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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade and tender 1-inch salmon cubes, paired with colorful zucchini, bell pepper, and red onion. Quick 10-minute grilling gives lightly charred edges while keeping the fish juicy.
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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.
  • 2 zucchini Cut into chunks.
  • 1 red bell pepper Cut into chunks.
  • 1 red onion Cut into chunks.
  • 0.25 cup olive oil For the marinade.
  • 2 tbsp lemon juice For the marinade.
  • 2 cloves garlic Minced for the marinade.
  • 1 tbsp fresh dill Chopped for the marinade.
  • Salt To taste (for marinade).
  • pepper To taste (for marinade).
  • Wooden skewers Soaked before grilling.
  • lemon wedges For serving.
  • fresh dill For garnish/serving.

Equipment

  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, fresh dill, salt, and pepper until well combined.
  2. Marinate salmon for 30 minutes in the mixture (do not marinate longer, since the acid can cook the fish).
Skewer and grill
  1. Thread salmon and vegetables alternately onto soaked wooden skewers, leaving a little space between pieces for even cooking.
  2. Grill over medium-high heat for 3-4 minutes per side, until salmon is cooked through and vegetables have grill marks.
Serve
  1. Serve the grilled salmon kebabs with lemon wedges and fresh dill.

Notes

Pro tip: keep marinating to 30 minutes or less so the salmon stays tender and not “cooked” by the lemon. Refrigerate leftovers in a sealed container up to 2 days; freeze cooked kebabs for up to 1 month (best reheated gently). For a lower-carb option, you can swap zucchini for mushrooms or add extra onion and bell pepper while keeping the same marinade.