Salmon Kabobs is one of the best easy and healthy ways to prepare salmon. Marinated in garlic, lemon and fresh herbs - it takes just a few minutes to make them but all these flavors pairs so well together.
Grilled Salmon Kabobs are one of our favorites to make for easy family dinners but also when we have guests. Seafood and lemon are always a great match and with the addition of garlic and fresh herbs, the salmon is really flavorful. Cooking the salmon very quickly on high heat gives it that amazing smoky flavor and beautiful char, but keeps the fish very juicy.
Everyone needs healthy, quick and delicious dinner options that can easily feed two people or a crowd. Change up the flavor of the kabobs by using different herbs, spices and instead of lemon try using lime. This is a favorite with both kids and adults.
Ingredients:
- salmon (boneless, skinless fillet)
- olive oil (you can also use avocado oil)
- garlic
- fresh parsley (you can also use other fresh herbs, such as cilantro, chives, rosemary, thyme, etc.)
- salt, ground black pepper
- dry herbs and spices
- lemon juice, you can also add some lemon zest for an additional boost of flavor
How to Make Salmon Kabobs
- Cut the salmon into 1 ½ - 2 inch cubes. If you bought salmon with the skin on, here's a tutorial on how to easily remove the skin.
- Marinate the salmon. Add the olive oil, garlic, lemon juice, salt, pepper, dry herbs and spices and mix to combine.
- Thread the salmon onto skewers. Place the salmon pieces close to each other, so they don't dry out as they are grilling.
- If you are using bamboo skewers, make sure to soak them in water for at least 30 minutes before threading the salmon onto them. This will help the skewers from splintering when you are threading them onto the skewers as well as preventing the ends from burning too quickly on the grill. (Although they still might burn if they are too thin.)
- Preheat your grill on high heat for at least 15 minutes, covered.
- Clean your grill grates. Take a wad of paper towels and holding them with a pair of tongs, dip them into a small bowl of oil and brush the grill grates 3-5 times.
- This will help to create a barrier on the grates, making them somewhat nonstick. Even though fish is very delicate and will still stick a little bit to the grill, brushing the grates numerously with oil helps a lot in preventing your whole kebab from tearing into a sorry mess, but instead creating beautiful charred grill marks.
- Grill the salmon kabobs. Place the salmon skewers on the preheated grill grates and grill, on high heat, for about 5 minutes per side. Don't grill them longer than 10-12 minutes total, since the salmon will be very dry if you overcook it. Don't be nervous that the fish will be undercooked. Trust me, it won't be. Seafood cooks very quickly and there's nothing worse than dry, overcooked fish.
- Serve the kabobs, squeezing more fresh lemon juice on the grilled kebabs and garnishing with more fresh parsley.
Meal Prep
You can marinate the salmon up to a day in advance, just don't add the lemon juice until the last minute. Keep it refrigerated. The acidity in the lemon juice may cause the salmon to be mushy, since acid breaks apart the delicate salmon. 30 minutes before grilling, add the lemon juice and let the salmon come to room temperature, before placing it on the grill.
What should you do with thinner pieces of salmon?
It's completely normal to have some thinner strips of salmon from the tail end of the fillet.
Fold them over, tucking the thinner piece underneath, creating a thicker piece. This way, it'll be about the same size as the rest of the salmon pieces and cook at the same rate.
With this little trick, the salmon pieces won't fall apart or overcook.
What to serve with the Salmon Kabobs:
- Salt Potatoes
- Long Grain White Rice
- Garlic Green Beans
- Broccoli Cauliflower Salad
- Cauliflower Tomato Salad
- Use the grilled salmon kabobs to make the best Fish Tacos.
Grilled Salmon Kabobs
Grilled salmon kabobs are one of the most delicious healthy meals and the simple marinade is perfect. It is so easy to prepare, resulting in juicy, flavorful kabobs.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 8 kabobs 1x
- Category: Entree
Ingredients
- 3-4 lbs salmon boneless, skinless fillet
- ¼ cup olive oil, plus additional oil for the grill grates (we use avocado oil for the grill)
- 3-6 garlic cloves, minced
- ½-¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ - 1 Tablespoons dry herbs and spices (granulated garlic and onions, dry parsley, basil, chives, etc., paprika, cayenne, etc., Trader Joe's Onion Salt, Old Bay and Lemon Pepper mixes are all great.)
- 1 Tablespoon fresh parsley, chopped
- ½ - 1 teaspoon lemon zest, juice of 1 lemon juice, and 1 lemon to serve with the salmon
Instructions
- Cut the salmon into 1 ½ - 2 inch cubes. Add the olive oil, garlic, lemon juice, salt, pepper, dry herbs and spices and mix to combine.
- Thread the salmon onto skewers. Place the salmon pieces close to each other, so they don't dry out as they are grilling.
- Preheat your grill on high heat for at least 15 minutes, covered. Clean your grill grates. Take a wad of paper towels and holding them with a pair of tongs, dip them into a small bowl of oil and brush the grill grates 3-5 times. This will help to create a barrier on the grates, making them somewhat nonstick. Even though fish is very delicate and will still stick a little bit to the grill, brushing the grates numerously with oil helps a lot in preventing your whole kebab from tearing into a sorry mess, but instead creating beautiful charred grill marks.
- Place the salmon skewers on the preheated grill grates and grill, on high heat, for about 5 minutes per side. Don't grill them longer than 10-12 minutes total, since the salmon will be very dry if you overcook it.
- Serve the salon kabobs, squeezing more fresh lemon juice on them and garnishing with more fresh parsley.
Notes
Using bamboo skewers?
Make sure to soak them in water for at least 30 minutes before threading the salmon onto them. This will help the skewers from splintering when you are threading them onto the skewers as well as preventing the ends from burning too quickly on the grill. (Although they still might burn if they are too thin.) Place the salmon pieces close to each other, so they don't dry out as they are grilling.
Meal Prep
You can marinate the salmon up to a day in advance, just don't add the lemon juice until the last minute. Keep it refrigerated. The acidity in the lemon juice may cause the salmon to be mushy, since acid breaks apart the delicate salmon. 30 minutes before grilling, add the lemon juice and let the salmon come to room temperature, before placing it on the grill.
Olga, what would you advise to do with a leftovers? Thanks
We eat them cold, but you can also make Salmon Melts or Salmon and Rice Burritos.
Just made these but without garlic since hubby is allergic to it, I always have to substitute things since most Russian and Ukrainian food has onions and garlic, nevertheless I added toasted sesame oil and apple cider vinigar to give it some kind of a yummy flavor and they where delicious! I just am so tired of making salmon the regular way, so we are in love with this recipe and idea of a kabob. Each piece is so flavorful, just melts in your mouth! Thank you for sharing this, love your blog it's so beautiful!
Inessa Bilak
I'm so glad you enjoyed these Salmon Kebabs, Inessa:).
Hi Olga! Where do you buy fresh salmon ? Whenever I look for it . I can't find big thick salmon.
I buy it at many different stores in the area. I just buy whatever looks fresh. We have many good options in our area, Publix, Fresh Market, Costco, Whole Foods, local fish markets. I hope you're able to find something in your area too, Kristina.
Thank you Olga I will check out those stores for sure for the fresh salmon! Thank you for sharing delicious recipes!
This is an amazing recipe! Salmon is my favorite type of fish meat. Will definitely make this for the family gathering!
Thanks for sharing:)
I hope you enjoy it, Aleksandria. This is always a hit in our family.
Hi Olga, I was looking thru the web for recipes when I came across your website, LOVE it cause your recipes
are easy to follow. I am so crazy about cooking, I am from New Zealand we love our food in the oven, in the ground ( HANGI ) and on a BBQ. I am so glad I found this website so enjoy your recipes, keep up the fantastic work, I will try your salmon kebabs tonite. Thanks
Thanks for stopping by and welcome:). I'm so happy to hear your nice feedback. I hope you enjoy the salmon.
Hello Olga, I found your blog last week (was looking for a bulochki recipe) and ended up going through many of your posts about your life and health. Oh my - you are one tough, brave little woman! I started crying when I read about the safe arrival of your son. God bless. I am an Australian dietitian with Russian parents so I could relate to your stories deeply. Its ironic that a food blogger would be kept nourished by TPN.
Last night I cooked these salmon kebabs - they were easy, fast and delicious. Thank you. Stay well lovely Olga and cherish that beautiful boy of yours.
Thank you for the kind words, Lydia and welcome to my blog. I still get tearful thinking of my miracle baby boy.
I'm glad you enjoyed the Salmon Kebabs.
I can remember trying these salmon kebabs for the first time! We were wowed and they are now one of our favorites! Thanks for always having us as guinea pigs 🙂
Someone needs to do the job, LOL. You guys are all such willing subjects. I love having you over and getting all your feedback on the food that comes out of our kitchen.
Olya,
These look so good!!!! Your mom is a genius for coming up with such delicious recipes!!!!! Thank you for sharing the recipe! I don't have a grill, do you think I can make it in the oven? If yes, what temperature should I use? Should I cover it or not? To compensate for the smoky grill flavor, add liquid smoke? See, I am good at baking, but not so good at cooking. Thank you for your time, expertise and response.
Yes, my Mom is a brilliant cook. You could probably cook the salmon kebabs in the oven, but under the broiler and for about 5 minutes per side only. Fish overcooks SO quickly. I would also put the oven rack as high as you can, so the fish is right under the broiler.
I personally don't like using liquid smoke, but if you do, go ahead.
I hope you enjoy it. Let me know how it turns out.
Judging from all of those family pictures at the bottom, these salmon kebabs must very delicious! I love how your family enjoys trying such yummy recipes! Thanks for sharing 🙂
We sure do enjoy good food with the family:).