Grilled Salmon Kebabs

These salmon kebabs are an easy, healthy, and delicious grilled dinner for any day of the week. For the best bright flavor, marinate the salmon pieces for a few minutes in a mixture of oil, fresh lemon juice, garlic, and herbs. It’s the perfect flavor for salmon and will complement any vegetables you choose to grill with it.

Salmon Kebabs

I love grilled seafood! The smoky notes from the grill always make such a great compliment to the milk and tender flavor of seafood. Whether it’s fish, shrimp, lobster, or scallops, it all tastes incredible from the grill.

Salmon is an absolutely wonderful fish to grill because it’s much more dense than many other types of fish. It holds together very well when grilled as a whole filet or in pieces, like these kebabs. You just have to make sure the grill grate is nice and clean and the meat is coated with some oil.

Salmon is also a good source of lean protein, is low in calories and saturated fats, and packed with some amazing health benefits. It has the highest amount of Omega 3 fatty acids, which helps lowering blood pressure, lowers inflammation, helps with depression, and many other health benefits. And, you can’t forget about protein, potassium, B Vitamins, and D Vitamin.

Quick Grilling Notes:

What is the temperature of the grill for salmon?

You want to grill salmon over medium-high temperature, over direct heat. If you’re preparing a charcoal grill, fill the chimney starter about half way. Keep the coals on one side of the grill to keep them more concentrated but you will be grilling on the hot side. For the gas grill, keep temperature around medium-high, between 400°-450°.

How long to cook salmon kebabs on the grill?

You will want to grill salmon kebabs for 3-5 minutes per side, turning them quarter of the way at a time. For smaller salmon pieces, cook them closer to 3 minutes per side and for larger salmon pieces, closer to 5 minutes per side. Total cook time will be 12-20 minutes.

Ingredients for Salmon Kebabs:

Good quality salmon – for best results get the best quality salmon you can and make sure the skin is off. Make sure to get a whole side of salmon filet not one cut into individual pieces. 

Quick Marinade – it’s a simple combination of light tasting oil that stands to high heat, fresh lemon juice, fresh pressed garlic, herbs, salt, and pepper. Make sure to use freshly squeezed lemon juice for the best and freshest flavor.

Lemons – you’ll need a lemon to slice and add to the kebabs. Use those same lemon slices to squeeze some juice over the cooked salmon later.

Vegetables – this is where you can get creative and throw in your favorite vegetables or simply stick to zucchini and summer squash.

Seasoning – simple seasoning here lets the natural flavor of salmon shine. All you need is some salt, black pepper, and some garlic powder for the vegetables.

What other vegetables can I use?

Personally, I like to keep it as zucchini and squash because it fits nicely on the skewers and takes around the same time to cook. You can also add onions, mushrooms, small whole tomatoes, asparagus cut into 2-inch pieces, bell peppers cut into 2-inch pieces, and broccoli or cauliflower florets.

How to Cook Salmon Kebabs:

Note: If using wooden skewers, you will need to soak the skewers first because it will take the longest. Submerge wooden skewers in water and let them soak for about 20-30 minutes.

In a mixing bowl, combine oil, fresh lemon juice, pressed garlic, herbs, salt, and pepper. Cut salmon filets into 1.5-2 inch cubes and toss them in a bowl with the marinade.

Slice zucchini and summer squash widthwise, to get circles, but not too thin. Depending on how soft or crunchy you like your vegetables, you can slice them thinner to cook faster or thicker to cook less. Season the vegetables on both sides with salt, pepper, and garlic powder.

Slice lemon into slices as well.

Prepare the charcoal for the grill until ashed over and make sure to clean the grill grate. Set the coals to the lowest level away from the grill grate because you will be cooking salmon over direct heat. (For the gas grill, set the temperature at medium-high (400°-425°) direct heat.)

Skewer pieces of salmon, vegetables, and lemon slices onto each skewer. You can alternate them as you wish and try to fit 2-4 pieces of salmon onto each skewer, along with vegetables and lemon. It will depend on the length of skewers and how you want to serve them.

Brush the skewers with the marinade leftover in the bowl and place them onto the grill grate, directly over the coals. Grill salmon kebabs for about 3-4 minutes per side, depending on how thick your salmon filets were.

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If your salmon filets are small, keep cooking time to 3 minutes per side. If they were thick salmon filets, you may need to cook them up to 5 minutes per side. Total cook time will be 12-20 minutes.

What goes with salmon kebabs?

There are lots of options for sides when it comes to salmon. You can make extra vegetable skewers and cook them on the grill, with salmon. Consider making extra grilled zucchini, grilled green beans, or some buttery grilled potatoes.

For heartier options, rice and mashed potatoes compliment fish well. You can make these sides ahead of time or while kebabs are cooking.

You can also opt for simple salads like garden salad, cucumber salad, tomato salad, or Greek salad.