Baked or Grilled Salmon Kabobs

Name: Salmon Kabobs
Prep time: 10 min
Cook time: 8 min
Total time: 48 min
Ingredients: 1 ½ pounds salmon fillets (skinless); 1 large lemon; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 3 cloves garlic (minced); 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 tablespoon fresh chopped dill; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

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By: Diana Last updated on December 3, 2024

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These grilled Salmon Kabobs are so easy to make, flavored with a homemade marinade featuring honey, garlic, and dill. They take less than 10 minutes to cook, and make a wonderful meal on a hot summer evening.

a small metal pan holding four salmon kabobs and a bowl of creamy salmon sauce.

If you’re looking for a quick, healthy fish dinner that you can cook on the grill, THIS is the one!

These salmon kabobs might look fancy, but they come together easily and can be cooked on the grill or in the oven in just a few minutes.

Pair salmon skewers with a creamy salmon sauce and your favorite sides to create a new summer dinner favorite for your family.

Need more salmon grilling ideas? You can grill salmon fillets without the skewers too! I also love making a classic Cedar Plank Salmon on the grill to give it a smoky flavor without the smoker.

grilled salmon and lemon kabobs on a platter.

Salmon Kabobs Recipe Highlights

Delicious Marinade – Salmon benefits so much from a quick marinade that brings out it’s flavors. This salmon skewers marinade recipe uses honey, garlic, lemon, and dill, and it’s absolutely amazing.
Quick Cooking – Whether you choose to grill these salmon kabobs or cook them under the broiler in your oven, it only takes 6 or 8 minutes!
A Healthier Alternative – If you’re looking for an alternative to chicken and beef, try salmon! It’s packed with Omega-3s, healthy fats, and protein, and this recipe is naturally gluten-free and dairy free.

Key Ingredients

Here’s what you need to make these easy Grilled Salmon Kabobs:

a side of salmon next to ingredients to marinate it, including lemon, dill, garlic, honey, and dijon mustard.

Complete list of ingredients and amounts can be found in the recipe card below.

Salmon: I’m using a large whole salmon filet to make these kabobs, but you can just as easily make this recipe with a few smaller portions. We don’t want the skin on for this recipe, so remove it if needed.
Olive Oil: I always add oil to grilling marinades. The oil helps protect the meat from burning and sticking to the grill.
Honey and Dijon Mustard: Salmon goes really well with slightly sweet applications, and honey mustard is my favorite way to do that. You can substitute with maple syrup or agave if you like.
Garlic: Mince up three fresh cloves to add rich, savory flavor.
Lemon: You’ll need lemon juice to add acidity to the salmon kabob marinade, and we’ll also be adding lemon slices to the skewers for extra flavor and moisture.
Fresh Dill: I love dill with all kinds of fish! Add it to the marinade, and save a little bit to use as a garnish at the end.

How To Make Grilled Salmon Kabobs

Before you get started, add your wooden skewers to a container of water, and soak them for at least 30 minutes to prevent them from burning.

fresh salmon cut into cubes on a plastic cutting board next to sliced lemons. — 1. Cut the Salmon: Slice the fish into bite-sized cubes, keeping them all the same size. Slice a lemon into thin rounds.

a glass mixing bowl holding a marinade for salmon made with chopped dill, garlic, lemon juice, and honey. — 2. **Mix the Marinade:** In a bowl, mix together the marinade ingredients with a whisk

cubes of fresh salmon marinating in a bowl. — 3. **Marinate:** Gently toss the salmon in the marinade. Let it marinate for up to 30 minutes while you preheat the grill.

five kabobs made from cubes of salmon and folded lemon slices, threaded onto double bamboo skewers. — 4. **Thread the Skewers:** Thread salmon pieces onto pairs of parallel skewers, alternating with folded lemon slices.

a red silicone brush adding honey garlic marinade to uncooked salmon skewers. — 5. **Brush:** Before grilling, brush any of the marinade left in the bowl over the skewers.

salmon on wooden skewers cooking on an outdoor grill. — 6. **Grill:** Cook the salmon kabobs on the grill for 3-4 minutes per side (about 8 minutes total) until they’re fully cooked.

Tip!

Check for doneness: Use an instead read thermometer to check the temperature of the fish. FDA guidelines say that salmon should be cooked to 145°F/63°C, but I typically remove the salmon from the grill once it’s at 125°F/52°C so that it doesn’t overcook.

Baked Salmon Kabobs

If you’d rather not grill these, you can easily make them in your oven!

Preheat the broiler and place the salmon skewers on a quarter-sized sheet pan.
Place the pan about 5 inches from the broiler, and cook for 8 minutes total, flipping halfway through.

double skewered salmon kabobs grilled with lemon slices in between the pieces of fish.

Recipe Tips

Check for bones: Even really well butchered salmon will have a few pin bones. Feel for the bones with your fingers as you’re cutting the salmon into cubes, and remove any you find with a pair of tweezers.
Use two skewers per kabob: Doubling the skewers up will help to keep the salmon from falling off while it’s cooking. You can also use thin metal skewers if you have them.
Serve with a sauce: My creamy and tangy Salmon Sauce is so tasty with these kabobs.

Storing Tips

Once cooked, salmon will stay fresh in an airtight container in the fridge for up to 3-4 days.

You can reheat it gently, or enjoy the grilled salmon cold, added to a salad or turned into a sandwich or a wrap.

salmon kabobs removed from the skewer served with pasta salad, fresh cucumbers, and a creamy sauce.

What To Serve With Salmon Kabobs

You can serve these tasty fish skewers with all of your favorite summer side dishes like pasta salads and potato salads!

I had some leftover Mexican Pasta Salad in the fridge, and it was delicious with some grilled vegetables and some crunchy cucumbers.

Here are some more of my favorite sides that go wonderfully with grilled dishes:

Smashed Potato Salad – The tzatziki sauce on this crispy potato salad also has lots of dill in it, so it’s a great pairing!
BLT Pasta Salad with Ranch Dressing
Creamy Broccoli Slaw
Easy Instant Pot Potato Salad

a plate of flaky salmon with creamy sauce with sides of pasta salad and sliced cucumber.

Recipe FAQs

How do you grill salmon without it falling apart?

It’s tricky, but it can be done! Here I’m using two bamboo skewers per kabob, this way, the flaky fish is more stable and supported, and less likely to fall off. Handle the kabobs gently as you’re grilling them and you should be all set.

You can get even more tips on this topic in my Grilled Salmon Reci pe.

How do you keep kebabs from sticking to the grill?

The best way to keep anything from sticking to the grill is to ensure that you are starting with clean grill grates. I like to lightly coat mine with cooking oil after the grill has preheated.

Preheating the grill is also key. Add your salmon kabobs to a hot grill, and avoid touching or turning them for several minutes, or until the outside of the meat has seared enough to be removed easily from the grates.

Should Salmon Be Cooked All the Way Through?

Yes, salmon should be cooked until it’s opaque (solid) throughout. Temperature-wise, FDA recommendations say that salmon should be cooked to a temperature of 145°F/63°C, although many professional chefs prefer a bit less than that, or 125°F/52°C and that’s what I aim for. You can decide which guideline you prefer to follow.