What’s better in summer in Greece than fish and sea-food? And especially if it comes in the form of souvlaki! Salmon souvlaki recipe is easy to make and the result is extremely tasty. It’s even hard to find words to describe this fish – souvlaki pearl! It’s even harder to have only one or two. The only limiting factor is that salmon itself is rich and filling. When put on grill and enhanced with some souvlaki marinade, it is just so good!
Salmon is one – of many – Greek beloved summer dishes. Greeks prepare salmon in many ways but be sure to have the Salmon Souvlaki at least once (well, we guarantee you that you will come again!). If you like to prepare it at your home, no problem, it’s easy and taste – bud – rewarding.
Salmon Souvlaki Recipe
- Salt and pepper
Recipe for the Marinade
- Olive oil
Be sure to prepare the marinade in advance. Just add some dry oregano and rosemary in olive oil, squeeze lemon juice in the mixture, shake well and let it sit in dark space for at least few hours. The longer the marinade is “cooking’ the better.
When ready to make the Salmon Souvlaki, prepare the salmon by peeling off the dark skin and cutting the flesh in bite-size pieces. Place them in the marinade and keep there for awhile. It doesn’t need to be for hours since salmon is a very soft fish.
Prepare the skewers (wash them and dry them), add salmon pieces close to each other and place on the grill. When it’s done – and usually it doesn’t take longer than 5 minutes – place the skewers on the bed of lettuce, or any other salad you like, previously salted and seasoned with the olive oil and pepper. Serve with a few pieces of lemon since salmon never has enough of it.