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  • 900g Norwegian Salmon Fillet Cut Into Large Cubes
    (allow for 3 cubes per skewer)
  • 1 tsp Cumin Powder
  • 1/2 tsp Salt
  • 2 Red Onions,Cut Into Wedges
  • 2 Red Bell peppers,Cut Into Squares
  • 300ml Plain Yoghurt
  • 50g Coriander,Chopped
  • 1 Lime Juice


  1. Soak 6 satay sticks in water for 10 mins.Marinate the fish with cumin and season with salt.
  2. Skewer each stick with 3 cubes of salmon,alternating each piece with bell pepper and red onion.
  3. Heat up the grill and cook over medium heat for about 3 mins on each side.
  4. Mix the yoghurt with the coriander and lime juice.adjust seasoning.
  5. Serve the salmon kebab with the coriander yoghurt.


Make sure the grill pan is very hot before cooking the fish.