The secret to a great salmon kebab is, of course, the salmon. Look for thick cut steaks, or better yet, talk to your local fishmonger and tell them exactly what you need. For kebabs, the salmon should be thick so that you can cut the fish into cubes. This leads to an evenly cooked fish. Also, and perhaps most importantly, make sure the cooking grates are well oiled before the kebabs hit the fire.

MAKES 4 TO 6 KEBABS

INGREDIENTS

• 1 pound (455 g) salmon filet, about ¾-inch (2 cm) thick
• 4 to 6 skewers
• 3 tablespoons (45 ml) olive oil
• Salt
• Black pepper
• ½ cup (115 g) mayonnaise

FOR HONEY-DIJON BASTE:

• 3 tablespoons (60 g) honey
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (3 g) chopped chives
• ½ teaspoon white vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• 1⁄8 teaspoon red pepper flakes

FOR AIOLI:

• Reserved 1 tablespoon (15 g) Honey-Dijon Baste
• ½ cup (115 g) mayonnaise
• Additional chopped chives for garnish

INSTRUCTIONS

1. Combine all the ingredients for the Honey-Dijon Baste. Reserve 1 tablespoon (15 g) in a separate container in the refrigerator for making an aioli for serving.
2. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
3. Cut the salmon into 1¼-inch (3 cm) cubes.
4. Thread about 4 to 5 pieces of salmon onto each skewer. Brush each skewer with olive oil and season with salt and black pepper.
5. Place the kebabs on the grill. Cook on all four sides of the kebab for 8 to 12 minutes, basting frequently with the Honey-Dijon Baste.
6. Once the salmon is cooked, remove the kebabs from the grill and quickly put together the aioli. Combine ½ cup (115 g) of mayonnaise with the reserved 1 tablespoon (15 g) of Honey-Dijon Baste.
7. Garnish the kebabs with additional chopped chives and serve with the aioli.

NOTE:

• For a vegetarian or vegan option, use extra-firm tofu or plain seitan instead of the salmon. Also replace the regular mayonnaise with vegan mayonnaise.