These grilled salmon kabobs feature a delicious Mediterranean marinade that is bursting with flavor. And they're ready in just 30 minutes, making them perfect for a healthy weeknight dinner.
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 - I recommend using King salmon or Atlantic salmon for these salmon skewers. They have a higher fat content and are larger than other varieties, so they're perfect for grilling. You'll get larger cubes, and the extra fat helps keep them moist and juicy. Look for a piece from the middle of the fish that is around 1 inch thick. Avoid tail pieces.
- Fresh Lemon - The lemon zest and juice add a ton of flavor to this marinade, so I highly recommend using fresh lemon juice instead of bottled lemon juice.
- Olive Oil - Use a mild or light olive oil for this marinade. It has a milder flavor and a higher smoke point so that it won't burn on the hot grill.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Make the Marinade - Stir together the marinade ingredients in a mixing bowl.
- Marinate the Salmon - Add the salmon cubes and gently stir to coat them. Refrigerate for 20 minutes, up to an hour.
- 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. While the grill heats, skewer the salmon cubes.
- Cook the Kabobs - Grill the salmon for 4-5 minutes, then flip and cook for another 4-5 minutes to your preferred doneness.
Expert Tips
- 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.
What to Serve with Salmon Kabobs
These kabobs are a versatile dish. You can serve them with veggie kabobs or a simple side of veggies like my grilled broccolini or my air fryer roasted broccoli and cauliflower. And my instant pot rice pilaf is perfect for a starchy side that's quick and easy.
They're also excellent served over a salad like my quinoa Greek salad or, to top off, a grain bowl.
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.
Frequently Asked Questions
An outdoor grill adds a smoky char to the kabobs, but they're just as tasty made indoors on a grill pan or in your oven.
For the stovetop, heat a grill pan to medium-high and brush the pan with oil. Add the kabobs and cook for 5 minutes, then flip and cook for another 4-6 minutes.
For the oven, heat your broiler to medium-high. Add the kabobs to a broiler pan and cook on the top rack for 10-12 minutes, flipping them halfway through.
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.
More Salmon Recipes
📖 Recipe
Grilled Salmon Kabobs
Ingredients
- 1½ pounds salmon , cut into 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.
- Add the salmon cubes 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. While the grill heats, skewer the salmon cubes.
- Grill the salmon for 4-5 minutes, then flip and cook for another 4-5 minutes to your preferred doneness.
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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