These salmon kebabs are full of lemon flavor mixed with a smoky aroma from the grill. They’re a delicious and easy way to get your seafood fix in!
How to Make Salmon Kebabs
All it takes to get the salmon kebabs on the grill is a few common kitchen tools and ten minutes of prep time. It’s that easy!
- Cut the salmon: Cut the salmon filet into one and a half inch cubes.
- Season the salmon: Season the salmon with garlic parsley salt, thyme, olive oil, and lemon juice. Toss together in a medium bowl and marinate for 10-15 minutes.
- Slice the remaining salmon: If you have smaller bits of salmon, don’t waste them. Slice them into thin strips and fold together to create a bigger piece.
- Skewer the fish: Starting and ending with the salmon cubes, thread salmon pieces onto a skewer. Add lemon slices between each piece of salmon.
- Grill: Grill the kebabs on a medium-high preheated grill until golden, about eight minutes.
Hot tip: If you don’t have a grill, broil the kebabs instead. Leave ample space between each kebab on a baking sheet and broil each side for about four to five minutes.
Flavor Variations
For extra variety in kebab flavor, add a few more popular ingredients to the kebabs.
- Veggies & Fruits: Easily add veggies between each piece of salmon. Keep in mind the veggies used should cook at a similar time as the salmon. Peppers, red onions, and pineapple chunks are great options.
- Spicy: For a spicier kick, add red pepper flakes to the marinade.
- Additional herbs/spices: For even more flavor, add a spice blend of oregano, black pepper, cumin, and/or minced garlic cloves to the marinade ingredients.
- Garlic-herb: Make our garlic herb roasted salmon recipe on the grill instead of the oven!
- Teriyaki: For an asian-inspired teriyaki flavor, follow this baked teriyaki salmon recipe. Grill the salmon instead of baking it.
- Brown-sugar glazed: For a sweet and salty salmon, use the soy sauce marinade in this brown sugar glazed salmon recipe.
Tips from the Grill Master
Have you ever wanted to be the “grill master”? With these tips, it will be your new nickname.
- Cut the salmon evenly: When cutting the salmon into bite sized pieces, make the pieces similar in size. Fold the thinner pieces over to create a similar thickness as the rest of the cubes.
- Use a skinless salmon fillet: Skinless salmon is the best option since the salmon is cut into bite size pieces and skewered. Buy skinless salmon directly for the easiest prep. Or, skin it yourself!
- Buy the thickest salmon fillet: When looking at salmon fillets, choose the fillet that is most uniformly thick. This will help each piece of salmon cook evenly.
- Soak wooden skewers: When using wooden skewers, soak them in water for at least a few hours. This prevents them from catching fire. For a reusable (and affordable) option, use metal skewers instead — no chance of them burning!
- Check the temperature: Salmon is done cooking when it reaches 145°F. Use an instant-read thermometer to check for doneness. Avoid overcooking as this dries out the fish and may turn it rubbery.
Keeping the Salmon From Sticking to the Grill
Keep the salmon from sticking to the grill by brushing the grill with oil, and resisting the urge to turn the salmon prematurely. If the salmon kebab is turned too soon, the salmon will break into pieces. Flip it only when you see the flesh turning golden brown. Or, grill the kebabs on a sheet of foil.
Ways to Serve
Salmon skewers are the perfect protein pairing to a variety of summer dishes. You won’t go wrong with any side dish you decide to make.
- Salad: Every salmon kebab needs a salad side-kick. We love mexican street corn salad, broccoli cauliflower salad, and arugula, avocado, tomato, and cucumber salad. We also thoroughly enjoy a simple lettuce salad covered in china coast salad dressing!
- Grilled Vegetables: Make it crazy easy and use the grill for tasty grilled veggies, too! Corn on the cob, grilled asparagus, and zucchini and mushrooms are great options.
- Starch: Continue using the grill to make grilled potatoes. Or, head inside and make homemade pasta or cilantro lime rice.
Storage Tips + Reheating
The best way to store the salmon kebabs is after they are cooked and removed from the skewers. Store according to how long you plan to keep your leftovers.
- Refrigerator: To store for up to three days, place the salmon in an airtight container in the fridge.
- Freezer: Store the salmon for up to three months in the freezer in an airtight container or bag. Thaw the salmon overnight in the refrigerator.
- Reheating: For a quick reheat, microwave the salmon for a minute at a time, as the salmon heats quickly. To reheat a large portion, place the salmon in the oven at 350°F and heat until warmed through.
FAQ
How do I grill salmon and keep it moist?
To keep grilled salmon moist, grill it just until it is opaque throughout and the internal temperature reaches 145°F. Grilling too long will dry out the salmon.
Should I use foil when making salmon kebabs on the grill?
Foil can be used to make salmon kebabs on the grill, especially as a way to keep the salmon from sticking to the grill plates. However, it is not necessary.
Are salmon kabobs and kebabs the same thing?
Yes, kebabs and kabobs are the same thing. The difference in spelling is most often due to the geographic region of the speaker.
Are salmon kebabs healthy?
Salmon is a great source of omega 3 fatty acids that are known to help lower inflammation and blood pressure. Add veggies to the kebabs and there will be loads of vitamins, too.
More Fish Recipes
- Crispy Panko Fish – Make any fish deliciously crispy
- Fish Soup (Ukha) – Light, comforting soup with bites of tender salmon
- Lemon Butter Baked Tilapia – Freshwater fish with a light lemon flavor
- Cedar Plank Salmon – A guide on how to grill salmon on a cedar plank!
- Air Fryer Cod – A healthy but equally tasty alternative to frying fish
Recipe
Ingredients
- 2 lb salmon fillet boneless, skinless
- 1 tbsp garlic parsley salt
- 1 tbsp fresh thyme leaves
- 1/4 cup oil avocado or olive
- 2 lemons
Instructions
- Cut salmon into 1.5 inch size pieces. Place it in a bowl.
- Season salmon with garlic parsley salt, thyme leaves, oil, and juice from 1/2 of a lemon. Toss together and let it marinate for 10-15 minutes.
- Slice remaining lemon into very thin strips. Starting and ending with a cube of salmon, thread the salmon onto to a skewer. Add a slice of lemon between each piece of salmon.
- Preheat the grill to medium high heat. Grill salmon until it's golden, about 8 minutes.
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