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Tabasco Salmon Kebabs

Tabasco Salmon Kebabs

A wonderful Christmas Day or even any summer’s day entrée. Get the boys helping by cooking the kebabs on the barbecue. Serve with a simple salad or add the delicious New Potato Salad Mash.


  • 600 gram piece fillet of salmon, (no bones)
  • 2-3 tsp Tabasco sauce
  • 1 tsp minced fresh garlic
  • 4 tbsp olive oil (virgin is good here)
  • 2 tblsp chopped parsley
  • 1 tsp ground black pepper
  • 2 tblsp water
  • 6 medium size juicy tomatoes
  • Few handfuls rocket or other salad leaves
  • Extra virgin olive oil and flaky salt to accompany


  1. Remove any bones from the salmon with tweezers. Cut the salmon to 2cm size pieces and place in a deep dish. Mix together the Tabasco sauce, garlic, oil, parsley, pepper and water and pour over the salmon. Turn to coat. Cover and refrigerate for up to 4 hours.
  2. Pierce the salmon onto skewers about 4-5 pieces on each.
  3. Barbecue the salmon over a moderate heat for 3-4 minutes turning occasionally or alternatively panfry in a non-stick until golden and just cooked.
  4. Slice the tomatoes thinly and arrange on a plate. Spoon a couple of spoonfuls of the New Potato Salad Mash on top if using and scatter a few rocket or salad leaves on top. Arrange the salmon on top. Drizzle a little extra virgin olive oil on top and flaky sea salt if using.

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