Easy Salmon Kebabs

Easy Salmon Kebabs

Light up your grill and enjoy the warmer weather with these very simple salmon kebabs that are quick to prepare, full of flavour, and healthful!

a delectable dish that’s sure to delight your taste buds and impress your guests! These flavorful kebabs feature succulent chunks of salmon, perfectly seasoned and skewered alongside vibrant vegetables for a colorful and nutritious meal. Whether you’re firing up the grill for a summer barbecue or looking for a quick and healthy dinner option, these salmon kebabs are a fantastic choice. Let’s dive into the recipe and discover how simple it is to create this delicious culinary masterpiece!


  1. Three teaspoons of olive oil
  2. 1 and a half teaspoons freshly cut, flat-leaf Italian parsley
  3. two cloves of finely minced garlic
  4. A smidgeon of kosher salt
  5. 1/4 tsp freshly ground black pepper
  6. 1 1/2 pounds of skinless wild salmon fillet, divided into
  7. 1-inch cubes
  8. Two bell peppers, about the same size as cubes of fish
  9. Two huge lemons, one cut into serving wedges and the other sliced into extremely thin rounds
  10. Eight metal skewers (if you’re using wooden ones, soak them in water for a minimum of an hour before grilling)


  1. Turn the grill’s heat to medium.
  2. Combine the garlic, parsley, and olive oil in a small bowl. Mix well with a whisk. Put aside.
  3. Thread alternate slices of salmon, bell pepper, and folded-in-half lemon onto two skewers for each kebab. Continue until you have four kebabs.
  4. Apply the oil and spice mixture to the kebabs on both sides using a brush or spoon. Next, equally distribute the black pepper and kosher salt over both sides.
  5. For 6 to 8 minutes, or until the salmon is opaque, grill the kebabs, flipping them once or twice.
  6. Pour some freshly squeezed lemon juice over each kebab. Serve immediately.


  • First tip: When flipping kebabs on the grill, using two skewers prevents the food from spinning in circles.
  • Second piece of advice: Look for a thicker fillet of salmon rather than a smaller, flatter fillet when purchasing. Additionally, find out whether the fishmonger is willing to peel the fish for you.

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