When summer hits, I live for the grill, but sometimes I need something that looks super fancy but takes hardly any time at all. If you feel me on wanting impressive dinners without stressing over complicated steps, then you’ve found your new favorite recipe! Seriously, these Prosciutto Wrapped Salmon Skewers are my secret weapon for weeknight heroes. I used to be terrified of grilling seafood—it always seemed to stick or dry out. But wrapping that beautiful salmon in salty prosciutto? It locks in all the flavor and keeps everything perfectly tender.
I’ve finally mastered getting that prosciutto nicely crisp while the fish inside is flaky and moist. It’s all about timing, which is why I’m showing you exactly how I manage it. Trust me, these skewers are going to be the hit of your next backyard gathering. They go from prep bowl to plate in under thirty minutes. That’s my kind of magic!
Why You Will Love These Prosciutto Wrapped Salmon Skewers
I know you’re busy, so I wouldn’t waste your time on a mediocre recipe. These skewers are genuinely fantastic. Honestly, they check every box I look for when I’m planning an easy meal.
- They are ridiculously fast! We are talking about minimal prep time before they hit those hot grates.
- The flavor contrast is just heavenly—that salty, slightly chewy prosciutto protecting that rich, buttery salmon? Perfection.
- Grilling means less cleanup, which is a huge win for me on a busy night.
If you love easy seafood that impresses everyone, you should check out some of my other grilled favorites, like these irresistible grilled salmon burgers too!
Essential Ingredients for Perfect Prosciutto Wrapped Salmon Skewers
This recipe is so straightforward because it only needs a handful of quality players. When you’re using just a few things, you absolutely must make sure those things are good! I always buy the best salmon I can find, because that’s the star of the show here.
When you gather your supplies, have everything ready to go before you start wrapping. Here’s the short list:
- One pound of nice, firm salmon fillet, cut into 1-inch cubes. Don’t make them too small, or they’ll dry out fast!
- Eight thin slices of good quality prosciutto. This is what keeps the salmon moisture locked in.
- Two tablespoons of olive oil—just your standard cooking kind is perfect.
- A splash, which is about one tablespoon of fresh lemon juice.
- One teaspoon of dried dill. If you have fresh on hand, definitely use that instead—about one tablespoon fresh!
- Half a teaspoon of black pepper.
- And finally, your skewers, whether you go wooden or metal.
If you love salmon appetizers, check out my recipe for creamy herb-roasted salmon dip for your next party. It’s another winner!
Expert Tips for Preparing Prosciutto Wrapped Salmon Skewers
Getting these ready for the grill is honestly half the battle, and a little patience up front makes all the difference when dinnertime rolls around. First things first: if you’re using wooden skewers—and I usually do because I love the smoky char they get—you absolutely have to soak them. I try to stick them in a tall jar of water for at least 30 minutes ahead of time. If you skip this, they’ll just burn right up on the grill grate, and that’s such a pain!
My favorite pro-tip for making sure the prosciutto stays snug is to slightly overlap the edges when you wrap the salmon cube. Since prosciutto shrinks when it heats up, that overlap acts like a little weld, keeping everything in place during turning. Also, make sure your salmon cubes aren’t soaking wet from the marinade before you wrap them; pat them gently with a paper towel first so the prosciutto actually sticks to the fish and not just oil.
If grilling just isn’t happening, don’t sweat it! These are still amazing baked. Just toss them on a sheet pan and bake them in a hot oven at 400 degrees Fahrenheit for about 12 to 15 minutes. You still get that nice browning on the prosciutto, just without the smoky grill flavor. If you’re looking for another fantastic salmon dinner, try my perfect lemon garlic salmon recipe!
Ingredient Notes and Substitutions for Prosciutto Wrapped Salmon Skewers
I’ve got a couple of notes based on what folks often ask me about this recipe. The dill is flexible; if you have fresh dill instead of dried, go ahead and swap it! You want to use about three times the amount of fresh herb compared to dried—so a full tablespoon of fresh dill works wonders here. It really brightens up the whole profile.
And like I touched on, if the weather is terrible or your grill is dirty, the oven is your friend. Remember that 400°F baking time is a guideline. Since the salmon cubes are small, they cook fast, but always check them visually. You want the prosciutto looking browned and crispy, not pale!
Step-by-Step Instructions for Grilling Prosciutto Wrapped Salmon Skewers
Okay, let’s get these beauties assembled! This is where everything comes together, and trust me, it moves pretty quickly once you get the muscle memory down for the wrapping.
- First things first, make sure your soaking ritual is complete! We need those wooden skewers damp and ready to go.
- Next up is creating a super simple marinade bath. Grab a small bowl and whisk together your olive oil, that bright lemon juice, the dried dill, and plenty of fresh black pepper. Don’t add salt here—the prosciutto brings all the saltiness we need!
- Gently toss those cute 1-inch salmon cubes in that light oil mixture. You just want them lightly coated, not drowned.
- Now for the wrapping fun. Take one slice of prosciutto and carefully wrap it around each salmon cube. I usually tear the slices in half first so I don’t have too much overlap, which helps the bacon cook evenly. I overlap the edges slightly to help it stay put while grilling, just like I mentioned before!
- Thread those perfectly wrapped nuggets onto your pre-soaked skewers. I usually fit about three or four chunks per skewer, leaving a little space between them so the heat can circulate.
- Finally, get that grill fired up to medium heat. You need it hot enough to crisp that meat but not so roaring hot that you burn the outside before the salmon cooks through.
If you’re looking for other great things to put on sticks, you have to try my amazing chicken skewer recipe sometime! It’s different, but just as easy.
Grilling Technique for Crispy Prosciutto Wrapped Salmon Skewers
This is the moment we’ve been waiting for! Grilling these prosciutto wrapped salmon skewers requires a little finesse, but honestly, once you nail the heat, you’re set for life. You absolutely need to preheat your grill to medium heat. I’ve found that starting too low means the prosciutto gets chewy instead of crisp, and starting too high burns the outside before the salmon inside is even warm.
Once they hit those grates, set a timer! You’re looking for about three to four minutes per side. I flip mine gently when I see the prosciutto starting to pull away from the fish and look nicely browned. Check the salmon visually—it should turn opaque, just like when you bake it, and flake easily with a fork. If you do it right, the prosciutto will be shatteringly crisp when you pull them off. It’s such a satisfying sound!
If you’ve got excellent grill control, you might also love my recipe for grilled lemon pepper chicken wings; they use similar high-heat mastery!
Serving Suggestions for Prosciutto Wrapped Salmon Skewers
These skewers are so flavorful on their own, they don’t need a heavy side dish weighing them down. I always lean into bright, fresh flavors when serving grilled seafood with salty prosciutto. It just keeps the whole meal feeling light and summery.
My absolute go-to is a big bowl of simple lemon rice. The acidity from the lemon cuts right through the richness of the salmon perfectly. Or, if you’re leaning toward greens, a crisp, slightly sweet salad is killer.
- A simple arugula salad with shaved parmesan and a light vinaigrette is fantastic.
- Try whipping up my refreshing strawberry spinach salad—the sweetness from the strawberries plays so well with the salty prosciutto!
Just a handful of asparagus grilled alongside the skewers makes this a complete, elegant meal!
Storage and Reheating Prosciutto Wrapped Salmon Skewers
So, you managed to have leftovers! Lucky you, because these skewers are still great the next day if you handle them right. Pop any extras into an airtight container right away and keep them chilled in the fridge. They’re best eaten within two days, tops.
Now, here’s the big warning: please, please, avoid the microwave! It turns prosciutto rubbery and makes the salmon steam instead of tasting grilled. If you want that crispy edge back, run them quickly under the broiler for just 60 seconds. Watch them like a hawk! Or, you can just warm them gently in a moderate oven until they’re heated through. This maintains that perfect texture contrast we worked so hard for on the grill.
Frequently Asked Questions About Prosciutto Wrapped Salmon Skewers
I get so many great questions after people try this recipe for the first time! It’s usually about substitutions, because everyone’s pantry looks a little different. Let’s tackle the most common ones so you feel totally confident taking these to the grill.
Can I use bacon instead of prosciutto for these skewers?
You absolutely can substitute bacon for prosciutto, but just know it changes things a bit! Bacon is thicker and has more fat, so you’ll need to watch your grill time very carefully. Bacon often takes longer to crisp up, and remember, it releases more grease than prosciutto. If I use bacon, I actually cut my strips in half lengthwise to make them thinner, which helps them wrap better around the salmon cubes.
What is the final target temperature for the salmon?
For salmon, I always aim for it to be cooked through but not dry. Visually, you want the fish to be totally opaque—no more pink bits showing through the prosciutto wrapping. If you are using a digital thermometer, pull them off the grill when the internal temperature hits about 135°F to 140°F. Remember, they will carry-over cook slightly once you take them off the heat.
Can I assemble the prosciutto wrapped salmon skewers ahead of time?
Yes, this is part of why I love them for entertaining! You can definitely wrap the salmon and thread the skewers hours before you plan to cook. However, you must keep them covered tightly in the refrigerator. If you let them sit uncovered for too long, the prosciutto starts to dry out or get sticky. I usually assemble them no more than 4 hours ahead of time, and I try to take them out of the fridge about 15 minutes before hitting the grill.
For more excellent quick dinner ideas that are always crowd-pleasers, check out my post on the easy gluten-free dinner ideas!
Estimated Nutritional Data for Prosciutto Wrapped Salmon Skewers
I always look at the numbers, but I try not to stress over them too much, especially when the meal is this satisfying! Since this recipe is designed to serve four people (that’s two skewers per person), these figures are approximations based on those serving sizes.
- Calories: 280
- Fat: 15g (including 4g saturated fat)
- Protein: 33g (Wow, that’s a lot of good stuff!)
- Carbohydrates: 1g
Keep in mind these are just estimates, but it’s good to know you’re loading up on that great protein!
Share Your Prosciutto Wrapped Salmon Skewers Experience
I’ve shared all my little secrets for making these Prosciutto Wrapped Salmon Skewers amazing, but now I want to hear from you! Cooking is all about sharing, tasting, and learning from each other, right?
Did you try them? Were your prosciutto edges perfectly crisp? Tell me! Leave a rating below—five stars if they blew you away, of course! I love reading your comments about how they turned out at your own dinner table.
If you snap a picture of your beautiful skewers hot off the grill, please tag me on social media! Seeing my recipes come to life in your kitchens is seriously the best part of running this blog. Don’t be shy; let’s celebrate that grilling success together!
Print
Prosciutto Wrapped Salmon Skewers
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for grilling salmon pieces wrapped in prosciutto on skewers.
Ingredients
- 1 pound salmon fillet, cut into 1-inch cubes
- 8 thin slices prosciutto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Instructions
- Soak wooden skewers in water for 30 minutes if using.
- In a small bowl, mix olive oil, lemon juice, dill, and pepper.
- Gently toss the salmon cubes in the oil mixture.
- Wrap each salmon cube with a half slice of prosciutto, securing it if necessary.
- Thread the wrapped salmon pieces onto the skewers.
- Preheat your grill to medium heat.
- Grill the skewers for 3 to 4 minutes per side, until the salmon is cooked through and the prosciutto is crisp.
- Remove from grill and serve immediately.
Notes
- You can substitute fresh dill for dried dill, using 1 tablespoon fresh.
- If you do not have a grill, you can bake these at 400 degrees Fahrenheit for 12 to 15 minutes.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 33
- Cholesterol: 95
Keywords: prosciutto, salmon, skewers, grilled salmon, seafood, easy dinner