Grilled salmon is a favorite for many anglers, and this recipe for Grilled Alaska Sockeye Salmon Skewers with Edamame Hummus puts a fresh spin on a classic. The salmon, perfectly charred over charcoal, pairs beautifully with a vibrant edamame hummus bursting with mint, cilantro, and basil. This dish is easy to prepare and packed with flavor, making it a hit for any occasion. Give this delicious and fun recipe a try!

grilled salmon

Recipe provided by Alaska Seafood Marketing Institute

Serves 4

Ingredients:

Edamame Hummus

  • 2.5 lb of edamame
  • 2.5 c chickpeas
  • ½ c mint
  • 1 c cilantro
  • ½ c basil
  • 1 c cream cheese, softened
  • 2 tbsp water
  • ¼ c grapeseed oil
  • Salt

For Garnish

  • 3.5 oz scallions, thinly sliced
  • ¼ bunch cleaned, picked, cilantro leaves
  • 4 skin-on Alaska sockeye salmon fillets
  • 16 wooden skewers
  • 1 lemon
  • Charcoal for grilling

Directions:

Step 1: Edamame Hummus

Blanch mint, cilantro, and basil for 10 seconds in boiling water. Puree in a blender with a small amount of ice.

Blanch edamame for 30 seconds in salted boiling water. Cool immediately in ice-water bath. Remove edamame beans from pod, set aside and discard the pods. Place chickpeas in a large bowl of cold water and rub gently with hands to remove skins. Place chickpeas in a food processor and puree until smooth.

Slowly drizzle in oil and a little more ice to help it come together smoothly, then set aside. Puree edamame until smooth, adding cream cheese a little bit at a time. Place all ingredients in a bowl and fold together. Season with salt.

Step 2: Prepare Salmon Skewers

Cut salmon into 3-ounce pieces. Using 2 skewers, pierce 2 cubes of fish skin-side down. Season with salt.

Step 3: Grill Salmon

Grill salmon skewers over charcoal (skin-side down until golden brown—alternatively, you can pan-sear until golden brown). Once golden brown, flip and continue to cook the other side until salmon reaches an internal temperature of 140ºF.

Step 4: Plate Skewers

Squeeze lemon onto the flesh side of the fish. Smear 2 tbsp of edamame hummus onto a plate, then place skewers skin-side up and garnish with scallions and cilantro leaves.

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