This salmon skewer recipe isn’t just for the summer. It’s a pretty simple main dish for parties or weeknights that need a bit more pizzazz. Plus, it includes a balsamic glaze recipe you can use on other proteins—like lamb and chicken, or tofu.
Prep for Salmon Skewer Recipe
Soak bamboo skewers in water to prevent burning when cooking kebabs. You can also use metal skewers too.
How to Make Orange Balsamic Glaze
This recipe is what we would call a two-fer in that you make the glaze, but also infuse the figs with glaze flavor while the glaze simmers.
In a small saucepan, you’ll combine orange juice, vinegar, lemon juice, garlic with salt. Add figs. At this point, you’ll cover and bring the glaze to a boil over high heat. Reduce heat and simmer briefly. Then, remove from heat so the figs infuse, covered, for 20 minutes.
Types of Figs
Mission Figs bring their naturally familiar fig flavor to the balsamic glaze. Golden Figs are delicate in their fig flavor and sweetness—they tend to be tangier, and our pick for pairing with salmon. But, either variety works!
Prep Salmon + Veggies
Cut salmon into 1 1/4-inch cubes. Season them salt and pepper. Cut bell pepper and onion into 1 1/4-inch squares.
Using a slotted spoon, transfer figs to their own bowl. You’ll use the orange balsamic glaze recipe to later brush onto cooked salmon chunks.
How to Assemble the Salmon Skewer Recipe
Thread salmon on skewers, alternating with figs, bell pepper and onion pieces. Place on oiled rack over a foil-lined baking sheet before roasting in the oven.
Finish Orange Balsamic Glaze
While fish cooks, add cornstarch to reserved liquid in saucepan and stir with whisk until blended. Add olive oil. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and brush or spoon glaze over kebabs. Sprinkle with fresh thyme.
Salmon-California Fig Kebabs with Orange-Balsamic Glaze
Equipment
- 6 to 8 (10-incbamboo skewers)
Ingredients
- 2/3 cup orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 clove garlic finely chopped or pressed
- 1/4 teaspoon salt
- 16 Orchard Choice or Sun-Maid California Figs stemmed
- 1 1/2 pounds skinless salmon fillet
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large red bell pepper
- 1/2 medium red onion
- 3/4 teaspoon cornstarch
- 1 tablespoon olive oil
- 3 tablespoons chopped fresh thyme or parsley
- Cooked brown rice optional
Instructions
- Soak bamboo skewers in water to prevent burning when cooking kebabs. In small saucepan, combine orange juice, vinegar, lemon juice, garlic and 1/4 teaspoon salt. Add figs. Cover and bring to a boil over high heat. Reduce heat and simmer for 1 minute. Remove from heat and let stand, covered, for 20 minutes. Meanwhile, cut salmon into 1 1/4-inch cubes. Sprinkle on all sides with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut bell pepper and onion into 1 1/4-inch squares. Remove figs with slotted spoon to separate bowl, reserving liquid in saucepan for glaze. Heat oven to 450°F.* Thread salmon on skewers, alternating with figs, bell pepper and onion pieces. Place on oiled rack over a foil-lined baking sheet. Roast 18 to 22 minutes, turning after 10 minutes, until fish flakes. While fish cooks, add cornstarch to reserved liquid in saucepan and stir with whisk until blended. Add olive oil. Bring to a boil over medium-high heat, stirring constantly. Remove from heat and brush or spoon glaze over kebabs. Sprinkle with fresh thyme. Serve over rice, if desired.
