You’ll need:

  • 1-2 Huon salmon fillets (approx 1.5kg), skin on, cut into 2.5 cm chunks
  • 1 green capsicum, cut in 2.5 cm pieces
  • 1 red onion, cut into 2.5 cm pieces
  • 2 cups halved mushrooms
  • 1 lime, juice and zest
  • ½ cup light soy sauce
  • ¼ cup creamed honey
  • 2 garlic cloves, minced salt and freshly ground pepper, to taste
  • 12-16 long bamboo skewers, soaked in water
  • 2 limes, juiced
  • ¼ cup creamed honey


Place salmon and vegetables into a large flat dish. In a small bowl whisk together the lime juice and zest, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables. Season with salt and pepper, toss everything gently together, cover and refrigerate for 6 hours.

Preheat barbecue to medium-high and oil the grill. Alternate the marinated salmon and vegetables onto the soaked skewers.

In a small bowl, whisk together the lime juice and honey. Place skewers on hot grill and cook 10 minutes, basting often with honey mixture and turning once.