Easy Grilled Salmon Kebabs

This wildly simple salmon kebab recipe transforms ordinary weeknight dinners into a Mediterranean-inspired feast without hours in the kitchen. The combination of succulent salmon cubes, colorful bell peppers, and bright lemon delivers restaurant-quality flavor with minimal effort.

I discovered this recipe during a summer when I was trying to break out of my salmon rut. After serving these kebabs at a small gathering, they became the most requested item whenever friends came over—even from people who claimed they didn't like fish.

Ingredients

• Wild salmon fillet: The star of the show with its rich flavor and tender texture. Always opt for wild-caught when possible for superior taste and nutrition.
• Olive oil: Creates the base for the marinade and helps prevent sticking. Use a good quality extra virgin for best flavor.
• Fresh Italian parsley: Adds a bright herbaceous note that complements the salmon perfectly. Always choose vibrant bunches with no wilting.
• Garlic cloves: Fresh minced garlic infuses the oil with aromatic flavor. Look for firm bulbs with no sprouting.
• Bell peppers: Their sweetness intensifies when grilled and provides textural contrast. Choose firm peppers with glossy skin.
• Lemons: Both for grilling and serving fresh. The thin lemon slices caramelize slightly while cooking, infusing the salmon with citrus notes.
• Kosher salt and pepper: The simple seasoning that enhances all other flavors. Kosher salt adheres better than table salt.

Step-by-Step Instructions

Prepare The Marinade:

Mix olive oil, finely chopped parsley, and minced garlic in a small bowl until well combined. This simple mixture is the flavor foundation for your kebabs, so take time to chop the herbs and garlic finely for even distribution.

Assemble The Kebabs:

Thread salmon cubes, bell pepper pieces, and folded lemon slices alternately onto two skewers for each kebab. Using double skewers prevents the ingredients from spinning when you turn them on the grill. Leave small spaces between pieces to ensure even cooking throughout.

Season Thoroughly:

Brush the oil mixture generously over all sides of the kebabs, making sure to coat every piece. Then sprinkle with kosher salt and freshly ground black pepper. The oil helps the seasonings adhere while also preventing the salmon from sticking to the grill.

Grill With Precision:

Place kebabs on a medium-heat grill and cook for 6-8 minutes total, turning only once or twice to develop light grill marks. Watch carefully as salmon cooks quickly and continues cooking slightly after removal. Look for opacity throughout the fish pieces rather than relying solely on time.

Finish With Fresh Lemon:

Once removed from the grill, immediately squeeze fresh lemon juice over the hot kebabs. This final burst of acidity brightens all the flavors and completes the dish perfectly. Serve while hot for the best experience.

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The first time I made these kebabs, I accidentally used too-thick lemon slices that didn't soften enough during cooking. Now I slice them paper-thin using a mandoline, which allows them to slightly caramelize and infuse the salmon with incredible citrus flavor without overwhelming bitterness.

Perfect Pairings

These salmon kebabs shine alongside simple Mediterranean sides that complement without competing. A light cucumber and tomato salad dressed with olive oil and lemon juice makes an ideal partner. Alternatively, serve with fluffy couscous or quinoa that can soak up the delicious juices. For a complete meal, add warm pita bread and a dollop of tzatziki sauce on the side.

Make-Ahead Options

While the kebabs are best grilled fresh, you can prep them up to 4 hours ahead. Thread the skewers and store covered in the refrigerator, but wait to add the oil mixture until just before grilling. For entertaining, prepare the oil mixture and chop all ingredients earlier in the day, then assemble right before cooking. This strategy gives you the fresh-grilled flavor while minimizing last-minute preparation.

Stovetop Alternative

No grill? No problem. These kebabs adapt beautifully to a cast-iron grill pan on the stovetop. Heat the pan over medium-high heat until very hot, then lightly oil the surface. Cook the kebabs following the same timing guidelines, turning to achieve even browning. The high sides of the grill pan help contain any splatter while still delivering those coveted grill marks and flavor.

Frequently Asked Questions

→ How do I prevent salmon from sticking to the grill?

Ensure the grill is preheated and clean. Lightly oil the grill grates or the salmon skewers before placing them to avoid sticking.

→ Can I use wooden skewers?

Yes, but soak wooden skewers in water for at least an hour before grilling to prevent them from burning.

→ Can I substitute other fish for salmon?

Yes, firm fish like halibut or cod work well as substitutes for salmon in this recipe.

→ What side dishes pair well with these kebabs?

These kebabs pair excellently with a fresh green salad, rice pilaf, or roasted vegetables for a complete meal.

→ How can I adjust the level of seasoning?

You can experiment with additional herbs or spices like paprika or chili flakes for a more robust flavor.