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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade and tender 1-inch salmon cubes, plus colorful zucchini, pepper, and onion. Juicy grilled fish cooks fast over medium-high heat for a clean, vibrant Mediterranean flavor.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon kebabs
  • 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
Lemon-herb marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp fresh dill chopped
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Skewers
  • 1 wooden skewers soaked

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, garlic, fresh dill, salt, and black pepper until evenly combined, with no visible oil streaks.
Marinate the salmon
  1. Marinate the salmon for 30 minutes, not longer, to prevent the lemon acid from cooking the fish before grilling.
Assemble kebabs
  1. Thread salmon and zucchini, red bell pepper, and red onion alternately onto soaked wooden skewers so the pieces are evenly spaced.
Grill
  1. Grill over medium-high heat for 3-4 minutes per side until the salmon is cooked through and flakes easily.
Serve
  1. Serve the grilled salmon kebabs with lemon wedges and fresh dill for brightness and herb aroma.

Notes

Pro tip: cut the salmon into true 1-inch cubes so they cook at the same rate as the vegetables; if your skewers look dry, spritz lightly with olive oil during grilling. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying. Freezing is not recommended for the best texture. For a dairy-free option, these are naturally dairy-free; for a gluten-free swap, just ensure any added sides or seasonings are certified gluten-free.