Salmon Skewers

Updated: Jun. 9, 2021 at 2:35 PM CDT
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Sarah Agena, with the Wisconsin Potato and Vegetable Growers Association, shares a recipe for Salmon Skewers with a Smoky Maple Glaze.


16 purple or blue petite/creamer potatoes

1 small bulb fennel

1 large Red pepper or 4-6 small peppers

1 lb fresh salmon boned & skinned

1 cup Tomato sauce

2 Tbsp maple syrup

1/2 tsp Smoked paprika


In a saucepan, cover potatoes with water and boil for 12-15 minutes until easily pierced with a small sharp knife. Drain and allow to cool to easily handle.

Slice white part of the fennel bulb into 16 1-inch pieces.

Cut peppers into 16 1-inch pieces.

Slice salmon into 16 1-inch square pieces.

Thread alternately onto metal or soaked bamboo skewers, 4 pieces for each ingredient.

In a mixing bowl, whisk together tomato sauce, maple syrup and smoked paprika.

Place skewers on a well seasoned (brush with oil) stove top or BBQ grill on medium high.

Turn after 3-4 minutes and brush with sauce. Continue grilling for a total of 8-10 minutes, brushing with sauce, until salmon is desired doneness.

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