Grilled Salmon Kabobs

This salmon kabobs recipe is perfect for any occasion! Whether you’re cooking on an outdoor grill, a grill pan, or even using your oven, these salmon skewers are easy to make and bursting with flavor.

Shish kabobs are an easy way to entertain because everyone loves food on a stick! Growing up, kabobs were a staple at our family gatherings, especially in the summer. Whether it was beef shish kabobs sizzling over an outdoor grill, colorful veggie shish kabobs bursting with fresh flavors, or juicy chicken shish kabob marinated to perfection, there was always something for everyone.

For salmon lovers, this grilled salmon shish kabob recipe is a must-try. The combination of tender, flaky salmon chunks with a bright and zesty lemon marinade makes these skewers irresistible. Plus, they come together so quickly, making them perfect for a weeknight dinner or a backyard barbecue.

If you love salmon and Mediterranean flavors, you might also enjoy our oven baked salmon with olives and capers or the quick and easy dijon salmon recipe. And if you’re looking for more ways to enjoy salmon, be sure to check out some of our favorite recipes! Our Mediterranean salmon bowl is packed with fresh veggies and a tangy dressing, perfect for a wholesome meal.

Favorite Salmon Kabobs Recipe

Grilled salmon shish kabobs are the perfect combination of simplicity and bold flavor. This recipe is inspired by Mediterranean cuisine, where fresh ingredients and aromatic spices come together to create delicious, wholesome meals. The tender salmon chunks are marinated in a blend of olive oil, lemon juice, and warm spices like cumin, paprika, and turmeric, enhancing their natural richness.

What makes this recipe special is its ease and versatility. In just 20 minutes, you can have a protein-packed dish that’s perfect for weeknight dinners or summer gatherings. Whether you’re cooking on an outdoor grill, using a grill pan, or even broiling them in the oven, these salmon skewers are effortless to prepare.

Ingredients

• Salmon: Opt for fresh, high-quality salmon fillets with the skin removed. Wild-caught salmon has a firmer texture and deeper flavor, while farm-raised salmon is milder and fattier, making it extra moist when grilled. Cut the salmon into even-sized cubes for consistent cooking.
• Olive Oil: I prefer extra virgin olive oil for its rich, peppery flavor, but avocado oil is a great alternative if you want an oil with a higher smoke point. Oil helps coat the salmon and keep it from sticking to the grill grates.
• Lemon Juice: Freshly squeezed lemon juice adds brightness and helps tenderize the salmon. Avoid bottled lemon juice, as it lacks the fresh citrusy notes.
• Spices: You need cumin, coriander, paprika, turmeric, nutmeg, salt and pepper. The combination of these spices make the salmon perfectly delicious.
• Onions and Bell Peppers: These add sweetness and a slight crunch to the skewers. Red onions caramelize beautifully, while zucchini, cherry tomatoes, or mushrooms can be used for extra variety.
• Wooden Skewers vs. Metal Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers are reusable and don’t require soaking.

How To Make Salmon Kabobs

Prepare the marinade: In a mixing bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, paprika, ground turmeric, salt, and freshly ground black pepper until well blended.

Marinate the salmon: Place the salmon cubes in a large bowl or a resealable plastic bag. Pour the marinade over the salmon, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or seal the bag, and refrigerate for 15 to 30 minutes. Avoid marinating for longer than 30 minutes, as the acidic lemon juice can break down the salmon’s delicate texture.

Prepare the grill: Preheat your grill to medium-high heat (approximately 400°F or 200°C). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Assemble the kabobs: Thread the marinated salmon cubes onto the skewers, alternating with pieces of onion and bell pepper.

Grill the kabobs: Place the skewers on the preheated grill. Cook for about 4 to 6 minutes on each side, or until the salmon is opaque and flakes easily with a fork. Be cautious not to overcook, as salmon can become dry. Once cooked, remove the kabobs from the grill and serve hot.

What To Serve With Salmon Kebabs

Salmon shish kabobs are so versatile and they pair well with different side dishes. Some of our favorites are instant pot brown rice, Greek potatoes, Mediterranean couscous salad, and Middle Eastern eggplant. You can also serve this dish with grilled side dishes such as grilled green beans and grilled corn.

If you’re looking for more delicious Mediterranean flavors, try pairing these kabobs with Turkish ezme or homemade tzatziki for a fresh, zesty touch!

Storage

Store leftover kabobs in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat for 5 to 10 minutes.

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5 from 6 votes

Grilled Salmon Shish Kabobs

By Shadi HasanzadeNemati

Grilled salmon kabobs are hearty, healthy, and delicious. Seasoned with tasty spices, these salmon kabobs are easy to make and packed with tons of flavor. 

Prep: 10 minutes mins

Cook: 10 minutes mins

marinade: 20 minutes mins

Total: 20 minutes mins

Servings: 4 servings

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Ingredients 

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• ▢ 1 lb salmon , cut into 1- 1½ inch cubes
• ▢ ¼ cup olive oil, extra virgin
• ▢ 1 lemon, juice of
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon coriander
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon salt
• ▢ ½ teaspoonn pepper
• ▢ onions and peppers to grill

US Customary – Metric

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Instructions 

• If using wooden skewers, soak them in cold water for 30 minutes to prevent them from burning on the grill. .
• In a large bowl, mix olive oil, lemon juice, cumin, coriander, paprika, turmeric, salt, and pepper. 
• Add in the salmon pieces and combine well so every piece is coated with the marinade.
• Cover and marinate in the fridge for 30 minutes.
• Preheat the grill to medium high heat. Thread the salmon and vegetable on the skewers. 
• Grill over medium high heat for 5 minutes on each side. 

Video

Notes

• You can serve these with different side dishes including  instant pot brown rice, Greek potatoes, Mediterranean couscous salad and Middle Eastern eggplant. 
• If you would like to make salmon kabob in the oven, broiling is the best way to go. Turn on broiler to high and place the rack 5 inches below the broiler. Place the salmon shish kabobs on a baking sheet and broil for 5 minutes on each side until fully cooked.
• Stove top instructions: Use a grill pan and heat them over medium heat. Lightly brush with olive oil and cook the salmon on skewers for about 4-5 minutes on each side. 

Nutrition

Calories: 293kcal | Carbohydrates: 3g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 343mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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