Blackened Salmon and Zucchini Skewers (Keto + Low Carb)
These Blackened Salmon and Zucchini Skewers are keto, low carb and gluten free! These summer kabobs are perfect on their own or on top of a big salad!
Equipment
Ingredients
- 2 salmon fillets (about 8 ounces total)
- 1 medium zucchini
- Blackening Seasoning:
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- Optional but recommended
- 1 tablespoon butter melted
- 1 teaspoon minced garlic
Instructions
- Heat a grill to high heat (approximtely 400 degrees)
- In a small bowl combine all the spice ingredients and mix well.
- Slice the zucchini and salmon fillets into small chunks, try to make them semi uniform in size so they cook at the same rate.
- Sprinkle 3/4 of the seasoning mix on the salmon and make sure to completely cover the fish. Sprinkle the remaining 1/4 of the seasoning over the zucchini.
- If using wooden skewers soak them in water 15-20 minutes. If using metal skewers lightly sprits them with cooking spray so the ingredients do not stick.
- Thread the zucchini and salmon on skwers.
- Salmon cooks quickly. Mine are perfect when they are cooked 8 minutes total. I cook 4 minutes, then turn and cook 4 more minutes. Cooking time will vary depending on the thickness of your salmon and zucchini.
Video
Notes
Salmon is done when it flakes easily. Zucchini is done when it is fork tender.
Two skewers (half of the total recipe) have 2.1 net carbs.
Nutrition
Serving: 0.5 of total recipeCalories: 413kcalCarbohydrates: 2.9gProtein: 66.6gFat: 15.4gCholesterol: 167mgSodium: 115mgFiber: 0.8g
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