Grilled Mediterranean Salmon Kabobs basted with a bright lemony garlic-herb sauce. Lightly charred salmon outside, juicy inside skewered with tender vegetables. Incredibly good flavor – quick and easy to make!
I make salmon routinely and I’ve skewered all sorts of meat (and even cheese) but this is the first recipe for Salmon Kabobs. Trust me – this is one recipe you don’t want to miss.
Salmon cubes are skewered with fresh zucchini, lemon slices and cherry tomatoes then brushed with a simple lemon-fresh herb and garlic basting sauce. They grill in minutes without marinating and are loaded with so.much.flavor.
These kabobs are ideal for Memorial weekend, Father’s Day and pretty much any day ending in the letter ‘Y’.
I love the flavor of Greek or Mediterranean food like you see here. That’s probably why I have so many Greek-inspired recipes on the blog – and when I can leave the mess at the grill, well . . . count me in.
Fresh herbs, bright lemon juice and zest and of course garlic. It’s an unbeatable flavor combination.
what’s in grilled Mediterranean salmon kabobs?
NOTE #1: you’ll be using two whole lemons for this recipe. One will be thinly sliced for the skewers. The other will be juiced and zested.
NOTE #2: Dry rosemary and oregano can be used in place of fresh for the basting sauce, but fresh herbs are recommended. I don’t recommend dry parsley.
- salmon filets skin removed, cut in 1 1/2 to 2″ chunks
- whole lemon thinly sliced
- zucchini
- cherry tomatoes
Basting Sauce:
- fresh parsley
- garlic cloves
- olive oil
- lemon juice and zest
- fresh rosemary (can use dry but fresh recommended)
- fresh oregano (can use dry but fresh recommended)
- salt and pepper
Prepping the salmon kabobs:
If you’re using wooden skewers, soak them in water for 15-20 minutes before grilling. NOTE: I double skewered the kabobs to make them easier to turn on the grill.
Whisk the chopped parsley, grated garlic, olive oil, lemon juice and zest, chopped rosemary, oregano, salt and pepper together in a small bowl then set aside.
how to make salmon kabobs:
Remove the skin from the salmon then cut it into 1 1/2″ to 2″ chunks. Very thinly slice the zucchini and the remaining lemon. Leave the tomatoes whole.
Thread the salmon, lemon, zucchini and cherry tomatoes onto the skewers alternating between fish and vegetables.
HOW TO GRILL SALMON KABOBS:
Preheat the grill to medium heat (350-375°).
Lightly brush olive oil onto the grates (or spray with cooking spray) so the kabobs don’t stick.
Brush the kabobs with the basting sauce then give them a light sprinkle of salt. Place them face down, baste the other side and close the grill cover.
Cook 8-10 minutes total turning and basting every 2-3 minutes until the salmon is cooked through.
You’ll know the salmon is finished cooking when it’s an opaque color, lightly charred and has an internal temp of 145° (a good instant read thermometer comes in handy). Watch closely so you don’t under or overcook it.
tips for the best grilled salmon kabobs:
- Cut the salmon into about 1 1/2 to 2″ chunks. If the pieces are too small the salmon may dry out.
- Soak wooden skewers in water 15-20 minutes before grilling.
- Double skewer the kabobs for easier turning/handling.
- Brush oil onto the grates before grilling to keep the kabobs from sticking.
- Turn and baste the kabobs to lightly char, evenly cook and add flavor everywhere.
- Thinly slice the lemon and vegetables. If the vegetables are too thick they’ll break instead of fold.
optional vegetables:
Instead of the vegetables shown here, you can also use:
- red onion
- summer squash
- bell peppers
- anything else you like on a kabob!
looking for more salmon recipes?
Cucumber Dill Salmon – pan seared salmon topped with a creamy (NO mayo!) cucumber dill sauce. Light, easy, healthy weeknight dinner ready in just 20 minutes.
Chili Maple Salmon – juicy, flaky salmon with a spicy-sweet 3 ingredient Thai chili – maple glaze. Another 20 minute recipe.
Honey Teriyaki Salmon – one pan and again, just 20 minutes to perfectly cooked salmon with a tangy-sweet 5 ingredient glaze.
Air Fryer Salmon – just another reason to love the air fryer – perfect salmon every time in just 10 minutes. Juicy inside, lightly crispy outside – a healthy recipe loaded with flavor.
Enjoy!
If you tried this Grilled Salmon Kabobs recipe or any other on the blog then I hope you’ll leave a comment and some stars!
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Ingredients
- 14-16 ounces salmon filets skin removed, cut in 1 1/2-2" chunks
- 1 large lemon thinly sliced
- 1 medium zucchini or summer squash thinly sliced
- 6-8 whole cherry tomatoes
- 10-12 bamboo skewers to double skewer, otherwise 5-6 skewers
Basting Sauce:
- 2 tablespoons fresh parsley chopped
- 2 whole garlic cloves grated
- 3 tablespoons olive oil
- 1 large lemon juice and zest
- 1 tablespoon fresh rosemary OR 1 teaspoon dry
- 1 tablespoon fresh oregano OR 1 teaspoon dry
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper
Instructions
- NOTE: you'll be using 2 lemons in this recipe: one sliced and the other juiced/zested.
Prepping the kabobs:
- Soak wooden skewers in water 15-20 minutes before grilling.
- Whisk the chopped parsley, grated garlic, olive oil, lemon juice and zest, chopped rosemary, oregano, salt and pepper together in a small bowl then set aside.
- Remove the skin from the salmon then cut into 1 1/2″ to 2″ chunks. Thinly slice the zucchini and the remaining lemon. Leave the tomatoes whole.
- Thread the salmon, lemon, zucchini and cherry tomatoes onto the skewers alternating between fish and vegetables.
Grilling:
- Brush olive oil onto the grates (or use cooking spray) so the kabobs don’t stick.
- Brush the skewers with the basting sauce then lightly season with salt. Place them face down, baste the other side and close the grill cover.
- Cook 8-10 minutes total turning and basting every 2-3 minutes until the salmon is cooked through.The salmon is finished cooking when it’s an opaque color, lightly charred and has an internal temp of about 145°.
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