Lemon and Dill Barbecue Salmon Kabobs

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.

Lemon and Dill Barbecued Salmon Kabob - www.platingpixels.com

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.

Lemon and Dill Barbecued Salmon Kabob - www.platingpixels.com

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.

Lemon and Dill Barbecued Salmon Kabob - www.platingpixels.com

Food Science & Cooking Tips – How to marinate fish and meats

  • 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.


Food Photography Tips:

Each and every recipe on Plating Pixels has food photography and food styling tips. I hope home-cooks and food bloggers can learn valuable information from these.

I shot this in natural light at 1/125 sec, f/ 2.5, ISO 400 with a 50 mm macro lens.

This recipe is beautifully simple and photographs well. I didn’t want any distracting props or backgrounds, just magnificent detail of the recipe. Grilled food always has wonderful details and character. For recipes that feature juices or herbs, the detail can often get lost in cooking. It’s often best to include the entire ingredient in the final image, like I did with the lemon slices and fresh dill sprigs draped over the kabobs. This also adds color and ties into the green of the zucchini.

Lemon and Dill Barbecued Salmon Kabob - www.platingpixels.com

Lemon and Dill Barbecued Salmon Kabob

Products used in this dish:

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

Are you following me on PinterestFacebookTwitter and Instagram? Also sign up for our newsletter to get all our recipes and cooking tips.

Lemon and Dill Barbecued Salmon Kabob - www.platingpixels.com
5 from 3 votes

Lemon and Dill Barbecue Salmon Kabobs

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.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6
Author Plating Pixels


  • 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


  1. 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).
  2. 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.
  3. 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.

 If you make this recipe, take a photo and post it on Instagram and tag @platingpixels or hashtag #platingpixels

Share or Pin this recipe if you like it. Thanks! Let me know your thoughts in the comments below.

34 Responses

  1. Bita says:

    This is great! I love kabob’d fish! I so wish I had this right now.

    • Matthew says:

      These are good anytime Bita. This was my first time trying fish kabobs and definitely plan to experiment more.

      • Shiela says:

        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!

        • Matthew says:

          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

  2. Sandy says:

    Could I cook this in an oven instead of grilling outside?

    • Matthew says:

      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.

  3. These look amazing especially on the grill… YUM!
    Thanks for the photography note. 🙂

  4. Renee says:

    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.

  5. 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. Salmon is one of my favorite fishes to eat. I love the idea of salmon kabobs. I usually grill the whole fish but will have to give this a try. Makes serving it super easy.

  7. This recipe looks so tasty and simple enough to grill-up on a week night. I’m starting to rethink the chicken I had planned for tonight!

  8. Absolutely gorgeous. I’m making these this weekend, I just picked up more Copper River!

  9. kathy b says:

    I made these for my husband last night. HE LOVED Them. I will make them for company some time too

  10. So beautiful. I have yet to skewer salmon, but love the idea of this. I’m also a big fan of dill so this is a perfect recipe for me!

  11. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *