This Mediterranean Grilled Salmon is my rendition of a Zoe's Kitchen Salmon Skewer Copycat Recipe. They are cooked Sous Vide, then skewered, and put on a hot grill to sear the outside, providing perfect texture through every bite. While that might sound complicated, trust me, it's very easy and buys you time to make the side dishes.
Jump to:
Why You'll Love This Recipe
If you've always wondered about the best way to cook salmon on the grill or are looking to replace that old salmon with a lemon recipe, here is your new go, too. Perfectly cooked on the inside and out, these sous vide grilled salmon skewers are a win-win!
Ingredients
Meat: You'll need some thick-cut Salmon Fillets.
Liquids: Water, Olive Oil, and Fresh Lemon Juice.
Herbs and Spices: Minced Garlic, Dried Thyme, Dried Oregano, Cumin, Chipotle Chili Powder, Coriander, and Nutmeg.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Skin the salmon filet and then cut it into cubes. In the meantime, you should be soaking wooden skewers in water. I recommend doing this from the beginning, as this cook doesn't take much time.
This way, the skewers will be ready.
I also don't recommend using metal skewers. You certainly don't want to cook from the inside out. Especially after spending time in the sous vide bath.
Step 2: Make a saltwater brine with two teaspoons of salt and 1 ½ cups of water. Stir until the salt is resolved, and add the cubed salmon to the brine.
Allow the fish to soak for ten minutes.
Step 3: Prepare your sous vide circulator at 120°f.
While the sous vide is heating up, place the salmon cubes in a plastic bag with olive oil, lemon juice, minced garlic, dried thyme, oregano, cumin, chipotle chili powder, coriander, and nutmeg.
Move the salmon around in the bag gently to ensure it's fully covered.
Using the displacement method, place the bag of salmon in the sous vide and allow it to cook for 20 minutes.
Step 4: While the salmon is cooking, preheat your grill to medium-high heat. I grill mine on the big green egg at about 600°f. That may sound high, but it only takes a few minutes.
Once you've pulled the bag from the sous vide, pull the cubes out and skew them up on the wooden skewers.
Place them on your preheated grill for 2-3 minutes on each side, allowing the flame to reach the salmon. This gives a great texture to the outside and seals in all those juices you just cooked in.
Expert Tips
- I like to serve these with turmeric rice and foil packets of onion, zucchini, and squash. The other option would be a great Mediterranean cucumber and tomato salad.
- Use the displacement method for this sous vide salmon. Because it's already being cubed, you don't want to smush or break the pieces of salmon.
- Don't forget to soak your wooden skewers before grilling.
- I don't recommend using metal skewers for this recipe as they can get hot enough that they will also cook the inside of the fish.
Recipe FAQs
The best method to cook salmon is in a sous vide bath and then finished on the grill. Not only will you get the perfect texture every time, but you will also get a nice char and smokey flavor.
For cubed salmon that are going to be skewered and grilled, I recommend cooking the salmon in the sous vide for 20 minutes.
Sous vide cubed salmon at 120°f for salmon skewers that are going to be finished in a hot skillet or on the grill.
I recommend using the displacement method when cooking cubed salmon for skewers sous vide. Otherwise, if you vacuum seal the fish, it could smush and break the pieces. On the other hand, if you are going to sous vide an entire salmon filet, I recommend using a vacuum sealer.
More Recipes You'll Love
If you made this Sous Vide Grilled Mediterranean Salmon recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Grilled Salmon Recipe with Marinade
Ingredients
Salmon
- 1.5 - 2 lb Salmon Filet
Brine for Salmon
- 1 ½ Cups Cold Water
- 2 teaspoon Kosher Salt
Marinade
- ¼ Cup Extra Virgin Olive Oil
- Juice of 1 Lemon
- 3 teaspoon Minced Garlic
- 2 teaspoon Dried Thyme
- 2 teaspoon Dry Oregano
- 1 teaspoon Cumin
- 1 teaspoon Chipotle Chili Powder
- ½ teaspoon Coriander
- 1 ½ teaspoon Nutmeg
Instructions
- Skin and Cube Salmon Filet
- Mix Salt and Water together and brine the Salmon cubes for 10 minutes
- Prepare Sous Vide Circulator at 120°f
- Place the brined salmon cubes and all other ingredients in a plastic bag.
- Using the displacement method, sous vide the salmon for 20 minutes.
- Preheat the grill to medium high around 600°f.
- Remove the salmon from the bag and skewer them up using wood skewers.
- Grill the salmon kebabs for about 2-3 minutes on each side allowing the fire to hit the salmon.
- SERVE AND ENJOY!
Video
Notes
- I like to serve these with turmeric rice and foil packets of onion, zucchini, and squash. The other option would be a great Mediterranean cucumber and tomato salad.
- Use the displacement method for this sous vide salmon. Because it's already being cubed, you don't want to smush or break the pieces of salmon.
- Don't forget to soak your wooden skewers before grilling.
- I don't recommend using metal skewers for this recipe as they can get hot enough that they will also cook the inside of the fish.
Leave a Reply