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Grilled Salmon Kabobs with Lemon Dill Marinade

Grilled Salmon Kabobs with Lemon Dill Marinade is a healthy grilled salmon recipe that’s loaded with flavor. A simple vinegar, lemon juice, and lemon zest marinade adds zing to salmon with less than 30 minutes of marinating time. You’ll stand out at you next grilling party with these unique salmon kabobs.

Four grilled salmon kabobs on a plate

Grilled Salmon Kabobs 

If you’ve never tried seafood kabobs you’re in for a treat. They’re so easy and grill in just minutes. Simply mix together a few ingredients in a bag to make the marinade, add the salmon, and let the flavors soak in. Dill works it magic by adding a sharp, pickled undertone.

Skewer with fresh zucchini, grill, and you’re all set to enjoy the rest of your summer afternoon with this fresh, healthy salmon kabob recipe.

Slices of salmon a a cutting board to make kabobs

Ingredients for salmon kabobs

A simple salmon kabob marinade that includes vinegar with lemon juice and zest adds loads of flavor. Here are the marinade ingredients you’ll need and why you should use them.

  • Fresh salmon fillet: Use wild-caught for best flavor and quality
  • White wine vinegar: Adds lots of zest
  • Lemon juice: The tanginess and flavor works well with all types of seafood
  • Lemon zest: Adds extra lemon flavor without the acidity
  • Fresh chopped dill: Herbs go great with salmon and other types of seafood
  • Zucchini slices: Kabobs usually include some sort of veggie. Zucchini adds great flavor and nice color contrast.

Note: you can add extra ingredients such as soy sauce, cumin, red pepper flakes, black pepper, cayenne pepper, or Greek seasoning to make the marinade unique each time.

Salmon strips marinating in vinegar, lemon and dill marinade

How to make salmon kabobs

  1. Cut salmon crossway into ½-inch wide strips and place in a large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal bag tightly and shake to combine.
  2. Marinate in the refrigerator for 20 to 30 minutes.
  3. Thread salmon pieces accordion-style onto skewers, alternating with zucchini slices or other veggies. Sprinkle with salt and pepper.
  4. Grill as directed below

Salmon and zucchini slices marinating in a Ziploc bag

How to grill kabobs

If you want to learn how to grill salmon kabobs on a gas grill, follow these simple steps:

  • Preheat gas grill to medium heat, or about 400 degrees.
  • Lightly grease grill grates to prevent sticking. Immediately place prepared salmon kabobs on the grill.
  • Cook uncovered for 5 to 7 minutes (flip the salmon skewers midway) until grill marks appear and fish is flaky when tested with a fork. Serve immediately.

The process is similar on a barbecue over a charcoal barbecue as long as the coals are creating medium heat.

Process shot showing someone placing salmon piece on a skewer to make kabobs

How long to grill salmon

Grilled salmon over medium heat takes about 6 minutes on the grill, or 3 minutes on each side. Fish and seafood cook much faster than other meats due to the lean protein structure. 

Should I grill over flames or use indirect heating?

Salmon on the grill cooks incredibly fast so no indirect heating is needed. I’ve found that direct heating works best and has the added benefit of creating sear marks.

How to tell if grilled salmon is cooked

The easiest way is to test it with a fork. When pressed, the fish should easily flake off. The inside will also be, well, more of a salmon color, instead of pink. Be sure to not overcook and a bit of pink in the center is ok.

If testing with a thermometer, the safe internal temp of fish is 145° F.

Three marinated Salmon Kabobs ready to grill

Salmon kabobs, salmon kebobs, or salmon skewers…what’s the difference?

These are all the same thing. Kebobs is just another way to spell kabobs, but they are made the same. Skewers are the metal or wooden pieces that kabobs are placed on, but can also refer to the finished item, as in salmon skewers.

To make things even more confusing, there’s also salmon shish kabobs. Again, this is just another variation of salmon kabobs.

Can you substitute other fish?

Salmon is one of my favorite fish on the grill because of the texture and flavor. You could also use other meaty fish such as tuna, cod, or snapper. More delicate fish such as tilapia is not recommended as it will break apart easily.

Can you prep these ahead of time?

Due to the fact that the acids in the marinade will cook the fish, it’s best to start these about 30 minutes before cooking. If you want to prep ahead, you could prepare the skewers and marinade separately, then combine when ready to start.

Salmon on skewers with zucchini cooking on a gas grill

Tips for grilling fish kabobs

  • No need to bring fish to room temperature before grilling. The thin pieces will cook fast and evenly.
  • Marinade ahead of time for extra flavor. Use a homemade salmon marinade with acidic properties, like vinegar and citrus, to add flavor. It also helps to tenderize fish by breaking down the proteins.
  • Don’t marinade seafood in an acidic marinade more than 30 minutes, or it will start to cook the meat. Unless you want to make shrimp ceviche tacos.
  • The trick is skewering them accordion-style so they stay on and don’t fall into the grill. This also helps them cook evenly throughout, preventing uncooked or burnt areas.
  • Not a fan of zucchini? Try alternating meat with other veggies such as bell pepper, onion, cherry tomatoes, or mushrooms.
  • Lightly grease the grill grates to prevent sticking
  • Grill over medium heat. This will create nice sear marks without burning.
  • Try topping the kabobs with chimichurri sauce.

Products used in this recipe:

Pyrex 3-Piece Mixing Bowl Set
Stainless Steel Measuring Cups and Spoons Set
12-Inch Stainless Steel Barbecue Skewers
Char-Broil 3-Burner Gas Grill

More grilled kabob recipes to try:

Or try browsing all my grilling recipes for more ideas. If you’re a fan of shrimp you’ll love my one pot Shrimp Curry.

 

More salmon recipes you make like:

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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Four grilled salmon kabobs on a plate
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5 from 9 votes

Grilled Salmon Kabobs with Lemon Dill Marinade

Vinegar, lemon juice and zest add a nice zing to salmon on kabobs. Fresh dill gives a nice pickled undertone.
Course Seafood
Cuisine American
Keyword grilled salmon kabobs, lemon salmon kabobs, salmon kabobs
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 20 minutes
Calories 270kcal
Servings 6 kabobs
Author: Matt Ivan
Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

  • 2 pounds fresh salmon fillet, skin removed
  • ½ cup white wine vinegar
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon fresh grated lemon zest
  • 2 tablespoons fresh chopped dill
  • 1 large zucchini, sliced into 1/8-inch pieces
  • Metal or wood skewers, if using wood, soak in water for at least 30 minutes to prevent burning
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

Instructions

  • Cut salmon crossway into ½-inch wide strips and place in large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine. 
  • Marinate in the refrigerator for 20 to 30 minutes (do not marinate longer or the vinegar will start to cook the salmon).
  • Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade. 
  • Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
  • Lightly oil grill with light olive oil or cooking spray to prevent sticking. Immediately place salmon kabobs on the grill. Cook uncovered for 5 to 7 minutes, rotating midway, until grill marks appear and fish is flaky when tested with a fork. 
  • Squeeze a bit more lemon juice on top when serving.

Notes

  • Use wild-caught salmon for best quality and flavor.
  • No need to bring fish to room temperature before grilling. The thin pieces will cook fast and evenly.
  • Marinade ahead of time for extra flavor. Use a homemade salmon marinade with acidic properties, like vinegar and citrus, to add flavor. It also helps to tenderize fish by breaking down the proteins.
  • Don’t marinade seafood in an acidic marinade more than 30 minutes, or it will start to cook the meat. Unless you want to make shrimp ceviche tacos.
  • The trick is skewering them accordion-style so they stay on and don't fall into the grill. This also helps them cook evenly throughout, preventing uncooked or burnt areas.
  • Try alternating meat with other veggies such as bell pepper, onion, cherry tomatoes, or mushrooms.
  • Grill over medium heat creates nice sear marks without burning.
Nutrition Facts
Grilled Salmon Kabobs with Lemon Dill Marinade
Amount Per Serving (1 kabob)
Calories 270 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 83mg28%
Sodium 73mg3%
Potassium 889mg25%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 180IU4%
Vitamin C 10.7mg13%
Calcium 27mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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38 Comments

  1. 5 stars
    My family loves salmon so I’m always looking for new unique delicious ways to make it. This recipe was amazing & did not disappoint. It was packed with SO much flavour & was a huge hit. Thanks for this, it’s a keeper!

  2. 5 stars
    What a nutritious dish that has a great pairing of flavours. I love salmon and this is a fantastic way to enjoy it. Cheers for another great recipe!

  3. 5 stars
    First of all, that raw salmon looks so fresh and vibrant and perfect! Second of all, this is a fabulous way to enjoy salmon! I’m so excited for grilling season and lots of delicious grilled seafood!

  4. I found your recipe on Pinterest and had to stop by to say how much I love this simple combination of flavorful ingredients. Such a nice change from the typical chicken and veggie skewers.

  5. 5 stars
    Matthew – these are gorgeous salmon kabobs. Have never grilled salmon on kabobs before. There’s something about the pink salmon, green dill and yellow lemons that ties together so beautifully. I can only imagine how these taste. Fabulous with a glass of pinot.

  6. Made this last night for 3 of my girlfriends. It was very easy recipe and looked very pretty on skewers! I served a cucumber dill sauce with it that was a hit.

    1. You sure can Sandy. That’s a good idea for those cooler days, thanks! I’d recommend roasting in the oven. Follow marinade instruction, but marinade as whole fillets instead of smaller pieces. Bake fillets at 425 F for 8-15 minutes depending on thickness.

      1. I wonder if I can mix this salmon with shrimp? I am not a zucchini person. Could you recommend any alternative veggies that I can mix it with? Thanks!

        1. Hi Shiela! You could totally mix or use the marinade with shrimp. As far as other veggies…maybe asparagus, mushrooms, Brussels sprouts, carrots or tomatoes. Those are based on my ideas plus I checked my Flavor Bible book

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