2 ½poundsskinless salmon filetscut into 1 inch cubes
1lemoncut in half and sliced
4tablespoonsextra virgin olive oil
2garlic clovespressed or crushed
Prepare the grill for direct high-heat (about 450 degrees).
Place the prepared salmon cubes in a medium sized bowl. Add the extra virgin olive oil, fresh dill, salt, pepper and garlic and gently stir until the fish is well coated.
Carefully pierce the salmon with the skewers, alternating between salmon and lemon slices.
Lightly oil the grill and cook the salmon skewers for 4-6 minutes per side, until the fish doesn’t stick.
Cool for a total of 8-10 minutes until the internal temperature reads 130-135 degrees. The fish will finish cooking as it rests and should reach 145 degrees.
Serve with additional fresh lemon wedges and fresh dill.
If using wooden skewers, soak them in water beforehand. I like to use 2 skewers for fish so if the fish flakes, you have a backup. The fish can marinade beforehand and even sit overnight in the seasonings if desired.