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Grilled Salmon Kebabs

Salmon skewers with grilled fish and a lemon-herb marinade that keeps the salmon tender and juicy. Threaded with colorful zucchini, bell pepper, and red onion for a quick, healthy kebabs dinner with bright lemon 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
  

Kebabs
  • 1.5 lb salmon fillets
  • 2 zucchini cut into chunks
  • 1 red bell pepper cut into chunks
  • 1 red onion cut into chunks
  • 1 wooden skewers soaked
For marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tbsp fresh dill chopped
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper until combined.
  2. Transfer the marinade to a shallow dish and spread it evenly so the salmon can coat quickly.
Marinate
  1. Add salmon cubes to the marinade and toss to coat, then refrigerate 30 minutes (not longer).
Assemble kebabs
  1. Thread salmon and vegetables alternately onto soaked wooden skewers, keeping pieces snug so they cook evenly.
Grill
  1. Preheat the grill to medium-high heat and grill kebabs for 3-4 minutes per side, turning once, until salmon is cooked through.
Serve
  1. Serve immediately with lemon wedges and fresh dill for bright finishing flavor.

Notes

For best texture, cut salmon into uniform 1-inch cubes and keep the marinating time to 30 minutes or less, since the lemon juice can begin to cure the fish. Refrigerate leftovers in a covered container for up to 2 days; reheat gently to avoid drying. Freezing is not recommended. For a lighter option, use half olive oil and half lemon juice to reduce overall fat while keeping the flavor.