These Cured Brown Sugar Salmon Skewers are an impressive finger food perfect for entertaining. They are so easy to make, plus you have to make them ahead of time, so they are a stress free appetizer idea. The salmon is cured in salt and sugar and then grilled so the salmon is crusty and cooked on one side but tender on the other.
These cured brown sugar salmon skewers are a stunning yet simple appetizer idea. The gorgeous deep orange of the salmon contrasts to the black char, and then the flavour! You will be blown away with the sweet and salty salmon. This is decadent, delicious and dazzling party food!
And we all known that the 3D's are where party food is at 😉
The combination of sweet and salty is nothing new, but it is oh so good that I like to use it whenever I can! Then along with the sweet and salty cure we have the deep smoky char. Oh man, my mouth is watering as I write. I love these!!!!
I love this brown sugar salmon served as little skewers, or lollipops as I like to call them when I serve them at parties. Dipped in a little soy sauce they are just crazy good.
Perfect with a glass of champers. Pass a platter of these around at your next party and you will be the hostess with the mostess.
(P.S When everyone asks you for the recipe, because I know they will!! Send them over to say hi)
Just look at that char!!!! These cured brown sugar salmon skewers have it all!
The real key to the flavour of these salmon skewers is the brown sugar. It adds a deep toffee richness to the salmon and then when they are seared it creates the most amazing crust.
You don't want to cook these for long. The fry pan wants to be searingly hot and then they need 30 seconds max to get the deep almost burnt toffee finish.
Do them in batches so you can easily remove them from the pan.
Plus!!! These skewers don't need to be served hot from the pan! Once charred, plate them up and refrigerate them until needed.
These Brown Sugar Salmon Skewers are always the first thing to go at parties! I find people are intrigued by them and once they have a first they go back for a second. It is the smoky salty sweet combo that people just find addictive!
Enjoy x
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
These cured brown sugar salmon skewers are a stunning yet simple appetizer idea. The gorgeous deep orange of the salmon contrasts to the black char, and then the flavour! You will be blown away with the sweet and salty salmon. This is decadent, delicious and dazzling party food! And we all known that the 3D's are where party food is at 😉
1lbsalmon(sashimi-grade, bones removed and skin off)
Instructions
Prevent your screen from going dark
Mix the rock salt, granulated sugar and brown sugar together in a bowl.
Place a large pieces of clingfilm on a work surface.
Spoon half of the sugar mixture into a salmon shaped mound on the cling film.
Place the salmon on the sugar mixture. Top with the remaining sugar mixture.
Wrap the clingfilm tightly around the salmon and place in a large (non-metal) dish.
Top with a small chopping board or plate and add some weights (I like to use a couple of cans of tomatoes)
Refrigerate for 12 hours.
After this time turn the salmon over, then replace the board and weights and refrigerate for a further 12 hours.
Unwrap salmon, scrape off any sugar mixture.
Rinse the salmon well and dry the salmon flesh with paper towel.
Cut the salmon into thick fingers and skewer each with a cocktail stick.
Place a flat grill pan over a high heat and once it is smoking sear one side of the cured salmon skewers.
Serve with a soy dipping sauce.
Notes
Using rock salt ensures your salmon isn't too salty. As you don't eat all of the salt and sugar it is hard to calculate the exact nutrition, so I took the nutritional value from some store bought cured salmon from the sushi section.
For more great recipes follow me on PinterestFollow @sprinklessprout
Cured Brown Sugar Salmon Skewers Anecdote (aka my recipe ramble for those who love the waffle)
These delicious brown sugar salmon skewers are an idea from my days in wedding catering. When I worked in the hotel, cured salmon bites served on a small spoon were one of the higher end canapés.
We didn't see them that often, but when we did it was a happy day as the off cuts always made their way to staff lunch! I loved staff lunch when it was wedding season! So many delicious canapés and leftovers 😀
But, I never asked for a recipe (no idea why!!), so through a bit of trial and error I came up with my own cure. The finished salmon is a little firmer than I remember but the flavour is so delicious! And I like the slightly harder cure that my recipe provides. It makes these even more perfect for parties, because now they can be skewered! And anything that can be eaten with off a stick is a winner in my party book.
Mr 10 can't get enough of these, I made this batch as a nibble for our Sunday board game and I am pretty sure he ate over half of them!!!!
If you are a lover of smoked salmon and gravlax then these brown sugar salmon skewers are going to be your new favourite thing!! Plus if cured salmon is your thing you have to check out my Blueberry, Gin and Dill Cured Salmon, it is just so pretty!!!
Have a great day xx
If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like these Cured Brown Sugar Salmon Appetizer Bites.
It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
Subscribe today 🙂
[registration_form]
Also find me on: Facebook | Instagram | Twitter. Let's share the food love and make the world a tastier place 🙂
This recipe looks amazing, and I can't wait to make it! I have a question - is there a reason you cut the salmon into fingers before searing? Could I sear as one big piece then slice afterward? Also, is there a specific direction that it's better to slice the salmon? Not sure if across the grain applies to fish, but just want to make sure my skewers have less chance of falling apart. Thanks!
I did try as it would make the searing step easier. But I found if I seared it first and then cut it into fingers the finished pieces didn't end up looking as neat. They don't get the smooth edges like they do with the cutting before searing method. But they did all taste the same.
I cut thick strips against the grain and then cut those strips in half, so with the grain. And I find they stay together well on the skewer. The cure does firm the salmon up quite a bit so it is quite easy to cut and skewer.
Hi Donna,
Sorry for the late reply.
Yes you are right, just like sushi you can't keep them for more than a couple of days as the fish is almost raw.
Hope that helps
Cx
We are huge salmon lovers and I know this will be an immediate hit with my family and friends ! Also just in time for all the celebrations coming this Easter weekend 🙂
Hi there
Just wondering how long I can keep the salmon in the sweet & salt mixture? If my cocktail party is a Saturday can I do the salmon on the Thursday / Friday up to charring them? Then charr them Saturday?
Warm regards
Tanya
PS. I love gravlax so looking forward to trying these 😊
Hi Tanya,
I would start the salmon on the Friday. It needs around 24 hours in the mixture.
It could do a little longer but I feel that 48 hours makes it very firm and it can be a bit salty.
Hope that helps
Cx
Lynn says
This recipe looks amazing, and I can't wait to make it! I have a question - is there a reason you cut the salmon into fingers before searing? Could I sear as one big piece then slice afterward? Also, is there a specific direction that it's better to slice the salmon? Not sure if across the grain applies to fish, but just want to make sure my skewers have less chance of falling apart. Thanks!
Claire | Sprinkles and Sprouts says
Hi Lynn,
I did try as it would make the searing step easier. But I found if I seared it first and then cut it into fingers the finished pieces didn't end up looking as neat. They don't get the smooth edges like they do with the cutting before searing method. But they did all taste the same.
I cut thick strips against the grain and then cut those strips in half, so with the grain. And I find they stay together well on the skewer. The cure does firm the salmon up quite a bit so it is quite easy to cut and skewer.
Hope that helps
Cx
Donna Garber says
These look delicious. How long will they stay after charring? I’m assuming, it’s comparable to sushi, since such a short cook time
Claire | Sprinkles and Sprouts says
Hi Donna,
Sorry for the late reply.
Yes you are right, just like sushi you can't keep them for more than a couple of days as the fish is almost raw.
Hope that helps
Cx
Hanita Dagan says
When you say "serves 10" is that 10 skewers,or enough for 10 people?
Claire McEwen says
Hi Hanita, the recipe makes 10 skewers. I will update the recipe to make that a little clearer.
Victoria says
Yeeeep, I'm now craving this whole plate and I don't care it's not even 7am yet. Holy MOLY!! This salmon is dropdead gorgeous!
Claire McEwen says
Thank you so much Victoria 😀
Danielle says
I LOVE these skewers. Any kind of cured salmon is amazing, but these crisped ones just look awesome. LOVE it!
Claire McEwen says
Thank you Danielle, they are always a big hit when I serve them at parties.
Linda Nortje says
We are huge salmon lovers and I know this will be an immediate hit with my family and friends ! Also just in time for all the celebrations coming this Easter weekend 🙂
Claire McEwen says
These will be just perfect for Easter!
I am certain they will be a hit, I haven't met someone who doesn't love them 😀
Amanda says
These salmon skewers are so genius for a party!!
Claire McEwen says
Thank you Amanda. Skewers are just easy to eat at parties aren't they 😀
April says
Anything on a stick is A-OK in my book 😉 (Also, I love salmon and those look incredibly delicious)
Claire McEwen says
Haha!!! That is a book I like 😉
I love how easy food on a stick is to eat (No need to put your wine down!!)
Tanya says
Hi there
Just wondering how long I can keep the salmon in the sweet & salt mixture? If my cocktail party is a Saturday can I do the salmon on the Thursday / Friday up to charring them? Then charr them Saturday?
Warm regards
Tanya
PS. I love gravlax so looking forward to trying these 😊
Claire McEwen says
Hi Tanya,
I would start the salmon on the Friday. It needs around 24 hours in the mixture.
It could do a little longer but I feel that 48 hours makes it very firm and it can be a bit salty.
Hope that helps
Cx
krishi says
Just amazing and lovely. Thank you for sharing this recipe
Claire McEwen says
You are welcome Krishi, hope you enjoy it 😀
kelly says
This looks amazing!!! Gimme all the salmon skewers, please! Can't wait to see you at the conference, friend! Beautiful recipe 🙂
Claire McEwen says
Thank you! I love how dramatic the black and orange is too 😀
I am so excited about the conference, and my trip to the States 😀
Marlee says
These are delicious bites! I would be happy to see these at a party!
Claire McEwen says
Thank you, party food is just the best isn't it? 😀