Marinated grilled salmon kabobs are my summer go-to for a quick high protein main dish. Fresh salmon is marinated with garlic, herbs, and lemon, then grilled until tender and flaky.
Marinated salmon kabobs on the grill are an easy main that's ready in under an hour. They're full of flavor, and cooking them on the grill means that the fishy smell stays outside instead of lingering in your kitchen.
For these easy skewers, cubes of salmon (or your fave fish) are quickly marinated in oil, garlic, lemon juice, and fresh herbs, then quickly grilled until flaky and tender. To round out the meal, serve them with grilled beets with goat cheese, a big salad, and spiced grilled plums for dessert.
Why You'll Love This Recipe
- These grilled salmon skewers are easy to make and cook quickly, plus there are minimal dishes involved.
- They're healthy and a great source of protein.
- These grilled salmon kabobs are packed with flavor.
Ingredients and Substitutions
- Salmon--You can use any type of salmon or substitute trout or another firm white fish, such as halibut.
- Fresh herbs--Use whatever you've got on hand, and feel free to play around with a combination of herbs. I love oregano, thyme, parsley, rosemary, and basil.
- Lemon--This brings acidity to the dish and shouldn't be skipped. You should be able to get enough lemon juice from 1 half of a large lemon for the marinade, so hang on to the remaining half and serve it with your meal to squeeze over the kabobs.
- Whisk the herbs, garlic, lemon juice, and olive oil in a medium bowl.
- Place the cubed salmon in a resealable plastic bag and pour the marinade over the salmon. Seal the bag and marinate in the refrigerator for 20 to 30 minutes.
- Thread the salmon pieces onto skewers.
- Grill the salmon kabobs over medium heat until cooked through, 8 to 10 minutes.
That gunky white stuff you may see on the surface of your salmon when you cook it is called albumin. It's a liquid protein that solidifies when heated. It may not look particularly appetizing, but it is completely harmless and safe to eat.
Albumin typically solidifies when the fish is cooked over high heat or cooked for too long. To prevent it from forming, cook your salmon over medium or medium-low heat, and take care not to overcook it.
Definitely. You can make these in a grill pan on your stovetop, or over hot coals on your campfire. Oil the grill pan well, and sear the skewers, turning once, until cooked through.
You can also make them in your oven. Place the salmon skewers on a rimmed baking sheet and cook at 400°F (200°C) for about 10 minutes.
Of course! Adding vegetables allows you to play around with the flavors on your skewers, and you get an extra serving of vegetables in. Choose vegetables that will cook through in the same amount of time as the fish such as zucchini ribbons, mushrooms, or small slices of onion or pepper.
I recommend that you do. Flipping them will allow the fish to cook evenly and develop some caramelization on a couple of sides. Don't overdo it though; one turn during cooking is enough.
Tips and Troubleshooting
- If you're using wooden skewers, you'll need to soak them in water for at least 30 minutes before using them. Metal skewers don't require any soaking.
- Don't cut your fish pieces too small or they will be difficult to thread onto the skewer.
- Don't marinate your fish for longer than 30 minutes or it may become mushy.
- Oil your grill grate well before cooking as fish tends to stick. When flipping the skewers, don't force them off the grill. They'll release when they're ready.
- Clean your grill well after using so that you don't end up with residual fish flavors in the next thing you grill. You can find some great tips for cleaning your grill at Carnivore Style.
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Grilled Salmon Kabobs
- 4 wooden or metal skewers
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped mixed fresh herbs such as parsley, oregano, thyme, and rosemary
- 1 clove garlic minced
- ½ teaspoon kosher salt
- 1 pound salmon fillet cut into 1-inch (25-mm) cubes
- Oil for the grill
- In a small bowl, whisk the lemon juice, oil, herbs, garlic, and salt together.
- Place the salmon cubes in a resealable plastic bag or in a medium bowl and pour the marinade over.
- Marinate the fish in the refrigerator for 20 to 30 minutes.
- While the fish is marinating Preheat a grill to medium heat (350 to 400°F). Oil the grill grate well.
- Thread the fish onto skewers allowing the pieces of fish to touch, but not squishing them together.
- Grill the skewers, turning once, until tender and just cooked through. The fish should flake easily with a fork when prodded.
- Type of skewer--If you're using wooden skewers, you'll need to soak them in water for at least 30 minutes before using them. Metal skewers don't require any soaking.
- Cutting the fish--Cut the fish into even-sized pieces, but don't cut the pieces too small or they will be difficult to thread onto the skewer.
- Marinating time--Don't marinate your fish for longer than 30 minutes or it may become mushy.
- Preparing the grill--Oil your grill grate well before cooking as fish tends to stick. When flipping the skewers, don't force them off the grill. They'll release when they're ready.