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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade deliver tender, juicy salmon chunks and colorful vegetables cooked right on the skewers. Quick grilling over medium-high heat creates lightly charred edges while the lemon-dill flavor stays bright.
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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: 560
Ingredients Method Notes

Ingredients
  

Salmon and vegetables
  • 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
Marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic minced (about 2 cloves)
  • 1 tbsp fresh dill chopped
  • salt to taste
  • pepper to taste
To assemble and serve
  • 1 wooden skewers soaked
  • 1 lemon wedges
  • 1 fresh dill for garnish

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, dill, salt, and pepper until combined and fragrant.
  2. Marinate the salmon for 30 minutes, and do not marinate longer since the acid can start cooking the fish.
Assemble the kebabs
  1. Thread salmon and vegetables alternately onto soaked wooden skewers, leaving a little space between pieces so they grill evenly.
Grill and serve
  1. Grill the kebabs over medium-high heat for 3-4 minutes per side, until the salmon is cooked through and looks opaque.
  2. Serve immediately with lemon wedges and fresh dill for bright, herby finish.

Notes

Marinate in the fridge for exactly 30 minutes; longer can make the salmon feel overly firm. Store leftovers in an airtight container in the refrigerator up to 2 days; freezing is not recommended because vegetables can soften and salmon texture changes. For a lighter option, use 1 tbsp olive oil and add a splash of extra lemon juice to the marinade.