skewers. This ensures that your fish comes off the grill in one piece!
Great, you say, grilled salmon. Sounds delicious. But what about the side dishes? Am I going to have to be running back and forth from the grill to the kitchen? Not to worry because this is an all-in-one meal. We grill the cubes of salmon on skewers right next to some of my favorite summer vegetables – namely zucchini and corn-on-the-cob – for an healthy, easy-as-pie summer dinner.
Note that the ears of corn can be tricky to get onto the skewers, so I recommend that you use metal skewers as opposed to wooden or bamboo ones which can bend and break. I especially like metal skewers that are wide and flat (like these) rather than the thin, round ones ones because the food is less likely to spin around on the skewer. The other trick is to put the corn on the skewers first because that way you can force the corn onto the skewers if need be without damaging the more delicate fish and zucchini.
Now salmon, zucchini and corn are all delicious, healthy summer favorites, but they are all relatively mild in flavor. To give our salmon skewers big, bold flavor, we are turning to another summertime favorite, barbecue sauce.
What Kind Of Barbecue Sauce Should You Use?
You can use store-bought or homemade barbecue sauce here – both work well. Simply brush a small amount of barbecue sauce all over the ingredients on the skewers just prior to grilling. The sauce will provide a sweet-tangy glaze for the fish and vegetables and also help prevent sticking. Pass additional barbecue sauce at the table if you like for extra BBQ flavor!
While these salmon skewers make a complete meal for four, if you have big appetites to feed, a simple side dish of steamed rice or a summery potato salad would make a lovely accompaniment. Or perhaps serve a refreshing cold soup, such as gazpacho, as a first course. Whatever you decide, keep it simple and breezy! That’s what summer cooking is all about.
Print BBQ Salmon and Zucchini Skewers
BBQ Salmon and Zucchini Skewers are a delicious way to use summer squash and corn. They grill up quickly too, making them a great weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Fish
- Method: Grilling
- Cuisine: American
Ingredients
- 1 lb. salmon fillets, skin removed
- 2 ears of corn, shucked
- 2 medium zucchini (6 to 8 inches in length)
- 2 Tbsp. neutral oil with a high smoking point, such as grapeseed or vegetable
- 1/2 cup barbecue sauce, homemade or store-bought, plus more for serving, if desired
- 1 tsp. salt
Instructions
- Oil or spray the grill grates well and preheat your grill on medium-high heat. (You will be grilling the skewers over direct heat.) If desired, oil the grill grates a second time once they are hot.
- Cut the salmon into 8 equal-sized cubes. Cut each ear of corn and the zucchini into 4 pieces each.
- Thread a piece of corn onto a metal skewer. (Begin with the corn because you can bang it into place if necessary). Follow the corn with a cube of salmon, a piece of zucchini, and a second piece of salmon. Repeat with remaining skewers.
- Brush the salmon and vegetables with the oil followed by the barbecue sauce. Season the skewers on all sides with salt.
- Transfer the skewers to the grill and place over direct heat. Cook the skewers on the first side until dark grill marks appear on the salmon and vegetables, 3 to 4 minutes. Flip the skewers over and grill on the second side until the salmon is opaque, flakes easily and is cooked through and the vegetables are tender, another 3 to 4 minutes. Serve immediately with more barbecue sauce on the side, if desired.
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