This recipe keeps things wonderfully simple with only five ingredients, making it easy to prepare even on your busiest days. The salmon cooks quickly on the grill, developing a lightly smoky char on the outside while staying tender and flaky inside.
It’s also a versatile dish that works as a main course, party appetizer, or protein addition to salads and grain bowls. With minimal prep and bold flavor, these salmon kebabs are a reliable go-to for effortless grilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets, skin removed and cut into cubes olive oil lemon juice garlic, minced salt and black pepper
Directions
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper.
Add the salmon cubes to the bowl and gently toss to coat evenly. Let marinate for 10–15 minutes.
Thread the salmon pieces onto skewers, leaving a small space between each piece for even cooking.
Place the skewers on the grill and cook for 2–3 minutes per side, turning carefully, until the salmon is opaque and flakes easily with a fork.
Add chunks of red onion, bell peppers, or zucchini between the salmon pieces for a colorful vegetable twist. Just be sure to cut the vegetables into similar-sized pieces so they cook evenly.
For a sweet and savory flavor, mix a teaspoon of honey into the marinade. You can also add a pinch of smoked paprika or dried herbs like oregano or thyme for extra depth.
If you don’t have an outdoor grill, these kebabs can be cooked on a stovetop grill pan or baked in the oven at 400°F (200°C) for about 8–10 minutes.
Storage/Reheating
Store leftover salmon kebabs in an airtight container in the refrigerator for up to 2 days. Remove the salmon from the skewers before storing for easier reheating.
To reheat, place the salmon in a preheated oven at 300°F (150°C) for about 5–7 minutes, or until warmed through. You can also microwave gently in short intervals, though the texture is best preserved in the oven.
Freezing is not recommended, as the texture of the grilled salmon may become dry after thawing.
FAQs
Can I use frozen salmon?
Yes, but make sure it is fully thawed and patted dry before marinating and grilling.
How do I prevent the salmon from sticking to the grill?
Preheat the grill properly and lightly oil the grates before placing the skewers on them.
Do I need to soak wooden skewers?
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. It typically takes about 6–8 minutes total on the grill.
Can I bake these instead of grilling?
Yes, bake at 400°F (200°C) for 8–10 minutes, or until the salmon is fully cooked.
What vegetables pair well with salmon kebabs?
Bell peppers, zucchini, red onion, and cherry tomatoes are all excellent choices.
Can I prepare the kebabs ahead of time?
You can marinate the salmon up to 30 minutes in advance, but avoid marinating too long as the lemon juice can start to break down the fish.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbohydrates and fits well into a keto-style meal plan.
Can I add more seasoning?
Absolutely. Feel free to add herbs, spices, or a splash of soy sauce for additional flavor.
What can I serve with grilled salmon kebabs?
They pair beautifully with rice, quinoa, couscous, grilled vegetables, or a fresh green salad.
Conclusion
Grilled Salmon Kebabs with just five ingredients prove that simple recipes can deliver big flavor. Quick to prepare and perfect for grilling season, these tender, citrusy skewers are a delicious way to enjoy salmon with minimal fuss. Whether served as a main dish or part of a larger spread, they’re sure to become a favorite in your meal rotation.
These Grilled Salmon Kebabs (5 Ingredients) are a quick and healthy grilling recipe made with tender salmon, olive oil, lemon juice, and garlic. Perfect for summer cookouts or easy weeknight dinners, this simple salmon kebab recipe delivers smoky, juicy flavor with minimal prep and bold results every time.
Author:Catherine
Prep Time:15 minutes
Cook Time:6–8 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
1 ½ lbs salmon fillets, skin removed and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
Add salmon cubes and gently toss to coat evenly. Marinate for 10–15 minutes.
Thread salmon onto skewers, leaving a small space between each piece for even cooking.
Grill skewers for 2–3 minutes per side, turning carefully, until salmon is opaque and flakes easily with a fork (internal temperature 145°F / 63°C).
Remove from grill and serve immediately.
Notes
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
Do not marinate longer than 30 minutes, as lemon juice can begin to break down the fish.
A teaspoon of honey or a pinch of smoked paprika can add extra flavor.
These can also be baked at 400°F (200°C) for 8–10 minutes if you don’t have a grill.
Freezing after cooking is not recommended for best texture.
