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Grilled Salmon Kebabs

Grilled salmon kebabs with tender 1-inch salmon chunks coated in a lemon-herb marinade. Quick medium-high grilling plus colorful zucchini, red pepper, and red onion makes bright, healthy seafood grilling skewers.
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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: 540
Ingredients Method Notes

Ingredients
  

Salmon kebab base
  • 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
  • 1 wooden skewers soaked
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

Method
 

Make the lemon-herb marinade
  1. Whisk olive oil, lemon juice, garlic, fresh dill, salt, and black pepper until smooth and evenly combined (no lumps of garlic). Visual cue: the mixture looks glossy and uniformly green-flecked.
  2. Marinate the salmon for 30 minutes (not longer), keeping it refrigerated while it soaks. Visual cue: salmon pieces look slightly opaque on the edges.
Assemble the kebabs
  1. Thread salmon cubes and zucchini, red bell pepper, and red onion alternately onto soaked wooden skewers, leaving a little space between pieces. Visual cue: colorful vegetables alternate between pink salmon chunks.
Grill and serve
  1. Grill the kebabs over medium-high heat for 3 to 4 minutes per side until the salmon is cooked through. Visual cue: salmon turns from translucent to opaque and flakes with light pressure.
  2. Serve immediately with lemon wedges and fresh dill. Visual cue: a bright lemon wedge and a final sprinkle of dill over the hot kebabs.

Notes

Pro tip: keep the salmon marinating time at exactly 30 minutes—lemon juice firms the fish, so going much longer can make it feel mealy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the skewers don’t dry out. Freezing isn’t recommended because vegetables can soften. For a dairy-free swap, use extra dill and a little more lemon juice in place of any creamy sides you might otherwise serve.