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Quick and easy grilled salmon skewers flavored with lemon garlic marinade. A delicious summer grill recipe that’s Whole30 and Keto-friendly. They are so fun to eat as well!
What Makes This Recipe Great
My favorite food to grill (besides steak, of course) is seafood. It’s one type of food that tastes 20x better when grilled than cooked any other way. And my favorite seafood is wild-caught salmon that’s packed with heart-healthy nutrients and omega-3s. Enter Salmon Skewers!
This salmon kebab recipe will be on repeat all summer. Not only does it yield super flavorful and moist salmon on the grill, but it’s also easy and quick to make for when you are lazy or short on time.
The lemon garlic marinade is what really makes a difference in the flavor of this recipe. Fresh savory tartness of lemon, dijon mustard, garlic, and herbs really brightens up the dish and keeps the salmon moist throughout the grilling process.
All you need are a few simple ingredients, and your outdoor grill, and this healthy meal comes together in no time!
Watch a Short Video of This Recipe
Ingredient Notes
- salmon fillet: preferably wild-caught, cut into 1-inch cubes or pieces. I get my high quality, wild caught salmon from Wild Alaskan Company, and you can get $30 off your first box with code: jeanchoi
- large lemon: thinly sliced crosswise
Lemon Marinade Ingredients
- avocado oil: or extra virgin olive oil
- lemon juice
- garlic cloves
- Dijon mustard
- sea salt
- ground black pepper
- fresh parsley
- fresh dill
Step-by-Step Instructions
- Combine all ingredients for the marinade in a large bowl and whisk them together.
- Cut the salmon filet into 1-inch pieces.
- Add the cubed salmon into the marinade and gently toss together until coated so they don’t fall apart.
- Thread 2 salmon pieces onto a skewer and then a lemon slice folded in half. Keep repeating until all the salmon and lemon are skewered.
- Preheat the grill to medium-high heat and grease the grill grates with avocado oil.
- Add the salmon skewers to the hot grill in a single layer and grill for 3-4 minutes, then repeat on the other side until just cooked through.
How To Grill Salmon For Best Texture and Flavor
Salmon might be one of the easiest foods to grill because it cooks so fast. However, you do need to keep an eye on it because it can turn tough and dry fast if you cook it for too long. Here are some of my favorite tips on how to grill salmon for that perfectly moist texture.
- Generously grease the grill grates with neutral oil or cooking spray. Nothing ruins delicate salmon as quickly as when it starts sticking to the grill and falling apart.
- Rub the salmon with some kind of oil or oil-based marinade to lock in moisture. I like using avocado oil because it doesn’t add any specific flavor and it’s resilient to high heat cooking.
- Don’t cook for longer than 4 minutes on each side, unless you have thick salmon filets.
- Be gentle when flipping salmon. I love these grilled salmon skewers because the skewers make them so easy to flip without ruining the shape.
- Sprinkle some kind of acid to bring out the flavor of the salmon. Lemon juice or another kind of citrus juice is my favorite on seafood, but apple cider vinegar also works in the pinch.
Note: You don’t have to eat the lemon slices that are added to the skewers (they are more to flavor the salmon kebabs), but I like to nibble on them because they turn so smoky and delicious after being grilled.
Expert Tips
- You can use metal skewers or bamboo skewers. If using wooden skewers, make sure to soak them in water first.
- This is a super low carb salmon recipe so if you’re keto or eating low carb, you can serve it with my grilled zucchini or eggplant to keep the carbs low!
- I don’t recommend adding veggies to these skewers as they take more time to cook than salmon. If you want to grill veggies separately on skewers, I recommend bell pepper, red onion, and zucchini.
Storage Tips
Store leftover salmon kabobs in an airtight container for up to 2-3 days. Eat cold or reheat gently so as not to dry out the salmon.
Discard any leftover salmon marinade.
More Healthy Recipes for Summer Grilling
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Salmon Skewers with Garlic-Lemon Marinade
Video
Ingredients
- 1.5 lb salmon filet, Use code JEANCHOI for $30 off your first box of wild caught, high quality seafood!
- 2-3 large lemons, thinly sliced crosswise
Lemon Garlic Marinade
- 2 tbsp avocado oil, or extra virgin olive oil
- Juice from 1 lemon
- 4 garlic cloves, minced
- 2 tsp dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
Equipment
- Metal skewers, or if you use bamboo, make sure to soak them in water first
Instructions
- Combine all ingredients for the marinade in a large bowl and whisk them together.
- Cut the salmon filet into 1-inch pieces.
- Add the salmon pieces into the marinade and gently toss together until coated so they don't fall apart.
- Thread 2 salmon pieces onto a skewer and then a lemon slice folded in half. Keep repeating until all the salmon and lemon are skewered.
- Preheat the grill on medium high heat and grease it with avocado oil.
- Grill for 3-4 minutes, then repeat on the other side until just cooked through.
Notes
- Start with a clean, well-oiled grill to prevent sticking.
- For metal skewers, preheat directly over flame; for bamboo, use indirect heat and keep an eye on tips.
- Rotate skewers only once per side, and use a meat thermometer to check for 125°F internal temp for medium-rare.
- Let fish rest on skewers for 2 minutes before serving to redistribute juices.
- Store cooled skewers in an airtight container in the fridge for up to 2–3 days.
- To freeze, remove salmon from skewers and wrap tightly in foil or a freezer-safe bag for up to one month. Thaw overnight in the fridge and reheat in a covered skillet with a splash of water to revive moisture. Always discard any marinade that’s touched raw fish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I don’t have a grill but these worked fine under the broiler for about 5 minutes. The marinade is very tasty!