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Lyndey Milans Salmon Skewers recipe

Lyndey Milans BBQ salmon skewers with crunchy slaw

Preparation time
20 Minutes
Cooking time
4-6 Minutes

Lyndey Milan's BBQ salmon skewers with crunchy slaw is a dish combining crunchy flavours and textures that pair nicely with a brightly flavoured white such as Riesling, Vermentino or Grüner Veltliner.


600g skinless pin-boned salmon fillets (King or Atlantic), cut into 2cm cubes

2 tablespoons dill, finely chopped

2 teaspoons sesame seeds

1 teaspoon ground cumin

¼ teaspoon chilli flakes (optional)

Salt and freshly ground black pepper

2-3 small lemons, very thinly sliced into rounds

Extra virgin olive oil to brush

Crunchy slaw

¼ cup (70g) Greek-style yoghurt

1 tablespoon horseradish cream

½ tablespoon maple syrup or honey

½ small (300g) green cabbage, finely shredded

100g snow peas, blanched, cut in long strips

1/3 cup fresh mint leaves

60g toasted pistachios, roughly chopped

Recipe by Lyndey Milan

Photography by John Paul Urlzar


1. Soak 16 x 20 – 25 cm bamboo skewers in water or use metal skewers. Pre-heat barbeque to medium high.

2. For the slaw: whisk together yoghurt, horseradish and maple syrup in a medium bowl. Combine with remaining ingredients.

3. Combine salmon, dill, sesame seeds, cumin, chilli flakes, salt and pepper in a bowl.  Thread four pieces of salmon alternatively with lemon slices folded in half, onto double skewers, beginning and ending with salmon. Repeat until you have 8 sets.

4. Brush the skewers liberally with oil and barbecue for two minutes side for pink flesh or cook another minute on each side or until cooked to your liking.

5. Serve 2 skewers per person, immediately with slaw.

Lyndey’s note: using double skewers makes it easier to handle and less likely salmon will swing around.


Wine Match

Riesling, Vermentino or Grüner Veltliner

Preparation time
20 Minutes
Cooking time
4-6 Minutes