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Grilled Salmon Kebabs

Salmon skewers with a lemon-herb marinade and juicy grilled vegetables. Tender 1-inch salmon cubes cook through quickly over medium-high heat for a clean, flavorful seafood kebab.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon kebabs
  • 1.5 lb salmon fillets Cut into 1-inch cubes.
  • 1 zucchini Cut into chunks.
  • 1 red bell pepper Cut into chunks.
  • 1 red onion Cut into chunks.
  • 1 wooden skewers Soaked (for easier grilling).
Lemon-herb marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic Minced (about 2 cloves).
  • 1 tbsp fresh dill Chopped.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, dill, salt, and pepper until evenly combined and fragrant.
Marinate the salmon
  1. Marinate the salmon for 30 minutes (not longer, as acid can cook fish), and keep it refrigerated while it soaks.
Assemble the skewers
  1. Thread salmon and vegetables alternately onto soaked wooden skewers, leaving small gaps so pieces grill evenly.
Grill and serve
  1. Grill the kebabs over medium-high heat for 3-4 minutes per side, turning once, until the salmon is cooked through and opaque with grill marks.
  2. Serve immediately with lemon wedges and fresh dill for bright finishing flavor.

Notes

Pro tip: marinate only 30 minutes for best texture—any longer can start to “cook” the fish from the lemon. Refrigerate leftovers in a covered container up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture. For a dairy-free swap, keep the recipe as-is (it’s already dairy-free) and use an extra squeeze of lemon if you prefer less seasoning.