Grilled Salmon Shashlik in Creamy White Sauce

My husband ate his. Said nothing. That’s usually a good sign.

I’d burned two batches of skewers before this one worked, though. So maybe he was just relieved I wasn’t swearing at the grill again.

About That First Attempt

The first time I made salmon shashlik, I didn’t soak the skewers. Wooden skewers on a hot grill = instant smoke show. My husband thought the house was on fire.

It wasn’t. Just my cooking.

I also cut the salmon too small. They fell apart between the vegetables. Looked like salmon confetti on the plate. Edible? Yes. Presentable? No.

The Salmon Has to Hold Its Own

This isn’t a delicate fish dish. Salmon shashlik is bold. The grill marks matter. The char on the bell pepper matters. The salmon should be firm enough to hold its shape when you rotate it.

I use 1.5-inch cubes. Any smaller and they overcook before the vegetables soften. Any larger and the outside burns while the center stays raw.

I’ve made worse. Once I forgot the oil entirely and the salmon stuck so badly I had to scrape it off with a spatula. That was a Wednesday. We ordered pizza.

The Sauce Is Not Optional

The sauce is the whole point. Without it, this is just grilled fish and vegetables on a stick. Fine. But not memorable.

The white sauce is thick. Cream-based. A little mustard and lemon to cut through the richness. I’ve tried making it with milk instead of heavy cream. Don’t. It separates. The texture goes grainy. Not worth it.

Quick tip: Whisk the flour into the melted butter for a full 2 minutes. If you rush this step, the sauce will taste like raw flour. Patience isn’t my thing either, but this one matters.

One Memory That Sticks

My daughter was about seven the first time I made this. She pushed the mushrooms around her plate. Picked up a piece of salmon with her fingers. Dipped it in the sauce. Then asked for more.

She still eats mushrooms that way. Just pushes them aside. I’ve stopped trying to convince her.

The Grilling Part

Medium-high heat. Turn every 3-4 minutes. That’s it. No fancy techniques.

I use a grill pan indoors because I’m not patient enough to babysit a charcoal grill for what is essentially a 15-minute cook. It works fine. Gets those marks.

Honestly? Not that deep. The vegetables will have some char. The salmon will be cooked through. That’s the goal.

One thing: don’t crowd the skewers. Leave a small gap between each piece of salmon and each vegetable. If everything is touching, nothing gets that direct heat. You’ll end up with steamed food on a stick.

How to Make It

Step 1: Soak 8 wooden skewers in water for at least 30 minutes. I once forgot this step and had to use metal skewers instead. They work fine if you have them.

Step 2: Cut 1.5 lbs salmon fillet into 1.5-inch cubes. Season with 1 teaspoon sea salt, ½ teaspoon black pepper, and 1 teaspoon dried dill. Let it sit 10 minutes. The salmon will weep a little moisture. Pat it dry with a paper towel before threading. (I learned this the hard way after wet salmon slid off the skewer into the fire.)

Step 3: Cut 2 medium zucchini into 1-inch rounds. Cut 1 red and 1 yellow bell pepper into 1-inch squares. Cut 1 large red onion into 1-inch squares. Halve 8 mushrooms. I don’t bother peeling the mushrooms. If that bothers you, peel them. I won’t judge.

Step 4: Thread the salmon and vegetables onto the skewers alternately. Don’t cram them together. Leave a finger’s width of space between each piece. This allows even cooking. Brush with 3 tablespoons olive oil on all sides.

Step 5: Preheat grill or grill pan to medium-high heat. Cook the skewers for 12-15 minutes, turning every 3-4 minutes. The salmon should be opaque and flake easily. The vegetables should have char marks but not be burnt. Have you ever had a skewer fall apart on the grill? It happens. Share below!

Step 6: While the skewers grill, make the sauce. Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 cloves minced garlic and cook 1 minute until fragrant. Whisk in 2 tablespoons all-purpose flour and cook for 2 minutes, stirring constantly. This is the roux. Don’t multitask here. The flour burns fast.

Step 7: Gradually pour in 1 cup heavy cream and ½ cup vegetable broth while whisking. Don’t dump it all at once. Pour slowly, whisk constantly. Simmer for 5 minutes, stirring occasionally, until the sauce thickens. Stir in 1 tablespoon lemon juice and ½ teaspoon Dijon mustard. Season with salt and white pepper to taste. White pepper is optional but it keeps the sauce smooth-looking. Black pepper works fine. I’ve used both. Neither ruined dinner.

Step 8: Remove the skewers from the grill. Place on serving plates. Drizzle the sauce over the top. Garnish with fresh dill. Serve immediately.

Ways to Change It Up

Try this: Swap the salmon for chicken thighs. Cut into similar-sized cubes. Cook a few minutes longer. The white sauce works just as well with poultry.

Try this: Add cherry tomatoes to the skewers. They’ll burst on the grill and add sweetness. Thread them on a separate skewer though—they cook faster than salmon.

Try this: Use smoked paprika instead of dill in the seasoning. Gives the whole dish a warmer, slightly smoky flavor. The sauce stays the same.

Which would you go for? Drop it in the comments.

How to Serve It

I serve the skewers on a bed of fluffy white rice. The sauce soaks into the grains. It’s simple and it works.

If you want something lighter, pair it with a cucumber and dill salad. Thinly sliced cucumbers, a little yogurt, salt, pepper. Done.

Grilled naan or flatbread also works. Use it to wipe up the extra sauce from the plate.

What would you pair it with?

Storing It Without Ruining It

Leftovers keep in the fridge for up to 3 days in an airtight container. The sauce will thicken as it sits. That’s normal. Thin it with a splash of milk or broth when reheating.

Freezing? I’ve done it. Not my favorite. The salmon gets a little dry on reheating. If you must freeze, store the skewers and sauce separately. Reheat the skewers in a 350°F oven for 8-10 minutes. Reheat the sauce on the stove over low heat.

Have you ever saved leftovers like this? Tell me below!

Mistakes I Made So You Don’t Have To

1. I didn’t soak the skewers. I already mentioned this. But let me be clear: they will catch fire. Not just smoke. Actual flames. Soak them at least 30 minutes. Longer if you’re forgetful like me.

2. I used too much oil on the skewers. A quick brush is enough. I once drizzled olive oil directly onto the threaded skewers. It dripped onto the grill. Flared up. Burned the outside of the salmon. The inside was undercooked. Waste of good fish.

3. I once used dried dill in the sauce instead of fresh in the garnish. Fresh dill on top is for color. Dried dill in the seasoning is fine. But I accidentally swapped them. The sauce had little green specks from the fresh dill cooking in it. Looked weird. Tasted fine. But weird.

Did something like this happen to you?

Questions I Get Asked

Can I use frozen salmon? Yes. Thaw it completely first. Pat it very dry. Frozen salmon holds more moisture and will steam on the grill instead of getting those char marks. I’ve done it in a pinch. It’s fine but not ideal.

Can I make the sauce ahead of time? Yes. Make it up to 2 days in advance. Keep it in the fridge. Reheat over low heat. It will thicken as it sits. Thin with a little cream or broth. But don’t boil it after reheating.

How do I know when the salmon is done? It flakes easily with a fork. That’s it. If you have a thermometer, 125°F to 130°F internal temperature. But honestly? I just look at it. Opaque, flaky, done.

Can I use metal skewers? Yes. They conduct heat faster, so the food cooks a little quicker on the inside. No soaking needed. But they get hot. Use tongs. Don’t grab them barehanded.

What vegetables work best? Firm ones. Zucchini, bell peppers, onions, mushrooms. Cherry tomatoes on a separate skewer. Not eggplant—it gets too mushy. Not broccoli—it falls apart. Stick with the list.

Can I bake this instead of grilling? Yes. 400°F oven, 15-20 minutes on a lined baking sheet. Broil the last 2 minutes for color. It’s not the same as grilled, but it works when the weather is bad.

Which answer helped you most?

Last Thing

I’ve made this dish four times this month. Each time I change something small. Sometimes it’s better. Sometimes it’s not.

That’s how cooking works.

The sauce is the part I keep coming back to. Rich enough to feel special. Simple enough to make on a weeknight.

I still burn the occasional skewer.

But I know exactly what to fix next time.

Will you make this soon?

Happy cooking! —Danielle Monroe

Fun fact: Salmon is one of the few fish that actually gets more flavorful when you let it rest in seasoning for a few minutes before cooking. Something about the dill and salt drawing out the natural oils.