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Grilled Salmon Kebabs

Grilled salmon kebabs with tender 1-inch cubes and a lemon-herb marinade. Thread salmon and colorful zucchini, bell pepper, and red onion for quick seafood grilling with a bright finish.
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Prep Time 20 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Salmon and vegetables
  • 1.5 lb salmon fillets cut into 1-inch cubes
  • 2 zucchini cut into chunks
  • 1 red bell pepper cut into chunks
  • 1 red onion cut into chunks
Marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic minced (2 cloves)
  • 1 tbsp fresh dill chopped
  • 1 salt and pepper to taste
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, dill, salt, and pepper until evenly combined.
Marinate and assemble the kebabs
  1. Marinate the salmon for 30 minutes, not longer, so the lemon acid doesn’t start cooking the fish.
  2. Thread salmon and vegetables alternately onto soaked wooden skewers to keep pieces balanced on the grill.
Grill
  1. Grill the skewers over medium-high heat for 3-4 minutes per side until the salmon is cooked through and flakes easily when tested.
Serve
  1. Serve kebabs with lemon wedges and fresh dill for bright flavor at the table.

Notes

For the most even grilling, keep salmon cubes and vegetable chunks similar in size and don’t marinate longer than 30 minutes. Refrigerate leftovers in a sealed container up to 3 days; reheat gently so the salmon stays tender. Freezing is not recommended due to texture changes after thawing. For a dairy-free option, this recipe is already naturally dairy-free.