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Grilled Salmon Kabobs

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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.

Ingredients

Scale
  • 34 lbs salmon boneless, skinless fillet
  • 1/4 cup olive oil, plus additional oil for the grill grates (we use avocado oil for the grill)
  • 36 garlic cloves, minced
  • 1/23/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/21 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
  • 1/21 teaspoon lemon zest, juice of 1 lemon juice, and 1 lemon to serve with the salmon

Instructions

  1. Cut the salmon into 1 1/2 – 2 inch cubes. Add the olive oil, garlic, lemon juice, salt, pepper, dry herbs and spices and mix to combine. 
  2. Thread the salmon onto skewers. Place the salmon pieces close to each other, so they don’t dry out as they are grilling. 
  3. 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.
  4. 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.
  5. 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.

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