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Grilled salmon gets a makeover in this succulent skewer recipe.

Grillmaster Lex Taylor is at it again with a book of recipes inspired by grilling techniques around the world. Whether you’re craving meat, fish or vegetables from any food culture that cooks with fire, you’ll find a brand-new way to enjoy it right here. This ginger glazed salmon on a stick is as beautiful to look at as it is delicious to eat. 

Ray Mears is always the calm and collected voice of outdoor chefs. And he knows the wild. Watching him grill salmon in primitive ways is always an inspiration and gets me thinking about backyard applications. In this recipe, I like to cut the salmon filets 1 inch wide with the skin on and skewer them lengthwise. For the backyard grill, use either metal or wooden skewers, and for a campfire, use a longer stick — the same kind you’d use to toast marshmallows.

Reprinted with permission from Grill Fire