Name: Grilled Salmon Kebabs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

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These salmon kebabs are delicious and easy to make with juicy chunks of wild-caught salmon seasoned with fresh herbs, lemon, and spices. They’re grilled to perfection and perfect for summer!

Salmon threaded onto skewers with lemon slices.

Easy Grilled Salmon Kebabs

This was last night’s supper. It was a beautiful night, and we ate outdoors. Oh, how I love summer! I served these grilled salmon kebabs with a big Italian chopped salad, and everyone loved them, even my daughter, which was a happy surprise. If you make these and love them as much as we did, I’d recommend my blackened salmon cooked on skewers and these red curry swordfish kabobs next.

Why I Love This Recipe

Best of all, these salmon kabobs couldn’t be easier to make. I skewered salmon pieces with lemon in between and gave them a good season before they went onto the grill. In about 25 minutes, dinner was served. Here’s why I’ll be making these again ASAP:

Threading the skewers is fast and easy, and you can even do this step ahead of time.
Lemon slices in between the salmon bring loads of bright, delicious flavor.
These would be so fun to pass around at a backyard barbecue, potluck, or 4th of July party!
I can customize these salmon kebabs with any veggies or seasonings I have on hand.

Ingredients You’ll Need

These are the ingredients needed to make this summery salmon skewers recipe. See the recipe card below for the exact measurements.

Seasoning – Chopped fresh oregano, sesame seeds, cumin, and crushed red pepper flakes.
Salmon – I always try to buy wild-caught salmon rather than farmed. You can buy salmon that’s pre-cut into cubes or cut it into 1-inch pieces yourself.
Lemons cut into very thin slices.
Olive oil spray for coating the kabobs, to keep them from sticking to the grill.

Two grilled salmon kebabs with lemon on a white plate.

Tips for Perfect Salmon Kebabs

Soak wooden skewers. If you’re using wooden skewers, you will want to soak them for at least 30 minutes to avoid burning. You can also use thin metal skewers, which saves time cooking, no need to soak.
Double them up. I prefer to double the skewers when threading the salmon. This prevents the salmon from flipping around the stick while turning on the grill.
Cut the salmon into the same-sized pieces. When cutting the salmon fillet into cubes, try to cut them to the same size so they cook evenly.
If it sticks, don’t flip. Most proteins are ready to flip only when they no longer stick to the grill grates. If you try to flip your salmon kabobs and they’re still stuck, wait another couple of minutes and try again.

How long do you cook salmon kabobs on the grill?

Fish cooks fast! These salmon kababs only need 8 to 10 minutes of total cooking time on the grill over medium heat. Salmon is done when it’s opaque and flakes easily with a fork.

Watch How to Make It

Storing and Reheating

Refrigerate. Remove the salmon from the skewers and store it airtight in the fridge for up to 3 days.
Reheat. Warm leftovers gently in the microwave or in the oven until the salmon is hot throughout.
Freeze. You can freeze the cooked salmon by removing it from the skewers and storing it in a freezer bag or container to freeze for up to 2 months. Thaw the salmon in the fridge before reheating.

More Grilled Salmon Recipes

Skinnytaste High Protein cookbook protein

Adapted from Bon Appetit

Grilled Salmon Kebabs