Steamed Salmon Kebabs With Vegetables

Flavorful and juicy steamed salmon kebabs with broccoli and yellow squash. The salmon is steamed with white wine, parsley, onions and garlic, so each bite is saturated with so much deliciousness.

In order for me to eat healthy food, or any food for that matter, first and foremost, it has to be delicious. Since being healthy is very important to me, I have worked diligently on finding and creating flavorful, delicious meals. If it tastes bland, it won’t be served in my kitchen:).

These salmon kebabs are astounding in flavor so beautiful too. The steaming process makes the salmon really tender, but I didn’t just use water. I added tons of aromatic ingredients to boost the flavor on every level – sliced onions, parsley stems, garlic and also white wine. As the salmon and vegetables cook, all those flavors infuse right into the fish and vegetables too.

It comes together so quickly, it’s hard to believe that this is a healthy, quick, and impressive dinner option. Since the broccoli and squash cook right along with the salmon, all you need is to cook up a side of rice or couscous and this is not only perfect to enjoy with your family, but is great for company too.

Ingredients:

  • salmon – fresh salmon works best for this recipe
  • broccoli – you will only need the broccoli florets for this recipe. You can save the stems and use them in a salad or add to stir fry.
  • yellow squash – I really like the contrasting color of the yellow squash with the green broccoli and pink salmon, but you can also use zucchini as well or even other veggies, such as bell peppers, cauliflower, grape tomatoes too.
  • onion
  • garlic
  • lemon
  • parsley – You will need both parsley leaves and stems for this recipe
  • white wine – a dry white wine is best for this recipe. One of my favorites to use for cooking is Sauvignon Blanc.
  • salt, ground black pepper
  • You will also need medium sized bamboo skewers for this recipe, about 6 inches long.

How to Prep the Salmon and Vegetable Kebabs

Prep all the veggies first.

  • Strip the parsley leaves. I usually remove the stems from an entire bunch of parsley and use it for this recipe and save the rest of the leaves to use in other recipes. Slice the onion into 1/4 – 1/2 inch slices. If you are using a smaller onion, you may need to use two onions. Place the sliced onions in a large and deep skillet. Add the garlic cloves. Season with salt and pepper. Place the parsley stems on top of the onions. This will elevate the kebabs above the liquid, so essentially the kebabs will be steaming on top of the vegetables.
  • Cut the broccoli into approximately the same sized florets. Cut the zucchini into 1/4 inch circles.
  • Place the broccoli into a medium bowl and pour boiling water over it, completely submerging the broccoli. Allow it to stand for about 5 minutes, just until broccoli begins to soften, but is still crisp and firm. This gives the broccoli a head start on cooking. Since the salmon kebabs cook so quickly, the broccoli won’t have time to cook all the way through in the time that the salmon cooks. Drain the broccoli and season the broccoli and the yellow squash with salt and ground black pepper. Chop some of the parsley leaves for the salmon.
  • If the salmon has the skin on, remove it. I have a helpful post where I show How to skin salmon. Cut the salmon fillet into approximately 1 1/2 inch cubes.
  • In a large bowl, mix the salmon, parsley, 1/2 teaspoon of salt, 1/4 teaspoon ground black pepper and lemon juice until evenly combined. The lemon juice will turn the salmon into a slight white tint. That is normal.
  • Thread the salmon onto the bamboo skewer, followed by the broccoli and the zucchini, then repeat.
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If you have pieces of salmon that are thinner, just fold them over to form the same thickness, this way they will cook at the same rate as the rest of the salmon and be just as juicy.

Cooking the Salmon Kebabs

  • Place the skillet with the onions, garlic and parley stems onto the stove. Pour in the white wine and water. It should barely cover the vegetables. Cover, bring the liquid to a boil, then reduce the heat to a simmer.
  • Place the salmon and veggie kebabs in the skillet, cover again and cook on low heat for about 4-6 minutes, until the salmon is cooked through. Salmon cooks very quickly, so don’t be tempted to cook it too long.
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Bring the liquid to a boil, reduce the temperature to a simmer, arrange the salmon kebabs in one layer, cover and cook for about 4 min. You will know that the salmon is done when it is light pink in color. Or just take one the the chunks off the skewer to sample.

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Four minutes is PLENTY of time, so don’t be afraid to turn it off. The worst thing you can do to this dish is overcook it.

Print

Steamed Salmon Kebabs With Vegetables

Flavorful and juicy steamed salmon kebabs with broccoli and yellow squash. The salmon is steamed with white wine, parsley, onions and garlic, so each bite is saturated with so much deliciousness.

  • Author: Olga’s Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 28 mins
  • Yield: 1014 kebabs 1x
  • Category: Entree

Ingredients

Scale
  • 12 onions, sliced into circles
  • 24 garlic cloves
  • 1 parsley bunch, stems to be used for steaming and 1/2 – 1 Tablespoon of chopped parsley leaves
  • 2 broccoli crowns, stalks removed and crown cut into florets
  • 12 yellow squash or zucchini, cut into 1/4 inch thick circles or half circles
  • 1 1/22 lbs of salmon
  • 1 Tablespoon lemon juice, plus more fresh lemon wedges for serving
  • 1/4 cup white wine
  • 1/2 cup water for steaming
  • salt, pepper
  • Medium sized bamboo skewers (6 inch)

Instructions

  1. Place the sliced onions, garlic cloves and parsley stems into the bottom of a large and deep skillet. Season with salt. Set aside.
  2. Cut the broccoli into same sized florets. Place in a medium bowl and pour in enough boiling water to completely submerge the broccoli. Set aside for 5 minutes, then drain and season with salt and pepper.
  3. Cut the yellow squash into 1/4 inch circles. The larger ones cut in half as well. Season with salt and pepper.
  4. If the salmon has the skin on, remove it. Cut the salmon into approximately 1 1/2 inch pieces.
  5. In a large bowl, combine the salmon, the chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 Tablespoon lemon juice. Mix until evenly combined.
  6. Thread the salmon onto the bamboo skewer, followed by the broccoli and the zucchini, then repeat.
  7. Place the skillet with the onions, garlic and parsley stems on the stove. Pour in the white wine and water over the onion and parsley stems. The liquid should cover the bottom of the skillet and only slightly cover the onion and parsley stems.
  8. Bring the liquid to a boil, reduce the temperature to a simmer, then arrange the salmon kebabs in one layer, cover and cook for about 4-6 min.
  9. You will know that the salmon is done when it is light pink in color, be very careful not to overcook. Repeat with the remaining kebabs.
  10. The kebabs are best served right away. Serve with additional lemon wedges.

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8 Comments

  • Ann

    Hi Olga, I love your website! All ur recipes are amazing and arranged so well, makes it a whole lot easier for me to follow.. Keep up the great job, I check almost weekly to see what new things you’ve added :))

  • Liliya

    жалко,что не на русском языке эта вся вкуснятина,придётся инглыш учить

  • Olga

    Hi Olya,
    You only pre-cook broccoli slightly, not the squash. Right? Also, I have hard time digesting broccoli, thinking that if I were to do yellow squash and zuchinni, it should work. right?

    • olgak7

      Hi Olga! Yes, you can certainly use squash and zucchini instead of the broccoli (which I only partially cook, since it will be over cooked and mushy if you place it completely cooked on the skewers and then steam it).

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