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!
Servings: 8 servings
Equipment
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.
Notes
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.
Nutrition
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
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