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Grilled Salmon Kebabs

Grilled salmon kebabs with a lemon-herb marinade for tender pink salmon chunks and colorful grilled vegetables. Threaded skewers cook quickly over medium-high heat, making seafood grilling simple and healthy.
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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 kebabs
  • 1.5 lb salmon fillets Cut into 1-inch cubes.
  • 2 zucchini Cut into chunks.
  • 1 red bell pepper Cut into chunks.
  • 1 red onion Cut into chunks.
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 clove garlic Minced.
  • 1 tbsp fresh dill Chopped.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 wooden skewers Soaked.

Equipment

  • 1 grill

Method
 

Make marinade
  1. Whisk together olive oil, lemon juice, minced garlic, chopped fresh dill, salt, and pepper until combined.
  2. Marinate salmon for 30 minutes, but do not marinate longer since the acid can cook the fish.
Assemble skewers
  1. Thread salmon cubes and vegetable chunks alternately onto soaked wooden skewers for even grilling.
Grill
  1. Grill over medium-high heat for 3-4 minutes per side, flipping once, until the salmon is cooked through and flakes easily.
Serve
  1. Serve the grilled salmon kebabs with lemon wedges and fresh dill for a bright finish.

Notes

For best texture, keep the marinade time to 30 minutes max, then grill right away so the salmon doesn’t turn firm. Store leftovers in the fridge for up to 3 days; reheat gently to avoid drying out. For a lighter option, use a basting brush to keep vegetables lightly coated with some of the marinade and reduce the olive oil slightly.