Tested till perfect Cajun Salmon and Scallop Kabobs

Cajun Salmon and Scallop Kabobs

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1 tbsp 1tbspolive oil
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tsppaprika
  • 3/4 tsp 3/4tsppepper, (approx)
  • 1/2 tsp 1/2tspdry mustard
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspchili powder
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchcayenne pepper
  • 1 lb 1lbsalmon filletsalmon fillets, skinned
  • 1 lb 1lbsea scallopsea scallops
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In bowl, stir together oil, garlic, paprika, 3/4 tsp (4 mL) pepper, mustard, oregano, chili powder, 1/4 tsp (1 mL) salt and cayenne pepper.

Cut salmon into 1-1/2 -inch (4 cm) chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers.

Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.

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