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I absolutely love making up these Salmon Kabobs, especially during the summer. I pack each skewer with veggies and bite-sized chunks of salmon, and the whole thing comes together in just about 10 minutes on the grill. (I always marinate the salmon first in a mixture of garlic, herbs, and mustard, so you will need to add some time for that.) This is one of my go-to grilling recipes for a quick, flavorful meal when I feel like firing up the grill.
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The hardest part about these Salmon Kabobs is waiting for the marinade to do its thing. It’s worth it, though: the Dijon mustard, garlic, and thyme mixture coats and soaks into the salmon. The salmon is then threaded onto skewers along with pieces of zucchini and red onion. After 10 minutes on the grill, the salmon skewers are ready to serve alongside rice and tartar sauce (or tzatziki).
This recipe was part of our monthly Cooking Challenge for July 2024!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Grill
Dietary Info: Gluten Free
Key Flavor: Salmon
Skill Level: Moderate
- Flaky and flavorful: The marinade soaks into the salmon, and grilling the fish gives it a nice char.
- Cooks quickly: The Salmon Kabobs will only need to grill for 10 to 15 minutes.
- Nutritious: Protein- and veggie-packed.
- Make-ahead: Marinate the salmon up to six hours ahead.
Ingredients to Make Salmon Kabobs
- Dijon mustard: Makes for a punchy salmon skewers marinade.
- Garlic: Grating it will infuse maximum flavor.
- Lemon: You’ll use the zest and juice (plus extra wedges for serving).
- Olive & avocado oil: The first is for taste; the second is for the grill grates.
- Honey: Sweet balances savory.
- Thyme: Adds herby, earthy flavor.
- Salt & pepper: Most savory recipes need this duo.
- Salmon: Use fresh or frozen.
- Red onion & zucchini: A quick-cooking pair that does well on the grill.
- Tartar sauce: Goes great with fish (you could also use tzatziki or Cilantro Yogurt Sauce).
Popular Substitutions & Additions
- Use another veggie: Instead of the red onion and zucchini, try any combination of summer squash, bell peppers, mushrooms, or tomatoes (see my Grilled Veggie Kabobs for inspiration).
- Switch up the seasoning: Add spices to the marinade, like cumin, coriander, paprika, or curry powder.
- Swap out the salmon: Try another fish like cod or mahi mahi.
How to Make Salmon Kabobs
Now that you’ve gathered your ingredients (and skewers) and make sure your gas grill has fuel, here’s how to make this weeknight-friendly, grilled salmon kabobs recipe.
Tips for Making the Best Salmon Kabobs
- Soak the skewers. If using wooden skewers, soak them for at least 30 minutes beforehand. This makes sure they don’t burn before the kabobs finish cooking.
- Cut the fish and vegetables into even-sized pieces. Doing so will ensure these salmon zucchini kabobs all cook at the same speed.
- Allow the grill to preheat. Before adding the salmon and vegetable kabobs, let your grill preheat for 10 to 15 minutes so the fish and veggies cook quickly and evenly. (See more grilling tips here that’ll help your salmon kabobs on grill come out perfectly.)
What to Serve With Salmon Kabobs
Frequently Asked Questions
Leftovers can be kept in the fridge for up to three days if stored in an airtight container.
I cut the salmon and veggies into uniform sizes, about 2-inch cubes for salmon and 1-inch chunks for the veggies. This way, they cook evenly. Turning the skewers every couple of minutes on the grill also helps everything cook evenly without charring too much on one side.
About 30 minutes in the fridge is perfect for this recipe. If you marinate it too long, especially with acidic ingredients like lemon juice, the fish can start to break down and become mushy. I’ve found that 30 minutes lets the flavors get in without changing the texture of the salmon.
These Salmon Kabobs are ideal for grilling all summer long. Zesty from the marinade and lightly charred from the grill, this is a flavorful, fast fish recipe.
More Seafood Grilling Recipes:
- Grilled Shrimp Tacos
- Easy Grilled Cod
- Grilled Salmon with Citrus Salsa
- Grilled Salmon & Pesto Pasta
- Grilled BBQ Shrimp Skewers
- Grilled Mahi Mahi
- Grilled Shrimp Skewers
- Salmon Burgers
- Grilled Fish Tacos with Slaw
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Salmon Kabobs
Ingredients
- 2 tablespoons Dijon mustard
- 2 garlic cloves grated
- 1 lemon juice and zest
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds center cut salmon filet skin removed, cut into 2-inch cubes
- ½ large red onion cut into chunks
- 2 medium zucchini cut into 1-inch chunks
- 8 to 10 wooden skewers soaked
- Avocado oil for grilling
- 1 lemon cut into wedges, for serving
- Tartar sauce for serving
Instructions
- In a large bowl, whisk together Dijon, garlic, lemon juice and zest, olive oil, honey, thyme, salt and pepper. Add salmon and toss to evenly coat the salmon in the Dijon mixture. Set in the fridge for 30 minutes.
- Assemble the skewers by alternating between onions slices, marinated salmon, and zucchini, thread the ingredients onto the soaked wooden skewers. It should make between 8 and 10 kabobs.
- When ready to cook, grease the grill with avocado oil then preheat to medium-high heat.
- Grill the kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking.
- Remove the kabobs from the grill and squeeze fresh lemon on top before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This salmon recipe was so delicious 😋. I usually cook my salmon very simple – but this maybe my new favorite 🤩 recipe for cooking salmon. I used the trick of hot water to take off the skin for the salmon – and it worked like magic. The recipe is very simple, fast and the delicious 😋 marinate makes the salmon extra special. I made a quick yogurt, cucumber 🥒, caper, dill sauce to go with this delicious recipe. ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ “ so good “ 😊
Your sauce sounds delicious!! So happy you loved the recipe and that the hot water trick worked for you. Thanks, Agnes!!
My family had the recipe since May and my Father grilled it on the grill then. It was delicious and different. Thanks
So happy you and your family liked it, Maura! Thank you!