Seattle's Child

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Orange glazed salmon kabobs

Photo by Nordling

A kid-tested recipe for salmon season!

Tangy, sweet and savory, these kabobs turn picky kids into fish lovers

Summer is more than warm days and waterparks in the Pacific Northwest. From August 1 to September 30 it’s also salmon season! If your kids are a little iffy about Washington’s favorite fish, consider one of our favorite recipes:  Orange Glazed Salmon Kebobs, reprinted here from Cynthia Lair’s “Feeding the Whole Family, by Cynthia Lair. Sweet, tangy and decidedly not “fishy,” this skewers may just (s)win them over.

These kabobs are delicious served with Rosemary and Garlic Roasted Potatoes. Kids just won’t do fish? Instead of salmon chunks, try chicken breast, beef or tofu. Directions are for broiling but these are yummy grilled, too. For fun, use rosemary stems instead of wooden skewers.

And for babies 10 months and older? Smush some of the potatoes with a teaspoon of plain yogurt.

Orange Glazed Salmon Kebobs

Preparation time:

20 minutes, 1 hour for marinating
Makes 4-6 kebobs


6 wooden skewers
1 1½ pound salmon filet


¼ cup thawed orange juice concentrate
2 cloves garlic, minced
2 tablespoons honey
2 tablespoons tamari
2 teaspoons toasted sesame oil

Yogurt Garlic Dip

1 small or ½ large cucumber
1 teaspoon sea salt
1 cup plain whole milk yogurt
1 clove garlic, minced
2 teaspoons lemon juice
2 tablespoons chopped parsley

The steps

  1. Soak skewers in water. Cut salmon into 1-inch strips. Take skin off of each strip and then cut into 1-inch cubes. Place in a shallow dish. Mix all ingredients for the marinade in a small saucepan. Warm just enough to incorporate honey. Pour over salmon pieces. Let salmon marinate about an hour, turning occasionally.
  2. Peel, seed and grate cucumber. Place in a small bowl with salt and set aside. In a separate bowl combine yogurt, garlic, lemon juice and parsley, and set aside.
  3. When salmon is well marinated, preheat oven to broil. Put 4 chunks on each skewer. Place in baking dish in oven. Broil about 3-4 minutes, turn skewers and pour some of the marinade over the salmon. Broil another 3-4 minutes. Alternately, the remaining marinade can be reduced on the stove and used as a sauce for grains or vegetables served with the kebobs.
  4. Squeeze grated cucumber to discard excess water and blend into yogurt mix. Place some dip in a small bowl for each diner. Serve with salmon kabobs beside dip.

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Seattle Child Staff

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