These Grilled Salmon Kabobs are one of my favorite quick seafood dinners for summer. Tender cubes of salmon are tossed in a bright Mediterranean marinade with lemon, garlic, olive oil, oregano, cumin, coriander, and paprika, then grilled until flaky with lightly charred edges.
They're ready in about 30 minutes, so they work just as well for a healthy weeknight dinner as they do for a weekend cookout. I like using thicker center-cut salmon because it holds together better on the grill and stays moist inside.
Serve these salmon skewers with rice pilaf, grilled vegetables, Greek salad, or a drizzle of tzatziki for an easy Mediterranean-inspired meal.
Quick Look
- Flavor: Lemon, garlic, oregano, cumin, coriander, paprika
- Best salmon to use: Center-cut King or Atlantic salmon, about 1 inch thick
- Marinating time: 20 minutes, up to 1 hour
- Cook time: 8 to 10 minutes
- Cooking method: Grill, grill pan, or broiler
- Best served with: Rice pilaf, Greek salad, grilled vegetables, tzatziki, or quinoa salad
Why this Recipe Works
These Mediterranean grilled salmon kabobs are one of my favorite summer meals. They're coated with a marinade of lemon, garlic, olive oil, herbs, and spices. The lemon zest and juice bring brightness, while the blend of cumin, coriander, and paprika adds warmth. It's a delicious combination of flavors!
The tender, flaky salmon and flavorful marinade, combined with the char from the grill, make this an easy summer dinner the whole family will love. And if you don't have a grill, no problem! I've included instructions for making them on the stovetop or oven too.
Best of all, this healthy, flavorful dish is ready in just 30 minutes!
Ingredient Notes
- Salmon: Use thick, center-cut salmon fillets around 1 inch thick. King salmon and Atlantic salmon are great because they have more fat and stay moist on the grill. Avoid thin tail pieces, which are harder to cube and can overcook quickly.
- Lemon zest and juice: Lemon zest adds bright citrus flavor without extra acidity, while lemon juice helps flavor the marinade. Because the marinade contains lemon juice, keep the marinating time to 20 minutes to 1 hour.
- Olive oil: Use mild or light olive oil. It has a more neutral flavor and handles the grill heat better than extra-virgin olive oil.
- Spices: Oregano, cumin, coriander, and paprika give the salmon warm Mediterranean flavor without making it spicy.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Grilled Salmon Kabobs
- Make the Marinade - Stir together the marinade ingredients in a mixing bowl.
- Marinate the Salmon - Remove the salmon skin if present, then cut into 1½-inch cubes. Add the salmon cubes to the marinade and gently stir to coat them. Refrigerate for 20 minutes, up to an hour.
Tip: Avoid marinating much longer because the lemon juice can start to affect the texture of the fish.
- Prepare the Grill and Kabobs - Clean your grill grates and wipe them with a light coating of cooking oil. Then, preheat your grill to medium-high heat, around 400°F to 425°F. While the grill heats, skewer the salmon cubes.
Tip: If using wooden skewers, soak them for 30 minutes to avoid burning on the grill. - Cook the Kabobs - Grill the salmon for 8 to 10 minutes total, turning carefully once or twice, until lightly charred and the salmon flakes easily or reaches 145°F.
Expert Tips
- Soak wooden skewers: If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Use thick, center-cut salmon: Thicker pieces are easier to cube and hold together better on the grill. Avoid tail pieces.
- Keep them even: Cut the salmon into evenly sized pieces and group similar-sized pieces on the same skewer so they cook at the same rate.
- Turn carefully: Use a thin fish spatula and tongs, or thread the salmon onto double skewers if using thin, rounded skewers to make turning easier.
- Do not marinate too long: Because the marinade contains lemon juice, 20 minutes to 1 hour is plenty.
- Watch for flare-ups: The oil in the marinade can cause flare-ups when you first add the kabobs to the grill, so I cook them with the lid open for the first minute or two, then close the lid so they cook more evenly.
No Grill? Try These Cooking Options
- Grill pan: Heat a lightly oiled grill pan over medium-high heat. Cook the salmon kabobs for 8 to 10 minutes, turning carefully once or twice, until the salmon flakes easily.
- Broiler: Place the kabobs on a foil-lined sheet pan or broiler pan. Broil about 6 inches from the heat for 8 to 10 minutes, turning once halfway through.
- Oven: Place the kabobs on a parchment-lined sheet pan and bake at 400°F for 8 to 12 minutes, depending on the size of the salmon cubes.
What to Serve with Salmon Kabobs
These grilled salmon kabobs are great with simple Mediterranean-inspired sides. For a quick weeknight dinner, serve them with warm pita wedges, Instant Pot rice pilaf, and grilled broccolini.
They're also excellent with:
- Quinoa Greek salad
- Greek cucumber tomato salad
- Grilled vegetable kabobs
- Air fryer roasted broccoli and cauliflower
- Homemade tzatziki sauce
For a lighter meal, serve the salmon over salad greens or a grain bowl with cucumbers, tomatoes, feta, and a squeeze of lemon.
Storage and Reheating
Grilled salmon kabobs make great leftovers. You can eat them right from the fridge served over a salad or grain bowl or reheat them with veggies for an easy dinner or healthy workday lunch.
Store leftovers in an airtight container and refrigerate for up to 2-3 days.
Reheat leftovers in the microwave for around 1 minute until just heated through. Or heat in a 275°F oven for 7-8 minutes.
Frequently Asked Questions
Marinate salmon kabobs for 20 minutes and up to 1 hour. Since this marinade contains lemon juice, avoid marinating much longer or the texture of the salmon can become too firm.
Use thick, center-cut salmon fillets, such as King salmon or Atlantic salmon. They are easier to cut into cubes and stay moist on the grill.
It is important to clean your grill grates and lightly coat them with oil before cooking the salmon to prevent it from sticking. Preheating the grill also helps create a quick sear on the salmon and prevents sticking. I also use a thin fish spatula and a set of tongs to carefully turn the salmon.
I highly recommend cooking your veggies on separate skewers so the salmon does not overcook. Choose quick-cooking vegetables like zucchini, cherry tomatoes, red onion, or bell peppers.
Yes. Use a grill pan, broiler, or oven. Cook until the salmon flakes easily and reaches 145°F.
More Salmon Recipes
📖 Recipe
Grilled Salmon Kabobs
Ingredients
- 1½ pounds salmon , cut into 1½-inch cubes
Marinade
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon paprika
- salt and pepper, to taste
Instructions
- Stir together the marinade ingredients in a mixing bowl.
- Remove the salmon skin if present, and cut into 1½-inch cubes. Add the salmon cubes to the marinade and gently stir to coat them. Refrigerate for 20 minutes, up to an hour.
- Clean your grill grates and wipe them with a light coating of cooking oil. Then, preheat your grill to medium-high, around 400°F to 425°F. While the grill heats, skewer the salmon cubes.
- Grill the salmon for 8 to 10 minutes total, turning carefully once or twice, until lightly charred and the salmon flakes easily or reaches 145°F.
Notes
- If you're using wooden skewers, soak them in water while the salmon marinates so they won't burn on the grill.
- If your salmon has the skin on, remove the skin before cutting it into cubes.
- Try to cut the salmon into evenly sized pieces. And group similarly sized pieces on each skewer so you can adjust the cooking time for smaller, thinner pieces.
- The oil in the marinade can cause flare-ups when you first add the kabobs to the grill, so I cook them with the lid open for the first minute or two, then close the lid so they cook more evenly.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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