Go Back

Grilled Salmon Kebabs

Grilled salmon kebabs with tender 1-inch cubes, lemon-herb marinade, and colorful vegetables. Fast grilling over medium-high heat gives lightly charred edges and juicy seafood.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 1.5 lb salmon fillets, cut into 1-inch cubes
Zucchini
  • 2 zucchini, cut into chunks
Red bell pepper
  • 1 red bell pepper, cut into chunks
Red onion
  • 1 red onion, cut into chunks
Marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Skewers
  • 1 wooden skewers, soaked
To serve
  • 1 lemon wedges
  • 1 tbsp fresh dill for garnish

Equipment

  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper until evenly combined.
Marinate
  1. Marinate the salmon for 30 minutes in the refrigerator, keeping it no longer so the lemon acid doesn’t overcook the fish.
Skewer the kebabs
  1. Thread salmon cubes and vegetable chunks alternately onto soaked wooden skewers so each bite has fish and color.
Grill
  1. Preheat the grill to medium-high heat and grill the kebabs for 3-4 minutes per side, turning until the salmon is cooked through and just beginning to char at the edges.
Serve
  1. Serve the grilled salmon kebabs with lemon wedges and a sprinkle of fresh dill.

Notes

Pro tip: cut salmon into 1-inch cubes for even doneness on the skewers. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the fish stays moist. Freezing is not recommended because the vegetables can soften too much. For a lower-sodium version, use a reduced-salt amount and rely on lemon and dill for flavor.