Huon Salmon Lemongrass Skewers


  • 700g Huon Salmon portions, skin off
  • 4 lemongrass stalks
  • Marinade:
  • 4 cloves garlic
  • 1 or 2 birds eye chilli, seeds removed and finely chopped
  • 4 tbsp fish sauce
  • 4 tsp soy sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 2 tbsp extra virgin olive oil
  • To serve:
  • 1 cup mint leaves
  • 1/2 cup crispy shallots
  • 1 Julienned cucumber
  • Lime wedges


  1. 1
    Trim each lemongrass stalk to about 10cm long, then slice each stalk in half lengthwise to create 8 x 10cm skewers.
  2. 2
    To make the marinade, combine all ingredients in a large bowl. Check for seasoning.
  3. 3
    Cut salmon into 24 equal-sized cubes and add to the marinade. Toss well to combine and cover with plastic wrap. Set aside for 30 minutes.
  4. 4
    Thread three pieces of salmon onto each piece of lemongrass to make 8 skewers.
  5. 5
    Heat an oiled barbecue or char-grill plate to medium-high and cook skewers for about a minute on each of the 4 sides, until nicely charred.
  6. 6
    Pile onto a platter and nestle the cucumber alongside the skewers. Then scatter fresh mint and crispy shallots over the top and serve with lime wedges on the side.