Grilled Norwegian Salmon Skewers with Gremolata

Grilled Norwegian Salmon Skewers with Gremolata

Perfect for summer barbeques or casual dining, these delicious Norwegian Salmon skewers are light and succulent and can be ready in just 15 minutes.

Difficulty Easy
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  • First of all, if you are using wooden skewers, soak them for at least 30 minutes in cold water so they do not burn during grilling.

  • Meanwhile, make the gremolata. To do so; wash and pat the parsley dry. Tear off the leaves and chop finely.  Chop the clove of garlic and then use a lemon zester to remove about 1 teaspoon of lemon zest. Combine all ingredients in a bowl and season to taste with salt and black pepper.  You can mix the ingredients together with a pestle and mortar or just use the back of a spoon.

  • Rinse the Norwegian salmon fillet with cold water and pat dry. Cut salmon into large cubes and place on skewers. Then brush with rapeseed oil and season with salt and pepper.

  • Grill or BBQ for approx. 3-4 minutes. (If it rains, you can pan-fry the skewers for 4 minutes.)

  • Add the gremolata mix over the top of the salmon skewers or place in an accompanying side dish and serve.