Thai salmon and lemongrass spears

These zingy seafood skewers from Alaska Seafood make a perfect canapé or light dinner party starter
Thai salmon and lemongrass spears
  • Rating:
  • Serves: 2 (makes 4 spears)
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus refrigerating
  • Effort: easy


  • 125 g salmon fillets, such as wild Alaska, skinned
  • 50 g raw prawns, peeled
  • 1 tsp grated root ginger
  • 1/2 tsp fresh lemongrass, finely chopped
  • 1/2 lime, juice and grated zest
  • 1 handfuls fresh coriander, finely chopped
  • 4 spears lemongrass

For the dipping sauce

  • 5 tbsp dark soy sauce
  • 1 1/2 tsp chilli oil
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/2 lime, juice and grated zest
  • 6 tbsp sesame seeds

Tips and Suggestions

If you want to prepare in advance, make both the skewers and the dipping sauce in advance and refrigerate until needed.


1. Place the wild Alaska salmon and raw prawns in a blender and blitz to a smooth paste. Add the ginger, lemongrass, lime zest and juice and coriander, and continue to blitz until combined. Refrigerate until needed.

2. For the sauce: combine all the ingredients and whisk together. Refrigerate until needed.

3. Preheat the oven to 230C/210C fan/gas 8. Divide the salmon mixture into 4 equal portions. Take each piece in your hand and wrap around each of the lemongrass spears, leaving 3 cm either end of the spear bare.

4. Coat each salmon spear in sesame seeds to form an outer coating. To cook the salmon spears, heat an oiled griddle pan or heavy-based frying pan and brown each side and then transfer to a lightly greased baking sheet. Cook in the oven for 6-7 minutes until golden brown, turning the spears every couple of minutes.

Recipe and image supplied by Alaska Seafood

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