Skinnytaste > Grilling Recipes > Grilled Salmon Kebabs

Grilled Salmon Kebabs

This post may contain affiliate links. Read my disclosure policy.

These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including Madison which was a happy surprise for me.

How To Make Salmon Kebabs

  • If using wooden skewers you will want to soak them at least 30 minutes to avoid burning.
  • I prefer to double the skewers when threading, this prevents the salmon from flipping around the stick while turning.
  • You can also use thin metal skewers which saves time cooking, no need to soak.

What To Serve With Grilled Salmon

How Long Do You Cook Salmon Kebabs on the Grill?

  • Fish cooks fast! You will only need about 8 to 10 minutes on the grill total cook time.

These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

Skinnytaste Simple promo banner

Grilled Salmon Kebabs

4.93 from 14 votes
0
Cals:267
Protein:35
Carbs:7
Fat:11
These healthy salmon and lemon kebabs are delicious and easy to make, loaded with omega 3s in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.
Course: Dinner
Cuisine: American
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 2 kebabs

Ingredients

  • 2 tbsp chopped fresh oregano
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • olive oil cooking spray
  • 1 tsp kosher salt
  • 16 bamboo skewers soaked in water 1 hour

Instructions

  • Heat the grill on medium heat and spray the grates with oil.
  • Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
  • Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
  • Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

Nutrition

Serving: 2 kebabs, Calories: 267 kcal, Carbohydrates: 7 g, Protein: 35 g, Fat: 11 g, Cholesterol: 94 mg, Sodium: 658 mg, Fiber: 3 g

Categories:

Adapted from Bon Appetit

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




151 comments on “Grilled Salmon Kebabs”

  1. The spice combo on top of the salmon is perfect paired with the lemon slices. One of my family’s favorites!

  2. Delicious! Might play around with the spices though, I wasn’t crazy about the cumin but mostly enjoyed this. And low in points!!

  3. Great seasoning on the salmon. I had only a 13 ounce piece of salmon so I did whole rather then as a kebob. Did lemon slices on grill too, that were very good too. Had a saute of veggies with this. Will do again.

  4. This is, hands down, my favorite salmon recipe from Gina. It’s quick, easy & SO TASTY. It’s a quick run to the store for salmon fillets & then outside to pick 2-3 Meyer lemons from the tree & grab some oregano which grows like a weed. All you need is a salad & dinner’s on the table!

  5. I used dried herbs. I made this recipe a few times already. Its very pretty presentation for a party/bbq. Secret is to season well and lots of lemon.

  6. I didn’t have fresh herbs, so I just used orange pepper and garlic pepper blend.  It was absolutely outstanding!  Fish cooked perfectly.  Definitely making again.  Used Faroe Island Salmon which is pretty fatty.

    1. I make them as salmon filets, spread the spice mixture on top, spray with EVOO, and put in the air fryer on top of a couple lemon slices. Works like a charm

  7. Avatar photo
    Kelly Harris

    My family just loves this recipe!  Making now for the fourth time.  The seasoning is perfect and it’s the only salmon my son will eat;).
    Thanks for this recipe!

  8. Made these with oranges instead of lemons and basil instead of oregano and it was super delicious! Thanks so much for the recipe!

    1. Avatar photo
      Mary Dilworth

      I scored my cubes of salmon through the flesh and down to the skin. Then I flattened the knife a little to separate the salmon flesh. It was easier than I expected. 

  9. Would halibut work for this recipe? Suggestions for herbs and seasonings would be appreciated. Thank you!

    1. Try using grapefruit slices or pieces, tarragon, garlic, parsley, pinch dry mustard…….great flavor profiles for halibut! 

  10. I have not made this yet but do have a question. Love your site by the way. What day of the week do you email your new weekly meal plan?

  11. This is the best way I have found to make salmon! We try to encorporate healthy fish in our diet but my husband doesn’t like the “fishy taste” (lol). The seasoning, and grilling it, gives a delicious fresh lemony taste. Thanks again, Gina for providing a healthy recipe for me and my family!!!

  12. Made this today.  So easy and delicious.  Defrosted a frozen wild salmon filet (Costco), split a baked potato and pan cooked asparagus spears.  Used the same season mixture on the potato and asparagus.  Cranked up the oven broiler and six minutes later, the salmon was ready (turn after 3 minutes).  Hubby loved it.  Just the right amount if lemon with the salmon.  Keeper!

  13. I just made this for a lovely Sunday lunch. It is delicious. All the recipes from this site have been wonderful

  14. Pingback: Grilled Herb Lemon Salmon Kebabs - 4 Sons 'R' Us

  15. We had this for dinner—again.  I could eat it every week.  Absolutely my favorite way to fix salmon.  I have not had fresh oregano when making this so I use dried (half as much as recommended).  We really enjoy this recipe.
    Thank you very much Gina!

  16. Love this recipe. Would like to serve this for a small gathering, but 2 guests have dietary restrictions regarding seeds or nuts, so can’t use sesame seeds. Any suggestions on either a replacement to give the fish texture and flavor the sesame brings?  If no substitute, do you think leaving the sesame off will drastically change the lovely flavor?, 

  17. Pingback: 15+ Zero Point Weight Watchers Freestyle Program Recipes - Drugstore Divas

  18. Pingback: 23 Zero Point Weight Watchers Recipes • MidgetMomma

  19. Pingback: 27 Mouth-Watering Grill Recipes To Enjoy This Summer -

  20. Pingback: Indian Spiced Tilapia Weight Watchers Recipe

  21. Pingback: July Link Love

  22. Pingback: Tuesday Tidbits – 205

  23. This recipie made my sommer, I just shared your video on my new facebook page Healthy Kitchen Hacks.

    https://www.facebook.com/Healthy-Kitchen-Hacks-113899515918162/

  24. Pingback: Grilled Salmon Kebabs | Good Kitchen Blog

  25. Pingback: Grilled Salmon Kebabs – 칼로리

  26. I look forward to trying these, I’ve done Salmon kabobs with chunks of pineapple and green bell pepper several times but this looks good too.

  27. Pingback: Easy Grilling Round Up - If Spoons Could Talk

  28. Pingback: Healthy BBQ Recipes: Grill Up Some Good Food that’s Good for You | MDsave

  29. Pingback: Easy, Delicious Clean Eats - KF DESIGN | LIFE | STYLE

  30. Pingback: Grilled Salmon Kabobs | Kristen's Kitchen

  31. Pingback: 27 Mouth-Watering Grill Recipes To Enjoy This Summer - Craving some Creativity

  32. I have restriction against cooking on my Sabbath. If I were to make these on Friday, how could I warm them on Saturday for a lunch and not have them be too dry? Should I let them return to room temp before warming, or warm them straight from the fridge?

      1. Avatar photo
        Mary Dilworth

        I thought the fresh oregano might taste strong, but this was delicious! I used an electric George Forman grill. I couldn’t slice my lemon thin enough, so I used 1/2 slice between pieces of fish. My husband loved it!

  33. Pingback: How To Make Grilled Salmon Kebabs -

  34. Pingback: Appetizing Kebab Recipes To Try At Home | Official Web News

  35. Pingback: Weekend Grill Out Essentials - Kleinworth & Co

  36. Hi Gina,
    A French site is using your pictures and recipes. I recognized it right away because I love this recipe!!!

    Cheers,

    Chantal

  37. Pingback: Healthy Kebabs - Health Alliance Blog - Helping You Be Your Best

  38. Pingback: Savourer les fruits | Vivre plusieurs vies

  39. The lemon flavour works very well with this. Very different from our usual creamcheese and mushroom cook in foil recipe I usually use. Thanks for the recipe.

  40. This looks and sounds so deelish!!

    If anyone is in a rush, throw your squash halves in the pressure cooker, dead fast! NO, I know you won’t get the caramelization of the squash edge, it just speeds things up if you need to!

    (I presently have your “Lentil and Chicken soup” in my Instant Pot… 🙂

  41. I just made these last night and they were SO SO good!! The leftovers were even better today 🙂 I paired them with the tangy ribbon carrot salad from the cookbook and it was amazing. Could you do a swordfish recipe on the grill for summer?

    Thank you!!

  42. Just tried this last night. A little unsure about the seasoning combo as I am not a huge fan of cumin but this really worked! Didn't quite get the fish cooked enough on the grill so we zapped it a minute in the microwave but it already had the good grill flavor so it was fine! Didn't have any problem with sticking on the grill, think the lemon slices helped reduce the contact with the grill slightly keeping it from sticking. Served on top of a mixed grain salad. This is a real wow!

  43. Avatar photo
    Ania Wysinski

    My husband does mainly does the grilling and he says that no matter how much he may spray the grates, fish always falls apart on the grill. You have no oil in the marinade for the salmon so how do you grill the kebobs without having them stick to the grill even if you spray the grill with oil? Also if you heat the grill before and then spray with oil, it sparks high flames when the oil burns. Any tricks to keeping the fish from falling apart?

    1. Avatar photo
      Skinnytaste Gina

      As long as my grates are very clean and oiled, it doesn't stick. You ca use spray ( I do this on low) or just brush it on.

  44. I love this dish! It always turns out amazing, it makes a lovely presentation and it is so good for you. I like to serve it with a kale salad. yummy.
    Thanks for sharing this recipe.

  45. This looks so amazing I'm planning to make this this weekend. Thanks for sharing and I'm definitely going to check your other recipes.

  46. This is my new all-time salmon recipe. I had to gather my Meyer lemons before the freeze. Amazing flavors! Thank you Gina!

  47. Avatar photo
    Gregory Baker

    I tried this recipe on my new grill i got as a gift from my wife "Kabobeque BBQ Grills".
    the kabobs came out amazing, they were juicy, soft and flavorful.

    The grill i got automatically rotates the skewers, so making this kabob recipe was a fast n fun thing.

  48. Avatar photo
    Georgia | The Comfort of Cooking

    Just made these for dinner tonight – so delish and easy! Great recipe, Gina. Thanks!

  49. Avatar photo
    Rachael Harkleroad

    Would tuna work for this? I've never made tuna steaks but plan to this weekend. Will they "kebab"?

  50. Followed the recipe but substituted Cayenne for pepper flakes-gave the fish a little more snap! Also, my daughter does not eat fish, so made a skewer of breast of chicken chunks for her. She loved them! And they take about the same time to cook. Served with accompaniment of Black Rice and Butter Lettuce salad with Tomato and Red Onion, and it all was delicious! Thanks so much for sharing this wonderful meal.

  51. amazing. didn't have lemon so used limes, delish, a little tart but delish. could see them in a corn tortilla.

  52. I'm going to try cooking these on a cedar plank! Yum! Thanks for your wonderful recipes. I'm new here and really enjoying your blog.

    1. Avatar photo
      Skinnytaste Gina

      perhaps youre using different salmon, they are not all the same, some have more fat. 7 works!

  53. Like Becky, my husband also claims he does not like salmon.; yet he ate 3 salmon kebabs tonight for dinner and exclaimed "put these in the list!"…dinner rotation list that is 🙂 I'm always scouring the met for healthy recipes. great find and thanks for sharing!

  54. Avatar photo
    Becky Kosidowski

    I grilled these this evening. They were amazing! Even my husband loved them and he claims to not like salmon.

  55. Avatar photo
    Krimp Knight Stepanoff

    My birthday is this week. My husband asked what i wanted for dinner that night and I special requested him to make this recipe. Looking forward to it. Three of my favorite things- kabobs, salmon, and a grill. 🙂

  56. Just made these in the George Foreman (no grill allowed in my apartment!)and they turned out excellent. Five minutes on medium was perfect.

  57. I love kebabs, I can't believe I never thought of making them with salmon! I will definitely be trying these when I find salmon on sale.

  58. Do you think these can be made ahead of time and then kept in the refridgerator over night before grilling?

    1. Avatar photo
      Skinnytaste Gina

      I would just be careful with the lemon, it might cook the fish. You could cut them and prep them, then maybe thread the next day.

  59. Avatar photo
    Georgia | The Comfort of Cooking

    What a brilliant idea for salmon! I'm always looking for new recipes using it and this is just great. Pinned!

    1. Avatar photo
      cityjaneLondon

      I have a wire hinged thing that I use for anything that looks a bit delicate. You can turn it without disturbing it. It would work well for this. I got it from Amazon. I use it for burgers and fish.

  60. Avatar photo
    Arlene Jackson

    I assume that the spice mixture is used to baste the salmon skewers as they are cooking? It does not say in your recipe. Thanks.

  61. Avatar photo
    Jackie Hammond Jackie

    I love kabobs but right now we don't have a grill but maybe able to do in the oven or on my George Foreman in the house. These sound delicious.

  62. Thank you so much for that double skewer idea. That's exactly what my chunk of salmon did the last time i grilled kabobs.

  63. Avatar photo
    Two Healthy Kitchens

    Gina, these are just gorgeous, and I agree that the combination of spices is intriguing! The oregano in my garden is flourishing, too – now I have a great new idea of what to do with it! Oh – and I love that you included the technique of threading each kebab onto TWO skewers – seems obvious, right? – yet it's a brilliant solution to keep delicate salmon from falling off and to keep kebab pieces from rotating and shifting during cooking. Great post! ~Shelley at THK

  64. I saw these on Instagram and I was so excited for the recipe 🙂 I eat paleo so this is right down my alley! With a side of grilled asparagus… Yummmm. Thank you!

    1. Avatar photo
      38b75852-d8e9-11e2-b50c-000bcdca4d7a

      Whole Foods everywhere will have wild salmon on sale on Friday. Perfect timing!

  65. wow Gina … these look great! I'm always looking for different ways to make salmon! I know whats for dinner tomorrow..

  66. Gina, I usually love all of your recipes, but I have to say…this recipe is entirely copied from Bon Appetit. How is it adapted at all?

    1. They use more olive oil in the BA recipe and it is brushed on – more calories. Using a Misto and spraying will save on a good deal of oil.

    2. Avatar photo
      Skinnytaste Gina

      It's only slightly adapted, I took away all the oil, and adjusted the cooking time. And of course gave them complete credit above as you see – nothing wrong with that!!

    3. Also to Anonymous – not all of us have the time to read every recipe out there, so we greatly appreciate Gina taking the time to do so and making modifications that make them a little more healthy and giving credit where credit is due. Thanks Gina!! I literally cook 99% of our meals from your website. No need to go anywhere else. Cannot wait for the book!

      1. Avatar photo
        Sandy Newbury

        I agree Busy Bee! Most of our meals come from “amazing Gina” too! Cant go wrong with a Gina meal, even if you’ve never tried it before AND serve it to company! I never think twice if she wrote it!!!
        Sandy 

    4. I appreciate you adapting their recipe, I'm curious as to why why Bon Appetite has the protein at 44g and yours is 34g? What causes the decrease in protein?

    1. Ellen-

      I buy these individually-wrapped frozen wild-caught salmon filets that are available in the seafood freezer section. I don't remember the brand, but I pay $1.99 the filet and they are very very good.

  67. Avatar photo
    Jaclyn Larisa Youngquist

    What a yummy idea! I make salmon all the way, so this will be a great way to mix it up!

    xxx
    Jaclyn
    http://www.loveandbellinis.com

  68. Oh my gosh. What a brilliant idea! I've been baking and grilling salmon on top of lemon slices a ton recently and this is such a fun new way to make one of our favorite meals. Thanks for sharing the recipe!