Tandoori-Spiced Wild Alaska Sockeye Salmon Skewers

Smoky, warmly spiced Wild Alaska sockeye salmon is marinated in a tangy yogurt-based tandoori mixture, then grilled until lightly charred and juicy. Served with warm pita, quick pickles, and a cooling herb yogurt sauce, these skewers are equally at home at a backyard gathering or an easy weeknight dinner.

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Tandoori-Spiced Wild Alaska Sockeye Salmon Skewers with Pita & Pickles

Servings: 4

Prep Time: 25 minutes (plus 30 minutes marinating time)

Cook Time: 10-12 minutes

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Ingredients

• For the Salmon Skewers:
  • ¾ cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, grated
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons Kashmiri chili powder, or smoked paprika
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • ½–1 teaspoon cayenne pepper, to taste
  • 1½ teaspoons kosher salt
  • 1½–2 pounds Wild Alaska sockeye salmon, skin removed and cut into 1½-inch cubes
• For the Quick Pickles:
  • ½ cup rice vinegar or white vinegar
  • ½ cup warm water
  • 1 tablespoon sugar or honey
  • 1 teaspoon kosher salt
  • 1 cup thinly sliced cucumber, red onion, or mixed vegetables
• For the Yogurt Sauce:
  • ½ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1–2 tablespoons chopped fresh cilantro or mint
  • Pinch of kosher salt
• For Serving:
  • 4–6 pita breads, warmed
  • Fresh cilantro leaves
  • Lemon wedges

Instructions

1. Make the marinade: In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, ginger, smoked paprika, cumin, coriander, turmeric, garam masala, cayenne, and salt until smooth.
2. Marinate the salmon: Add the salmon and gently toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Make the quick pickles: In a medium bowl or jar, whisk together the vinegar, warm water, sugar, and salt until dissolved. Add the vegetables and toss to coat. Let sit for at least 15 minutes before serving, or refrigerate for up to 3 days.
4. Prepare Skewers: Thread the salmon onto skewers, leaving a little space between each piece. If using wooden skewers, soak them in water for 20–30 minutes before grilling.
5. Grill the Skewers: Heat a grill or grill pan to medium-high and lightly oil the grates. Grill the skewers, turning occasionally, until lightly charred and just cooked through, 8–12 minutes. To Broil: Arrange the skewers on a foil-lined sheet pan and broil on high, turning once halfway through, until lightly charred and cooked through, 8–10 minutes.
6. Make the yogurt sauce: In a small bowl, stir together the yogurt, lemon juice, olive oil, herbs, and salt. Taste and adjust seasoning as needed.
7. Warm the pita: Warm the pita on the grill, in a dry skillet, or wrapped in foil in a 350°F oven until soft and pliable.
8. Serve: Arrange the skewers on a platter with the warm pita, quick pickles, yogurt sauce, cilantro, and lemon wedges. Serve family-style and let everyone build their own plates.

Homemade | homemadecooking.com

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