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Grilled Salmon Kebabs

Salmon skewers with lemon-herb marinade and colorful vegetables—grilled until the salmon stays tender and cooked through. This grilled fish kebab method uses a short 30-minute lemon marinade for bright flavor and juicy chunks.
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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
  

Kebab 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 (2 cloves).
  • 1 tbsp fresh dill Chopped.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, dill, salt, and pepper until well combined, with no garlic clumps visible.
Marinate and assemble skewers
  1. Marinate the salmon for 30 minutes and avoid longer marinating because the lemon acid can start to cook the fish.
  2. Thread salmon and vegetables alternately onto soaked wooden skewers, spacing chunks evenly for even 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 with a fork.
Serve
  1. Serve immediately with lemon wedges and fresh dill for bright, fresh flavor.

Notes

Pro tip: Keep the marinade time to 30 minutes exactly for bright lemon flavor without the salmon getting mealy. Refrigerate leftovers in a sealed container for up to 3 days; freeze is not recommended because grilled salmon kebabs can become softer when thawed. For a dairy-free option, keep the recipe as written (it’s already naturally dairy-free).