Salmon Kabobs

5 from 6 votes

These salmon kabobs are marinated in a tangy mustard sauce and grilled with zucchini and onions. Perfect over a flame for summer grilling!

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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.

Salmon kabobs with vegetables on a large platter, garnished with fresh herbs and lemon wedges.
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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 is 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

Ingredients for recipe: Dijon mustard, honey, salt and pepper, oil, garlic cloves, fresh thyme, lemon, zucchini red onion, and salmon filets.
  • 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).
  • 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.

Marinade ingredients in a bowl before mixing.
Step 1: Whisk the marinade ingredients together in a large bowl.
Salmon fillets on top of marinade in a bowl.
Step 2: Add the salmon to the marinade, turning to evenly coat.
Salmon fillets tossed in a mustard marinade in a bowl.
Step 3: Place in the fridge and marinate for 30 minutes.
Marinated salmon bites threaded on a skewer with sliced zucchini and red onion chunks.
Step 4: Thread pieces of salmon, red onion, and zucchini onto the skewers.
Fish skewers with veggies on a grill before cooking.
Step 5: Place the kabobs on the grill.
Salmon kabobs on a grill after cooking.
Step 6: Grill until the kabobs are golden brown and lightly charred.

Tips for Making the Best Salmon Kabobs

  1. 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.
  2. Cut the fish and vegetables into even-sized pieces. Doing so will ensure these salmon zucchini kabobs all cook at the same speed.
  3. 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.)
Pile of salmon kabobs skewered with red onions and zucchini on the grill with grill marks.

What to Serve With Salmon Kabobs

Frequently Asked Questions

How long does it keep?

Leftovers can be kept in the fridge for up to three days if stored in an airtight container.

How do you get the vegetables and salmon cook evenly?

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.

How long should I marinate the salmon, and can I marinate it too long?

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.

Two salmon skewers on a plate with homemade tartar sauce and lemon wedges.

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:

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Salmon Kabobs

These salmon kabobs are marinated in a tangy mustard sauce and grilled with zucchini and onions. Perfect over a flame for summer grilling!
5 from 6 votes
Servings 8 servings
Calories 167
Prep Time 20 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour 5 minutes
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  • 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


  • 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.


Nutrition information is for salmon skewers only and does not include the dipping sauce.
Make ahead: The salmon can be marinated up to six hours ahead. 
Storage: Leftovers can be kept in the fridge for up to three days if stored in an airtight container.


Serving: 2skewers, Calories: 167kcal, Carbohydrates: 7g, Protein: 18g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 47mg, Sodium: 229mg, Potassium: 605mg, Fiber: 2g, Sugar: 4g, Vitamin A: 153IU, Vitamin C: 24mg, Calcium: 32mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree, Main Dish
5 from 6 votes

Rate and comment

Recipe Rating


  1. Emiley says:

    I made your Salmon Kabobs for the July Cooking challenge and they were delicious! The salmon and veggies were very flavorful, and they all cooked evenly. We were concerned that the salmon might need less time than the vegetables, but the salmon was flaky and the vegetables were done but nicely crisp. Thank you!

    1. Yumna J. says:

      Aww, I’m so happy the salmon kabobs and veggies turned out great for you! Thanks, Emiley!

  2. Tracy T says:

    I made these last night and oh my good! I made Yumna’s roasted veggie and feta sauce over pasta to go with the kabobs and my family were happy campers. These kabobs are going to be on repeat for me all summer.
    *Quick tip – if your salmon has the skin on simply pour a teeny bit of boiling water over the skin of the raw salmon and the skin will peel right off*

    1. Yumna J. says:

      Sounds like a delicious pairing, Tracy! So glad your family loved the meal. Great tip for removing salmon skin too, thank you for sharing!!

  3. Aisha Dana says:

    Today I made these salmon skewers and they turned out sooo sooo good!! First time I actually made something from Yumna, although a long time (lazy) fan! But now I want to made more stuff!! Couldn’t even take pics because they were gone so fast!

    1. Yumna J. says:

      Yay, I’m so happy you loved them!!

  4. Tracy says:

    Such a light summer meal. I added peppers and served it with rice. So good.

    1. Yumna J. says:

      Yum, peppers and rice sound like a delicious pairing! So happy you liked it, Tracy!!

  5. Evangeline says:

    I love the recipe you shared, it was a nice change. My employer loved it.. Thank you so much

    1. Yumna J. says:

      So happy you and your employer loved it—thanks, Evangeline!

  6. Clara says:

    Really great, tasty and easy recipe. Making kebabs during the summer is always my favourite, and these are now in the rotation

    1. Yumna J. says:

      Yay, I love to hear that! Thanks, Clara!!

  7. Angelica says:

    Oh my gosh, these were so good on the grill! They were perfect for the barbecue cookout, a hit with our guests! Thank you so much for sharing!!

    1. Yumna J. says:

      Aww yay, I’m so happy your barbecue guests enjoyed them!

  8. Jennifer Lockhart says:

    Where do you buy your salmon? Do they remove the skin for you? I live in West Michigan and would love to find a butcher that removes the skin. 🙂

    1. Yumna J. says:

      I buy them mostly from Wild Alaskan Company and the ones photographed are from Whole Foods. The fishmonger there can remove the skin for you!