Lemon and Dill Barbecue Salmon Kabobs. Vinegar, lemon juice and zest add a nice zing to salmon. Dill works it magic by adding a sharp, pickled undertone.
It’s always a perfect time for a barbecue and enjoying food with others; these Lemon and Dill Barbecue Salmon Kabobs are splendid for grilling, rain or shine.
That’s not a typo or some embarrassing iPhone auto-correct in that last sentence by the way; we’re cooking salmon kabobs in this recipe. Typically I’ve stuck with familiar favorites like chicken, beef and shrimp for grilling. As a food blogger and food fanatic in general, you come across interesting new ideas for recipes.
Salmon grills to moist, flaky and crisp perfection on a barbecue. The trick is skewering them accordion-style so they stay on and don’t fall into the grill (insert sad face here). This also helps them cook evenly throughout, preventing uncooked or burnt areas. Vinegar, lemon juice and zest add a nice zing to the salmon. Dill works it magic by adding a sharp, pickled undertone.
Just mix together a few ingredients in a bag to make the marinade, add the salmon, and let the flavors soak in. Skewer with fresh zucchini, grill, and you’re all set to enjoy the rest of your summer afternoon with this fresh, healthy Lemon and Dill Barbecue Salmon Kabob recipe.
How to marinate salmon kabobs
- Marinades with acidic properties like vinegar and citrus add flavor, while helping to tenderize meat by breaking down proteins.
- Don’t marinade meats in an acidic marinade more than 30 minutes, or it will start to cook the meat.
Products used in this Barbecue Salmon Kaboks recipe
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Lemon and Dill Barbecue Salmon Kabobs
- 16- ounces fresh or frozen salmon fillets
- 1/2 cup white wine vinegar
- 2 teaspoons fresh lemon juice
- 1/2 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
- Thaw salmon if frozen. Rinse salmon and pat dry with paper towels, cut crossway into 1/2-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. Marinade in refrigerator for 30 minutes at most (do not marinade longer or the vinegar will start to cook the salmon).
- Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinate. Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
- Wet a paper towel with cooking oil and rub onto grill to prevent sticking. Immediately place skewers on grill. Cook uncovered for 6-10, rotating every few minutes, until grill marks appear and fish is flaky when tested with a fork. Optional: squeeze more lemon juice on top when serving.