Grilled Mustard Salmon Kebabs

This Indian-inspired dish pairs spices like turmeric and garam masala with mustard for a delicious take on grilled salmon.


Prep time: 10 mins
Cook time: 10 mins
Yield: 4 servings


  • 1 cup plain whole milk Greek yogurt
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Kashmiri chili powder OR 1-1/2 teaspoons smoked paprika and 1/2 teaspoon cayenne pepper
  • 1-1/2 teaspoons garam masala
  • 1 teaspoon turmeric
  • Salt and freshly ground black pepper
  • 1-1/2 pounds BAP-certified salmon, cut into 1-inch pieces
  • 16 skewers (if bamboo, soaked in water for an hour)
  • 4 naan
  • 2 cups finely shredded savoy cabbage or baby spinach
  • Lime wedges


  1. Step One

    Preheat grill to high. In a medium bowl, combine the yogurt, 2 tablespoons of olive oil, chili powder or paprika and cayenne, garam masala, and turmeric. Season with salt and pepper. Transfer ¼ cup of the mixture to another medium bowl, add the salmon and toss to cover with mixture. Thread salmon onto 2 parallel skewers, dividing between 8 sets of skewers, making 8 kebabs total. 

  2. Step Two

    Brush the grill liberally with oil and grill the salmon until just cooked, 5-8 minutes, turning once after 3-4 minutes. Grill the naan, about 30 seconds to 1 minute per side.

  3. Step Three

    To serve, divide naan between serving plates and top with the cabbage or spinach. Add the kebabs and lime wedges and serve the remaining yogurt sauce on the side. 

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