Project Description

Grilled Salmon on Lemongrass Skewers

Makes 12
Preparation: 10 – 15 minutes
Cooking: 4 minutes


3 x 30cm lemongrass stems
400g salmon fillets
1 tablespoon (20ml) ponzu (citrus soy sauce)


  1. Trim lemongrass tops; cut off hard base of stem. Cut remaining sticks in half lengthways; then widthways, you will have 12 lemongrass skewers.
  2. Remove any skin or bones from the fish; cut fish into 12 x 3cm pieces. Thread each piece onto a lemongrass skewer.
  3. Cook on a heated oiled grill plate (or grill barbecue or frying pan ) until the salmon is browned lightly, approx. 2 mins each side, or until cooked as desired.
  4. Splash with ponzu and serve immediately.