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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade are juicy, tender, and cooked fast over medium-high heat. Thread salmon cubes with zucchini, bell pepper, and red onion for colorful seafood grilling every time.
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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
  

Kebab ingredients
  • 1.5 lb salmon fillets Cut into 1-inch cubes.
  • 2 zucchini Cut into chunks.
  • 1 red bell pepper Cut into chunks.
  • 1 red onion Cut into chunks.
  • 4 wooden skewers Soaked.
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.
  • 2 lemon wedges For serving.
  • 1 tbsp fresh dill For garnish.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper until combined and aromatic, 30-60 seconds, and you should see the mixture turn slightly lighter.
  2. Transfer the salmon cubes to a container and coat with the marinade, then let it marinate 30 minutes in the refrigerator (do not marinate longer because the acid can start cooking the fish).
Assemble the kebabs
  1. Thread salmon cubes and vegetable chunks alternately onto the soaked wooden skewers, leaving a little space between pieces so they grill evenly.
Grill and serve
  1. Preheat the grill to medium-high heat, aiming for steady heat before cooking the kebabs.
  2. Place the salmon kebabs on the grill and cook for 3-4 minutes per side, turning once, until the salmon is cooked through and the vegetables are lightly charred with grill marks.
  3. Serve immediately with lemon wedges and fresh dill for a bright, herb-forward finish.

Notes

Pro tip: marinate in the refrigerator and stick to the 30-minute window—lemon juice can “cook” the surface if you go longer. Store leftovers in an airtight container in the fridge for up to 3 days; freezer: no (vegetables and salmon texture won’t hold up as well). For a lighter swap, use half olive oil and half Greek yogurt in the marinade for a tangy, creamy coating.