android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Laura Romeo - Weber Grill Expert

Grilled Salmon and Asparagus Skewers

  • People

    Serves 2

  • Prep Time

    15 min.

  • Marinating Time

    15 min.

  • Barbecue Time

    6 to 8 min.

Serves 2
Prep Time
15 min.
Marinating Time
15 min.
Barbecue Time
6 to 8 min.

the Ingredients

Grilled Salmon And Asparagus Skewers
  • 2 thick salmon fillets, skinless and boneless
  • 1 tablespoon finely chopped fresh oregano leaves
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon sesame seeds
  • 4 asparagus spears, sliced into 3cm batons
  • 1 lemon, thinly sliced into 5mm slices


  • 01 If using wooden skewers, soak them in water for at least 30 minutes.
  • 02 Cut the salmon fillets into 2.5cm cubes. In a medium bowl mix together the oregano, olive oil, salt, pepper, garlic, chilli flakes, and sesame seeds. Add the salmon, toss to combine, and set aside to marinate for 15 minutes.
  • 03 Prepare the barbecue for direct cooking over medium heat (180°C to 230°C).
  • 04 Thread the salmon, asparagus, and lemon slices alternately onto skewers, and then grill over direct medium heat, with the lid closed, for 3 to 4 minutes. Using a metal spatula, carefully flip the skewers and grill for a further 3 to 4 minutes, or until cooked to your liking.

What do you need?

Recommended Tools