Salmon Kabobs are are what Summer grilling is all about. They’re healthy, easy to make Cooked and topped with a zesty lemon marinade, and packed with vibrant Mediterranean flavors!

Salmon Kabobs

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Salmon Kabobs are what summer grilling is all about. They’re healthy, easy to make, topped with a zesty lemon marinade and packed with vibrant Mediterranean flavors!

summer grilling ideas- rainbow skewers

Rainbow Salmon Kabobs

These grilled salmon skewers will take less than 20 minutes to make and you end up with moist, flaky and colorful grilled salmon bites. They are seasoned with lemon juice, olive oil, salt and pepper, then grilled to perfection. 

I am a huge salmon fan so this recipe was right up my wheelhouse when making it. 

This salmon Shish kebab recipe is so versatile, too, it can be either broiled in the oven, cooked on stove top or grilled on an indoor or outdoor grill.

Salmon Kabobs are are what Summer grilling is all about. They’re healthy, easy to make Cooked and topped with a zesty lemon marinade, and packed with vibrant Mediterranean flavors!

Ingredients for Salmon Kabobs:

Salmon fillets- cut into 1-1/2 inch cubes

Pepper- I used 3 colors, but you can pick your favorite

Red onion

Salt and pepper

Marinade- A mix of lemon juice, olive oil, salt and pepper

ingredients for salmon shish kebab

You’ll also need:

grilled salmon skewers

How to Make Salmon Kabobs:

These salmon skewers are super simple to prepare. Once you have your skewers soaked in water, this recipe will be on your table in less than 20 minutes.

  • Cut the salmon into chucks: I like to cut the salmon into 1.5 inches cubes, rather than smaller chunks. If you cut the fish too small, the onions and peppers won’t have a chance to cook before the fish is overdone. Salmon cooks quick!
  • Cut the peppers and red onions into similar size pieces as the salmon. 
  • Prepare the marinade: In a small bowl add lemon juice, olive oil, salt and pepper and mix well. 
  • Thread salmon and veggies through prepared skewers (if you’re using wooden or bamboo skewers, you need to have soaked those in water for 30 minutes to 1 hour before use.)
  • Brush the salmon skewers both sides thoroughly with the prepare marinade, sprinkle with extra salt and fresh ground black pepper. 
  • Arrange salmon Kabobs on medium preheated grill (350 F- 375 F), cover and cook for 6 to 8 minutes, turning once half way through, or until the salmon is cooked through and the pepper and onion are softened. Be on the look out, salmon cooks quick!
shish kebabs

You’ll love these Salmon Kabobs:

These rainbow salmon skewers fit into just about every healthy diet plan:

Low Calorie

Low Carb

Gluten Free

Paleo

whole 30 compliant

& DELICIOUS!

Frequently Asked Questions:

Can I cook salmon kabobs indoors? 

These Mediterranean salmon skewers can be made indoors on the stove top or in the oven if the weather is not agreeing with you, or you do not have access to an outdoor grill. There are a couple ways to cook these salmon kabobs indoors

  • Broiled in oven: Preheat broiler on high and place the top rack. Arrange the salmon skewers on a baking sheet and broil for about 8-10 minutes, turning half way through.
  • On stove top (griddle or grill pan): Heat a grill pan on the stove to high heat and place the kabobs on rotating so all sides get a good char. They will also take 3-4 minutes of cooking on each side.

What kind of fish is best for skewers?

It’s important to choose sturdy, meaty fish for skewers. You want thick filets so you can cut nice big chunks, and a firm texture that won’t fall apart or flake when cooked; such as: Tuna, swordfish, halibut, grouper and salmon.

How can you tell if salmon is done cooking?

Cooked salmon will turn a pink opaque color and easily flack along the white lines when finished. You can use fork to test to flakiness.

Do I leave skin on salmon?

Yes, I leave the skin on and discard after cooking. Salmon skin works as a protective barrier between the delicate flesh and a hot grill, pan or baking sheet.

How Long will Grilled Salmon Keep in the Fridge?

These salmon kabobs can be stored in an airtight container for up to 2 days in the fridge. I like to add it my Quinoa Hummus Bowl the second day.

What to Serve with Salmon Skewers?

I often serve salmon kabobs on top of a salad, or with homemade dips; Hummus or Baba Ganoush, Both are bright, creamy and perfect for this dish.

If you make this Salmon Kebab Recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Happy Eating!

The Best Salmon Kabobs Recipe

Salmon Kabobs- Salmon Kebab

Salmon Kabobs

Yield: 4
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Salmon Kabobs are are what Summer grilling is all about. They’re healthy, easy to make Cooked and topped with a zesty lemon marinade, and packed with vibrant Mediterranean flavors!

Ingredients

  • 1 lb salmon fillets, cut into 1-1/2 inch cubes
  • 16 (12-inch) bamboo skewers]
  • 1/2 each of a red, yellow, and orange bell pepper
  • 1/4 large red onion- cut into cubes

For Marinade:

Instructions

    1. Soak bamboo skewers at least 1 hour to prevent them from catching fire.
    2. In a small bowl add lemon juice, olive oil, salt and pepper and mix well. 
    3. Cut the salmon into 1 1/2 inch chunks. 
    4. Cut the peppers and the red onion into similar sized chunks. 
    5. Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.
    6. Brush the skewers liberally on both sides with marinade mixture and sprinkle with more salt and fresh ground black pepper.
    7. Arrange salmon Kabobs on medium preheated grill (350 F- 375 F), cover and cook for 6 to 8 minutes, turning once half way through (using tongs is the best way to turn the salmon skewers), or until the salmon is cooked through and the pepper and onion are softened. Be on the look out, salmon cooks quick!
    8. Serve with a squeeze of lemon and enjoy!

Notes

Alternatives: You can use zucchini and summer squash in place of the peppers.

Leftovers: Store it in the fridge in an air-tight container for up to 2 days.

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