Home Recipes Grilled Alaska Salmon Skewers “Sparerib Style” with Grilled Cabbage Salad

Grilled Alaska Salmon Skewers “Sparerib Style” with Grilled Cabbage Salad

This bold summer recipe brings a creative twist to the grill: thick strips of wild Alaska Salmon, spiced like spareribs and glazed with a sweet-soy-maple marinade, then quickly grilled on lemongrass skewers. The result? Caramelized edges, tender fish, and a subtle citrus aroma from the lemongrass. Served over a smoky grilled pointed cabbage salad tossed with herbs, chili, roasted peanuts, and a tangy lime-fish sauce dressing, this dish is full of contrast—fresh and rich, crisp and juicy. Using premium wild-caught salmon from Alaska means you get quality you can taste, even with bold flavors.

Featuring Alaska Seafood

Ingredients

	Salad
1	pointed cabbage
1	lime
30 g	brown sugar
1	red chili pepper
30 ml	rice vinegar
30 ml	soy sauce
10 ml	fish sauce
	Salt and freshly ground pepper
½ bunch	Very fine spring onions
½ bunch	Coriander
½ bunch	Mint
80 g	Peanuts, unroasted
10 ml	Peanut oil
	Fish
½ tsp.	Cumin, mustard seeds, and pepper
½ tsp	Dried oregano, chili powder, and sweet paprika
½ tsp	Salt and brown sugar
800g	Alaska Wild Salmon fillet, skinless and boneless
40 ml	Ketchup
20 ml	Soy sauce
20 ml	Maple Syrup
8	Lemongrass stalks

Step 1
For the salad, quarter the pointed cabbage lengthwise and grill the cut surfaces on a barbecue or grill pan, then leave to cool. Meanwhile, squeeze the lime to make the marinade (approx. 50 ml juice). Halve the chili pepper, remove the seeds and chop finely. Mix everything together with sugar, rice vinegar, soy sauce, fish sauce and peanut oil. Season to taste with salt and pepper.
Step 2
Clean and finely chop the spring onions. Remove the coriander and mint leaves from the stems and chop coarsely. Fry the peanuts in a pan with 10 ml oil until golden brown. Cut the cabbage into fine strips and toss with the spring onions, herbs, and nuts in the marinade. Season to taste again.
Step 3
For the salmon, first roast the cumin, mustard seeds, and pepper in a pan without oil. Crush together with the oregano, chili, paprika powder, salt, and sugar in a mortar. Rinse the fish with cold water, dry, and cut into 1 cm wide strips. Rub the mixture all over the fish. Leave to marinate for at least 15 minutes. Meanwhile, mix the ketchup, soy sauce, and maple syrup for the glaze.
Step 4
Cut the lemongrass in half lengthwise and skewer each slice of salmon with it in a wave pattern. Grill the fish for one minute on high heat, brushing with the glaze. Serve the finished skewers on a bed of cabbage salad and garnish with peanuts and fresh cilantro.

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Appetizers, Dinner, Lunch, Main Courses, Sides, Vegetarian or Vegan

Grilled Alaska Salmon Skewers “Sparerib Style” with Grilled Cabbage Salad

Ingredients

Salad

Fish

Step 1

Step 2

Step 3

Step 4

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