Salmon Kabobs are seasoned with a simple, flavorful marinade with fresh herbs and garlic, then grilled to juicy, flaky perfection. Ready in less than 30 minutes, you’ll want to be grilling these salmon kabobs all summer long!
These salmon kabobs are the perfect summer dinner for dining al fresco. I usually serve with fresh and easy side dishes, like Panzanella Salad. It’s so delicious and you can toss the salmon into the salad if you want. Or try my Roasted Lemon Potatoes, Mediterranean Green Bean Salad, or Fresh Corn Salad.
This super simple summer dinner starts with chunks of fresh salmon, marinated with herbs and garlic. Thread them on skewers with lemon slices and grill. Salmon is not only delicious but healthy as well, with tons of omega 3s, vitamins, and nutrients. We enjoy eating salmon year-round with recipes like Air Fryer Salmon with Lemon Butter Sauce, Baked Honey Mustard Salmon, and Salmon Patties.
How to Make Salmon Kabobs
Prep your outdoor grill. Turn the grill to high heat (about 450 degrees) and make sure the grates are clean. You’ll oil them later just before placing the salmon kabobs on the grill.
Marinate the salmon. Whisk together olive oil, fresh dill and garlic, salt, and pepper. Toss the salmon in the marinade just enough to coat each piece.
Thread the skewers. Pierce the salmon with the skewers, alternating between salmon and lemon slices.
Grill salmon kabobs. Lightly oil your grill, then place the kabobs over the heat, cooking for several minutes then flipping over to finish.
How long do you cook salmon kabobs on the grill?
Grilled salmon kabobs take about 4-5 minutes per side. The optimal temperature for salmon, and most fish, is 145 degrees. However, since it will continue cooking, I recommend removing the salmon kabobs from the grill when they reach about 130-135 degrees.
As with most recipes, it’s fun to play around with different flavors. Sometimes I’ll add paprika to the mix or even a spicy cajun seasoning. Swap out the lemon for lime and mix in cilantro instead of dill for a southwest vibe. Or use tons of lemon and garlic and add zucchini and tomatoes to the skewers more of a Mediterranean flavor.
Recipe Tips and Notes
- If using wooden skewers, soak them in water beforehand.
- I like to use 2 skewers for fish so if the fish flakes, you have a backup.
- To prep ahead of time, place the fish in the marinade and refrigerate, tightly sealed, for up to 24 hours.
- Store leftover salmon in an airtight container for up to 3 days in the fridge. Salmon is pretty delicate, so if you want to reheat, do so gently. It’s also delicious in a salad!
- Since you’re already grilling, make it a grilled feast! Serve these salmon kabobs with Grilled Zucchini and Grilled Potatoes, with some juicy Grilled Peaches for dessert.
More Grilled Recipes
Grilled Salmon Kabobs
- 2 ½ pounds skinless salmon filets cut into 1 inch cubes
- 1 lemon cut in half and sliced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves pressed or crushed
- Prepare the grill for direct high-heat (about 450 degrees).
- Place the prepared salmon cubes in a medium sized bowl. Add the extra virgin olive oil, fresh dill, salt, pepper and garlic and gently stir until the fish is well coated.
- Carefully pierce the salmon with the skewers, alternating between salmon and lemon slices.
- Lightly oil the grill and cook the salmon skewers for 4-6 minutes per side, until the fish doesn’t stick.
- Cool for a total of 8-10 minutes until the internal temperature reads 130-135 degrees. The fish will finish cooking as it rests and should reach 145 degrees.
- Serve with additional fresh lemon wedges and fresh dill.
I like to use 2 skewers for fish so if the fish flakes, you have a backup.
The fish can marinade beforehand and even sit overnight in the seasonings if desired.