If you’re looking for a quick, healthy fish dinner that you can cook on the grill, THIS is the one! These salmon kabobs might look fancy, but they come together easily and can be cooked on the grill or in the oven in just a few minutes. Pair salmon skewers with a creamy salmon sauce and your favorite sides to create a new summer dinner favorite for your family. Need more salmon grilling ideas? You can grill salmon fillets without the skewers too! I also love making a classic Cedar Plank Salmon on the grill to give it a smoky flavor without the smoker.
Salmon Kabobs Recipe Highlights
Delicious Marinade – Salmon benefits so much from a quick marinade that brings out it’s flavors. This salmon skewers marinade recipe uses honey, garlic, lemon, and dill, and it’s absolutely amazing. Quick Cooking – Whether you choose to grill these salmon kabobs or cook them under the broiler in your oven, it only takes 6 or 8 minutes! A Healthier Alternative – If you’re looking for an alternative to chicken and beef, try salmon! It’s packed with Omega-3s, healthy fats, and protein, and this recipe is naturally gluten-free and dairy free.
Key Ingredients
Here’s what you need to make these easy Grilled Salmon Kabobs: Complete list of ingredients and amounts can be found in the recipe card below.
Salmon: I’m using a large whole salmon filet to make these kabobs, but you can just as easily make this recipe with a few smaller portions. We don’t want the skin on for this recipe, so remove it if needed. Olive Oil: I always add oil to grilling marinades. The oil helps protect the meat from burning and sticking to the grill. Honey and Dijon Mustard: Salmon goes really well with slightly sweet applications, and honey mustard is my favorite way to do that. You can substitute with maple syrup or agave if you like. Garlic: Mince up three fresh cloves to add rich, savory flavor. Lemon: You’ll need lemon juice to add acidity to the salmon kabob marinade, and we’ll also be adding lemon slices to the skewers for extra flavor and moisture. Fresh Dill: I love dill with all kinds of fish! Add it to the marinade, and save a little bit to use as a garnish at the end.
How To Make Grilled Salmon Kabobs
Before you get started, add your wooden skewers to a container of water, and soak them for at least 30 minutes to prevent them from burning.
Baked Salmon Kabobs
If you’d rather not grill these, you can easily make them in your oven!
Recipe Tips
Check for bones: Even really well butchered salmon will have a few pin bones. Feel for the bones with your fingers as you’re cutting the salmon into cubes, and remove any you find with a pair of tweezers. Use two skewers per kabob: Doubling the skewers up will help to keep the salmon from falling off while it’s cooking. You can also use thin metal skewers if you have them. Serve with a sauce: My creamy and tangy Salmon Sauce is so tasty with these kabobs.
Storing Tips
Once cooked, salmon will stay fresh in an airtight container in the fridge for up to 3-4 days. You can reheat it gently, or enjoy the grilled salmon cold, added to a salad or turned into a sandwich or a wrap.
What To Serve With Salmon Kabobs
You can serve these tasty fish skewers with all of your favorite summer side dishes like pasta salads and potato salads! I had some leftover Mexican Pasta Salad in the fridge, and it was delicious with some grilled vegetables and some crunchy cucumbers. Here are some more of my favorite sides that go wonderfully with grilled dishes:
Smashed Potato Salad – The tzatziki sauce on this crispy potato salad also has lots of dill in it, so it’s a great pairing! BLT Pasta Salad with Ranch Dressing Creamy Broccoli Slaw Easy Instant Pot Potato Salad
How do you grill salmon without it falling apart?
It’s tricky, but it can be done! Here I’m using two bamboo skewers per kabob, this way, the flaky fish is more stable and supported, and less likely to fall off. Handle the kabobs gently as you’re grilling them and you should be all set. You can get even more tips on this topic in my Grilled Salmon Recipe.
How do you keep kebabs from sticking to the grill?
The best way to keep anything from sticking to the grill is to ensure that you are starting with clean grill grates. I like to lightly coat mine with cooking oil after the grill has preheated. Preheating the grill is also key. Add your salmon kabobs to a hot grill, and avoid touching or turning them for several minutes, or until the outside of the meat has seared enough to be removed easily from the grates.
Should Salmon Be Cooked All the Way Through?
Yes, salmon should be cooked until it’s opaque (solid) throughout. Temperature-wise, FDA recommendations say that salmon should be cooked to a temperature of 145°F/63°C, although many professional chefs prefer a bit less than that, or 125°F/52°C and that’s what I aim for. You can decide which guideline you prefer to follow. Mix up this delicious salmon marinade and be ready to enjoy the most delicious, flaky fish skewers you’ve ever had! Don’t forget to Pin this recipe so that you can find it later. © Little Sunny Kitchen
