Grilled Salmon Kebabs

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.

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.

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.
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5 from 10 votes
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Grilled Salmon Kebabs

0
5
0
SP
267 Cals 35 Protein 7 Carbs 11 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
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.

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.

Video

Nutrition

Serving: 2kebabs, Calories: 267kcal, Carbohydrates: 7g, Protein: 35g, Fat: 11g, Cholesterol: 94mg, Sodium: 658mg, Fiber: 3g
Blue Smart Points: 0
Green Smart Points: 5
Purple Smart Points: 0
Points +: 8
Keywords: Grilled Salmon Kebabs, How to Make Salmon Kebabs, Salmon Kebabs

Adapted from Bon Appetit

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144 comments

  1. 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.

  2. Would this recipe work in the air fryer?

    • 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

  3. 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!

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

  5. Do you take the skin off prior to putting on the skewers?

    • 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. 

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

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

  7. 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?

  8. 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!!!

  9. I love your meal plans. Please keep them coming.

  10. 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!

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

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  13. 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!

  14. 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?, 

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  19. Seems like this should be Whole 30 also?  Is there some reason it does not qualify? 

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  22. 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/

  23. Gina.  Would it be possible to cook these In the oven?

  24. Hi! We don’t have a grill but want to make these tonight. How do you suggest baking them?

  25. How would you cook these indoors, and not on an indoor grill?

  26. These are a summer staple for us – so easy and so delicious! 

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  29. 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.

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  35. 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?

    • I have served this cold and room temp for Shabbat and it’s fine. I wouldn’t bother warning it up!

      • 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!

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  37. Can I cook this on a grill pan on the stove? Thanks! Love your recipes!

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

    Cheers,

    Chantal

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  43. 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.

  44. 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… 🙂

  45. Can this be made on a stove top grill pan? If so, what temperature?

  46. I love this idea, but I'm not a fan of lemon. Any thoughts on a substitution? – Deana

  47. 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!!

  48. Love these, cooked these tonight in the grill in my oven.

    Thanks!

    www.aubeterreblue.co.uk

  49. 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!

  50. 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?

    • 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.

  51. 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.

  52. 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.

  53. What procedure would you suggest if I'm making this using a stove?

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

  55. 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.

  56. These were fantastic!

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

  58. This is exactly how I spiced my fish last night! This idea is brilliant! 🙂

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

  60. 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.

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

  62. 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.

  63. When I plug the nutrition into my WW app I only get 7 points plus?

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

  64. I just made these tonight and they were delicious! Thanks for all your wonderful recipes.

  65. 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!

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

  67. 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. 🙂

  68. Oh my that looks good, Im going to try it.

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

  70. 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.

  71. How do you print the recipe without all comments?

  72. this looks incredible. I can't wait to make this!

  73. Great summer recipe!

  74. These sound wonderful! Can't wait to try them!!

  75. Ignore my last comment, just re-read the recipe more carfully this time.

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

    • 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.

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

    • 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.

  78. 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.

  79. 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.

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

  81. Thanks Gina excellent find….glad you shared it!

  82. Do you think this could be made with mahi mahi?

  83. 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

  84. 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!

  85. This looks amazing! I will have to try it!

  86. Great timing! Whole Foods in my area has wild salmon on special on Friday. Whoo hoo!

  87. Beautiful kebabs!!!! Perfect for summer!

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

  89. Olive oil spray instead of 2 tbsps olive oil

  90. 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?

    • 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.

    • 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!!

    • 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!

      • 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 

      • Aww, thank you!

    • 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?

  91. Do you ever use frozen salmon? If so, what brand?

    • 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.

    • Yes, Alaskan Wild salmon if good, make sure you thaw it.

  92. Looks gorgeous, Gina!! Now I'm craving these!

  93. 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

  94. Love these kebabs! Just pinned, google+ and shared on FB 🙂

  95. If I were to use metal skewers, do you think I'd still need to double them up like you did?

  96. 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!

  97. Gorgeous! Love the idea of salmon kebabs!

  98. will this work with a indoor grill?