Grilled Rosemary-Salmon Spedini

Posted on Aug 25 2015 in
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  • 2 t. minced fresh rosemary
  • 2 t. olive oil
  • 3 cloves fresh garlic, minced
  • 1 t. freshly grated lemon zest
  • 1 t. lemon juice
  • ½ t. sea salt
  • ¼ t. ground black pepper
  • 1 lb. center-cut salmon fillet, skinned and cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • 8 sturdy rosemary branches, stripped of leaves or 8 (12-inch) wooden skewers, soaked in water for 20 minutes


Pre-heat grill to medium-high. Combine the rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl.  Add the salmon, and toss to coat. Alternating between tomatoes and salmon, divide the mixture among the prepared skewers. Oil the grill-rack. Grill the spedini, gently turning once, until the salmon is completely cooked through, about 4 to 6 minutes total. Serve immediately.

Jordana Van, Memphis, Ind.