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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade deliver tender, pink salmon chunks alongside colorful grilled vegetables. Skewered and cooked over medium-high heat for quick, even doneness.
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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
  

Main ingredients
  • 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
Lemon-herb marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic minced
  • 1 tbsp fresh dill chopped
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, fresh dill, salt, and black pepper until evenly combined, with a glossy, uniform look.
Marinate the salmon
  1. Add the salmon cubes to the marinade and turn to coat, then refrigerate for 30 minutes (not longer) to prevent the acid from cooking the fish early, until the salmon looks lightly opaque at the edges.
Assemble the kebabs
  1. Thread salmon and vegetables alternately onto soaked wooden skewers, keeping the pieces snug and evenly spaced for consistent grilling.
Grill
  1. Grill the kebabs over medium-high heat for 3-4 minutes per side until the salmon is cooked through and flakes easily, showing a pink center with lightly charred edges.
Serve
  1. Serve immediately with lemon wedges and fresh dill, finishing with a bright squeeze of lemon over the kebabs.

Notes

For best texture, keep the marinating time to 30 minutes (not longer) so the lemon doesn’t prematurely “cook” the salmon. Refrigerate leftovers in an airtight container for 2 days; freeze cooked kebabs for up to 2 months. For a dairy-free option (and naturally so), simply ensure no butter-based finishing sauce is used—this recipe is already naturally dairy-free.