These juicy salmon kabobs are perfect for grilling! Thread seasoned salmon onto skewers with fresh lemon and serve these kabobs topped with garlicky yogurt dipping sauce for an easy meal or appetizer.
I can’t have enough salmon recipes, especially in the summertime. Try my lemon grilled butter salmon and these super juicy salmon burgers on the grill next!
Salmon is my favorite fish, so naturally, these salmon kabobs are one of my favorite summer grilling recipes. Maybe it’s all the Macedonian kebabs, or kebapi, I grew up eating, but I’m all about threading food onto skewers. These salmon kabobs are especially delicious, perfectly seasoned with a combination of rice vinegar and olive oil, plus garlic (always garlic) and a sprinkle of Italian seasoning. Simple, but so good!
Why You’ll Love These Grilled Salmon Kabobs
- Easy to assemble. Most of my life revolves around food that’s quick, easy, and delicious, and these salmon kabobs tick all the boxes. It takes a few minutes to thread the salmon and lemon slices onto skewers, and the rest is left to the grill.
- Full of flavor. The combination of sweet-salty-tangy seasoned rice vinegar and Italian seasoning brushed over the salmon is next-level. Once grilled, the salmon becomes perfectly flaky, flavorful, and juicy.
- Garlicky yogurt dipping sauce. Where I come from, no kabob is left without a dipping sauce (see my chicken skewers with Macedonian taratur sauce). I serve these salmon kabobs with a taratur-inspired garlic yogurt sauce that falls somewhere between tzatziki and garlic aioli.
Ingredients You’ll Need
With just 5 simple ingredients, these grilled salmon kabobs are my kind of weeknight dinner. But they’re so tasty, I could make them every weekend, too! I’ve included my ingredient notes below. Scroll to the printable recipe card after the post, followed by a step-by-step overview with photos showing how to make it.
- Salmon – You can buy salmon fillets and cut them into cubes, or ask the fish counter at your local grocery store to cut the fish for you. You can use farmed Atlantic salmon, which is fattier, or Pacific sockeye salmon, which is leaner. It’s up to you.
- Lemons – Give the lemons a rinse and a scrub before you slice them up thin. You’ll weave the lemon slices onto the skewers in between the salmon pieces.
- Seasoned Rice Vinegar – Star Fine Foods’ seasoned rice vinegar is my favorite. If you don’t have rice vinegar, apple cider vinegar is the next best substitute.
- Olive Oil – I used extra virgin olive oil, but you can use any good-quality EVOO or avocado oil.
- Garlic – Freshly minced.
- Italian Seasoning – Use your preferred Italian seasoning blend from the store. You can also play around with other seasonings, like jerk seasoning for a spicier flavor.
Garlicky Yogurt Dipping Sauce
This garlic yogurt sauce is a blast from the past. My sister and I used to dip our French fries in it when we were little. Fast forward, and it tastes delicious slathered onto these salmon kabobs! To make it, simply combine freshly minced garlic with plain (or Greek) yogurt, olive oil, chopped parsley, and salt. It’s perfect for fish, chicken, lamb, and vegetables. Anything goes!
You could also serve these salmon kabobs with homemade honey mustard sauce, garlic butter sauce, or Hollandaise sauce.
Tips and Variations
- Cut the salmon into same-size pieces. This way, the fish cooks evenly. I usually aim to cut the pieces about the same size as my air fryer salmon bites.
- How to tell when salmon is cooked: Salmon is finished cooking when it’s opaque and flakes apart easily with a fork. You can also use an instant-read thermometer to check that the internal temperature reaches 145ºF.
- Fold the lemons in half. Folding the lemon slices in half before skewering helps to keep them in place while grilling. If you don’t, the lemon tends to come loose.
- Add veggies. You can easily adapt these salmon kabobs with your favorite vegetables, too. Thread thinly sliced onions, bell peppers, and zucchini slices in between the salmon in addition to the lemon.
Storing and Reheating Leftovers
- Refrigerate. Remove any leftover salmon from the skewers and store it airtight in the fridge for up to 3 days. I like to turn the leftovers into a chopped salmon salad. If I have extra garlic yogurt sauce, I’ll use it as a dressing.
- Reheat. Warm the leftover salmon in the microwave or in the oven until it’s hot throughout.
Pin this now to find it later
-
Prep. Soak the bamboo skewers in water for 15 to 20 minutes and preheat the grill to medium heat (about 375ºF).
-
Make the marinade. In a medium bowl, stir together the seasoned rice vinegar, extra virgin olive oil, garlic, and Italian seasoning. Set aside.
-
Assemble the skewers. Thread the salmon and folded lemon slices intermittently onto the prepared bamboo skewers. Brush all sides of the salmon kabobs with the prepared marinade.
-
Grill. Oil the grates on the grill. Place salmon skewers on the grill and cook for about 4 minutes per side or until salmon is cooked through and opaque.
Make the Dipping Sauce
-
Mix the sauce. Meanwhile, put the minced garlic in a small mixing bowl, sprinkle it with salt and ½ tablespoon extra virgin olive oil, and stir to combine. Stir in the yogurt.
-
Garnish and chill. Drizzle the remaining extra virgin olive oil over the top of the yogurt sauce and garnish with chopped parsley; refrigerate until ready to use.
-
Serve. Remove the salmon skewers from the grill and serve them with the garlic yogurt sauce.
Serving: 1kabob | Calories: 393kcal | Carbohydrates: 11g | Protein: 38g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 95mg | Sodium: 270mg | Potassium: 1083mg | Fiber: 2g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 30mg | Calcium: 168mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Salmon Kabobs
If you’re using bamboo skewers, soak the skewers in water for 20 minutes before you assemble your kabobs. Soaking wooden skewers keeps the ends from charring and burning on the grill. This step isn’t necessary if you’re using metal skewers. Afterward, follow these steps to prepare and grill your salmon kabobs:
- Make the marinade. First, stir rice vinegar, extra virgin olive oil, garlic, and Italian seasoning together in a bowl.
- Assemble the skewers. Next, thread the salmon cubes onto skewers, alternating with folded lemon slices. Brush the salmon kabobs on all sides with the marinade.
- Grill. Cook the kabobs on a preheated grill over medium heat for 4 minutes per side or until the salmon is cooked through.
- Make the dipping sauce. Meanwhile, mix the ingredients for the yogurt dipping sauce. I like to drizzle the top of the sauce with olive oil and garnish it with parsley.
- Serve. Serve your grilled salmon kabobs warm from the grill, topped with yogurt sauce. See the section earlier for more serving suggestions.
