Grilled Rosemary-Salmon Spedini

  • Active Time 30m
  • Total Time 30m

4 servings, 2 skewers each

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian kebabs. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily, and keep a close eye on the fire to avoid flare-ups. Make it a Meal: Serve with a Greek salad and brown rice flavored with capers and fresh parsley.

Make Ahead Tip: Prepare the spedini (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve. | Equipment: Eight 12-inch skewers


  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound center-cut salmon fillet, skinned (see tip) and cut into 1-inch cubes
  • 1 pint cherry tomatoes


Preheat the grill to medium-high.

Combine the rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add the salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

Oil the grill rack (see tip). Grill the spedini, carefully turning once, until the salmon is cooked through, 4-6 minutes total. Serve immediately.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7428

nutrition information per serving

246 calories; 15g total fat; 3g total saturated fat; 67mg cholesterol; 211mg sodium; 4g carbohydrates; 1g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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