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Grilled Salmon Kebabs

Grilled salmon kebabs with lemon-herb marinade and colorful vegetables. Tender 1-inch salmon cubes cook quickly on the grill for a juicy, flavorful seafood skewer with fresh dill and lemon wedges.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
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
  • Wooden skewers, soaked soak to prevent burning
For marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, chopped
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the lemon-herb marinade
  1. Whisk together olive oil, lemon juice, garlic, dill, salt, and pepper until smooth.
  2. Marinate the salmon for 30 minutes (not longer, as acid can cook fish) at refrigerator temperature in a covered container.
Assemble the skewers
  1. Thread salmon and vegetables alternately onto skewers, leaving a little space between pieces for even grilling.
Grill
  1. Grill over medium-high heat for 3-4 minutes per side until salmon is cooked through, turning once when grill marks form.
Serve
  1. Serve immediately with lemon wedges and fresh dill for brightness and a fresh finish.

Notes

Pro tip: keep the marinade time at exactly 30 minutes—lemon’s acidity can start “cooking” the salmon if it sits longer. Refrigerate leftovers up to 3 days; reheat gently so the salmon stays tender. Freezing is not recommended for best texture. For a dairy-free option (already naturally dairy-free), ensure any added seasoning is salt-based only, and use fresh dill instead of dried if you want the brightest herb flavor.