Grilled Salmon Kabobs – Recipe Girl®
With the exception of soaking the skewers, this quick and easy meal can be ready in less than 30 minutes. It’s a simply, healthy recipe that is full of flavor with its flavor-packed vinaigrette. We sure love our favorite recipe for baked salmon (Salmon with Mustard and Brown Sugar Glaze). But these salmon kabobs are the perfect option for a simple meal to make on the grill.
The Feel Good Foodie Cookbook
This recipe comes from The Feel Good Foodie Cookbook by Yumna Jawad. It features 125 wholesome, Mediterranean-inspired recipes that bring together the author’s Lebanese roots and Midwestern upbringing. Published in 2024, it’s designed for busy home cooks, with dishes that take 30 minutes or less, use 10 ingredients or fewer, and showcase vibrant flavors. Most recipes use common, easy-to-find ingredients, and every recipe includes a full-color photo.
Recipes I’d like to try:
- Spiced Olive Oil Oat Muffins
- White Zucchini Pizza
- Seven Spice Roast Chicken and Pomegranate Potatoes
- Tomato Rice Pilaf
- Chicken Shawarma
- Yogurt and Rosemary Roasted Chicken Thighs
- Olive Oil Cake
- Mint-Basil Lemonade
Ingredients needed for salmon kebabs:
- The Basics: Olive oil, fresh garlic and salt/pepper.
- Spices: Oregano and ground cumin.
- Lemon: You’ll need some lemon juice, and you’ll also need whole lemons that are thinly sliced.
- Vegetables: We’re using green bell pepper and red onion.
- Salmon: Use good quality salmon that is about 1-inch thick.
How to make Grilled Salmon and Veggie Kabobs:
The complete, printable recipe is in the recipe card at the end of this post.
- Thread salmon, lemon and veggies on the skewers.
- Whisk together the vinaigrette ingredients. Brush the dressing onto the salmon and veggie kabobs.
- Grill the kabobs for 3 to 4 minutes on each side, until the salmon is cooked through and the veggies are tender.
How to make salmon kabobs in the oven:
Salmon kabobs can also be made in the oven. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Bake about 5 minutes and then flip the kabobs and bake for an additional 5 minutes. You can also broil the salmon kabobs. Broil them 5 to 6-inches below the broiler for 4 to 5 minutes each side.
Recipe Tips:
- Make sure you cut the salmon into uniform-sized cubes for even cooking. 1 1/2 to 2-inch chunks are perfect (no smaller than that).
- Slice the vegetables thinly. Since the salmon cooks quickly on the grill, you want the vegetables to be able to cook in the same time.
- If using wooden skewers, be sure to give them a soak in water for at least 30 minutes before using on the grill. This will help to prevent the wood from burning. I like to put my wooden skewers in a tall vase or pitcher to soak. Alternately you can use metal skewers.
- When done, the salmon will be opaque throughout. Don’t overcook the salmon or it will be dry! Be careful because the cook time will vary depending on how large your cut your salmon chunks.
- Leftovers will keep in a covered container in the refrigerator for up to 2 days. Use the leftover salmon and veggies to add to a salad or make a bowl with rice.
How to change things up:
- Instead of brushing the dressing onto the skewers before grilling, use the vinaigrette to marinate the skewers instead.
- Change up the dressing by adding a little Dijon mustard, honey or cayenne pepper.
- Change up the vegetables that you add to the skewers. Try using sweet onion, yellow squash, zucchini or cherry tomatoes.
Favorite Grilled Salmon Recipes:
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Set up your work station with a large baking sheet and 8 metal or wooden skewers. If you’re using wooden skewers and you’re grilling outside, soak them in cold water for at least 30 minutes before cooking. Heat a grill to medium-high heat.
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Gently pat the salmon as dry as possible with paper towels. Thread a piece of salmon, a folded slice of lemon, a cube of bell pepper and a cube of onion on one skewer, ensuring that there is about ¼-inch of space between each ingredient. Continue threading the ingredients, alternating each time, until you are about 1-inch from the end of the skewer. Set the finished skewer on the baking sheet. Repeat with the remaining skewers and ingredients.
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In a small bowl, whisk together the lemon juice, oil, garlic, oregano, cumin, salt and black pepper. Brush the skewers with the dressing, using all of it.
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Grill the skewers until the salmon is opaque and cooked through and the veggies are tender, 3 to 4 minutes per side. I prefer to cover the grill so the salmon has a chance to cook through. Transfer the skewers to a large platter and enjoy.
Serving: 1serving, Calories: 455kcal, Carbohydrates: 11g, Protein: 46g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Cholesterol: 125mg, Sodium: 395mg, Potassium: 1318mg, Fiber: 3g, Sugar: 4g, Vitamin A: 268IU, Vitamin C: 64mg, Calcium: 66mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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