Otherwise known as my new favorite meal.
It wouldn’t be a new week without a new favorite — and these four words sum it up:
Blackened. Salmon. Caprese. Skewers.
I’m totally in love.
With June approaching, caprese in all forms feels completely appropriate. Caprese is the reason I started liking tomatoes.
When I was growing up my mom would serve fresh, homegrown tomatoes drizzled with balsamic and crumbled blue cheese — honestly, that’s hard to beat. I considered using that combo here, but large bits of blue cheese on skewers can be divisive. I would happily pile it on, because I love cheese, but I kept these skewers classic and approachable.
Some stores sell thick salmon steaks, which are perfect for cutting into fat squares — this is what I used here. If you don’t see steaks at your market, ask the fish counter to cut a filet into cubes, or slice your own at home. The exact shape doesn’t matter; rustic is fine.
I actually cooked the salmon before threading it on skewers. That might seem unconventional, but it helps keep the fresh mozzarella from melting, prevents the cherry tomatoes from bursting, and preserves the fresh basil leaves. The goal was easy, elegant bites without soggy or wilted ingredients.
Remember those little caprese skewers that became a staple at summer parties? I loved that simple idea and added blackened salmon for extra flavor and substance. The result is a fresh, savory appetizer or light main that’s quick to make.
I broiled the salmon cubes briefly — about 1 to 2 minutes per side — keeping them close to the flame so they get a nice sear without overcooking. Watch them carefully under the broiler. You can also grill them or use a hot grill pan to achieve a smoky flavor while preserving the fish’s texture.
These can be served right away, or chilled for a short time. I enjoy chilled salmon — probably because I love cold-smoked salmon — so once the broiled pieces cool down, thread them with tomatoes, mozzarella and basil and pop them in the fridge for a bit. Don’t make them too far in advance, but a short chill is perfectly fine. When you’re ready, finish with a drizzle of balsamic glaze.
We’ve been eating these for dinner a lot. They’re simple to assemble and feel a little special. If you prefer to skip skewers, serve the broiled salmon topped with chopped tomatoes, fresh basil and mozzarella for an easy caprese-style salmon plate.
I love where this is going.
Blackened Salmon Caprese Skewers
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Ingredients
- 2 pounds fresh salmon filet cut into pieces
- 2 tablespoons grapeseed oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
for skewers
- 1 pint cherry or grape tomatoes
- 6 balls fresh mozzarella cut into pieces (bocconcini works well)
- 15 fresh basil leaves
- balsamic glaze for drizzling
Instructions
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Preheat your oven broiler to high. If you prefer not to broil, you can cook the salmon on the stovetop over medium-high heat or use a grill pan until cooked through.
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Arrange the salmon pieces on a baking sheet and drizzle with grapeseed oil. In a small bowl, mix smoked paprika, Italian seasoning, salt, pepper, garlic powder, onion powder and crushed red pepper. Sprinkle the spice mixture over the salmon, coating all sides. Broil on the top oven rack for 1 to 2 minutes per side, watching closely so they don’t burn. Turn and broil briefly on the other side.
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When the salmon is cooked, gently thread the pieces onto skewers with two tomatoes, a chunk of mozzarella and a few basil leaves. There’s no strict order — alternate as you like. Drizzle with balsamic glaze and serve immediately, or chill briefly before serving if you prefer.
Notes
Did you make this recipe?
I appreciate you so much!
Absolutely delicious with a cold pinot grigio.