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.
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.
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.
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