Salmon kabobs are not only delicious but also incredibly versatile. The tender, juicy salmon is rich in omega-3 fatty acids and takes on flavors beautifully from marinades or seasoning blends. This recipe is quick to prepare and grill, making it an excellent choice for busy nights. Plus, the vibrant vegetables add texture, color, and nutrients, turning this dish into a complete meal on a stick. It’s also easy to customize and scale for gatherings or family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh salmon fillets, skin removed and cut into chunks
Red bell pepper, cut into squares
Yellow bell pepper, cut into squares
Red onion, cut into chunks
Zucchini, sliced
Olive oil
Lemon juice
Garlic, minced
Salt
Black pepper
Dried oregano or dill (optional)
Skewers (wooden or metal)
Directions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and optional herbs for the marinade.
Add the salmon chunks to the marinade and toss to coat. Let marinate for 15–30 minutes in the refrigerator.
Preheat the grill to medium-high heat.
Thread salmon and vegetables alternately onto the skewers.
Grill the kabobs for 8–10 minutes, turning occasionally, until the salmon is cooked through and the vegetables are slightly charred.
Remove from the grill and serve immediately.
Servings and timing
This recipe yields approximately 4 servings. Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes
Variations
Use shrimp or chicken instead of salmon for a different protein.
Add mushrooms, cherry tomatoes, or pineapple chunks for variety.
Swap the lemon marinade with a teriyaki or spicy chili glaze for different flavor profiles.
Try using smoked paprika or cumin in the marinade for a smoky twist.
Make them oven-friendly by baking at 400°F (200°C) for 12–15 minutes.
Storage/Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10–12 minutes or warm them gently in a skillet. Avoid microwaving, as it can dry out the salmon. If possible, remove the vegetables and reheat separately for better texture.
FAQs
How do I know when the salmon is fully cooked?
The salmon should be opaque and easily flake with a fork. Internal temperature should reach 145°F (63°C).
Can I make these kabobs in the oven?
Yes, bake them at 400°F (200°C) for 12–15 minutes, turning once halfway through.
What kind of salmon works best for kabobs?
Fresh, firm salmon fillets like sockeye or Atlantic work best. Avoid very thin or soft cuts.
Can I prepare the kabobs in advance?
Yes, you can marinate and skewer them a few hours in advance. Keep them refrigerated until ready to grill.
Do I need to remove the salmon skin?
Yes, removing the skin helps the salmon cook evenly and makes skewering easier.
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before marinating.
How can I prevent the salmon from sticking to the grill?
Oil the grill grates well or brush the kabobs with additional oil before placing them on the grill.
Are salmon kabobs healthy?
Yes, they’re packed with lean protein, healthy fats, and nutrients from the vegetables.
What sides go well with salmon kabobs?
Rice pilaf, quinoa salad, couscous, roasted potatoes, or a fresh green salad pair wonderfully.
Can I use a grill pan instead of an outdoor grill?
Absolutely. A stovetop grill pan works great for indoor cooking.
Conclusion
Salmon kabobs are a simple yet elegant way to enjoy the rich flavor of salmon in a fun and customizable format. Whether you’re grilling outdoors or cooking indoors, this recipe delivers a healthy, colorful, and satisfying meal in under 30 minutes. With plenty of ways to personalize it, salmon kabobs are sure to become a staple in your dinner rotation
Salmon kabobs are a quick, healthy, and flavorful meal made with chunks of salmon and vibrant vegetables, perfect for grilling or baking. Ideal for weeknights, meal prep, or gatherings.
Ingredients
1 lb fresh salmon fillets, skin removed and cut into chunks
1 red bell pepper, cut into squares
1 yellow bell pepper, cut into squares
1 red onion, cut into chunks
1 zucchini, sliced
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano or dill (optional)
Skewers (wooden or metal)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and optional herbs to make the marinade.
Add the salmon chunks to the marinade and toss to coat. Marinate for 15–30 minutes in the refrigerator.
Preheat the grill to medium-high heat.
Thread salmon and vegetables alternately onto the skewers.
Grill the kabobs for 8–10 minutes, turning occasionally, until salmon is opaque and cooked through and vegetables are slightly charred.
Remove from the grill and serve immediately.
Notes
Use shrimp or chicken instead of salmon for a protein variation.Add cherry tomatoes, mushrooms, or pineapple for extra flavor and color.Can be baked in the oven at 400°F (200°C) for 12–15 minutes if grilling is not an option.Store leftovers in the fridge for up to 3 days and reheat in the oven or skillet for best texture.
