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Salmon Shashlik A Russian Cooking Recipe

Updated on June 29, 2012


  • 500g salmon fillet

  • 3 tablespoons lime or lemon juice
  • 3 tablespoons olive oil
  • black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons chopped dill
  • 1 large garlic clove

Cooking time: 25min. (plus at least 20minutes in the marinade)

Finely chop the garlic. Cut the salmon in square pieces about the size of a matchbox. Put all the ingredients in a large bowl. Leave the fish to marinade for about 20 minutes. Put the fish pieces onto skewers and fry them in high heat on open flame. Cooking might take around 25minutes, depending on the heat of your grill. Tastes great with various salad.

This is a variation of the classical Caucasian shashlik recipe which is traditionally made of lamb meat although pork and beef are also common for making shashliks. Salmon as a fish is less fat than meat so this version of shashlik has less calories than the traditional one. However, salmon is one of the fattest fish so I wouldn't suggest this to people that are seriously on a diet. The lemon and/or lime juice adds some sourness which helps in splitting fats. Overall this recipe is a nice variation of the traditional barbecue. The salmon is also good for a spontaneous garden party for it doesn't have to marinade overnight (that wouldn't hurt but is not necessary).


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