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The easiest summer favorite, these salmon skewers are grilled to perfection in just minutes. Simply thread salmon and lemon slices onto skewers, brush with a lemon-garlic-Dijon marinade, and grill 3–4 minutes per side for juicy, flaky kabobs bursting with zesty flavor. That’s it!
Why You’ll Love This Recipe
Nothing beats the sizzle as tender salmon cubes meet a hot grill kissed by lemon and garlic. These skewers come together in minutes and deliver golden, caramelized edges that lock in moisture, making them a breeze to whip up on busy weeknights or lazy summer afternoons. If you love skewered seafood, check out my Grilled Lemon Curry Shrimp Skewers.
As a busy mom juggling school pickups and dinner prep, I appreciate recipes that come together quickly without sacrificing flavor. These salmon skewers have been on repeat at my house- and they rival my Paleo Chicken Yakitori (Japanese Chicken Skewers) for simplicity and taste, and my Curry Chicken Skewers for a warming curry twist.
Jean’s Notes: I discovered that the lemon-garlic marinade with Dijon mustard and fresh herbs was the key to keeping the salmon extra moist and bursting with flavor on the grill. This simple emulsification trick ensures the fish develops a crisp exterior without drying out, every single time.
Watch a Short Video of This Recipe
Ingredients You’ll Need
- Salmon filet: Wild‑caught for rich, flaky texture and packed with heart‑healthy omega‑3s.
- Lemon slices: Folded between salmon pieces to release bright, citrusy bursts that cut through the fish’s richness.
- Avocado oil or extra virgin olive oil: Provides a high smoke point for perfect searing and helps the marinade adhere evenly.
- Lemon juice: Adds acidity to gently tenderize the salmon and elevate all the flavors.
- Garlic cloves: Minced to infuse savory depth and aromatic complexity.
- Dijon mustard: Emulsifies the marinade for a smooth coating and contributes tangy richness.
- Sea salt and black pepper: Essential seasonings that enhance and balance the fish’s natural flavor.
- Fresh parsley and dill: Chopped herbs that lend bright color and fresh, herbal notes.
- Metal skewers or soaked bamboo skewers: Ensure easy handling on the grill and prevent scorching or sticking.
How to Grill Salmon Skewers
Preheat grill to medium-high. Thread salmon and lemon slices onto soaked bamboo or metal skewers. Grill 3–4 minutes per side, brushing with leftover marinade, until opaque and slightly charred.
Step 1: Whisk avocado oil, lemon juice, garlic, Dijon mustard, salt, pepper, parsley, and dill in a large bowl until fully combined.
Step 2: Cut salmon into even 1-inch pieces to ensure uniform cooking. Gently toss salmon in the marinade, coating each piece without breaking the flesh.
Step 3: Thread two salmon pieces and one folded lemon slice onto each skewer, alternating until all ingredients are used.
Step 4: Preheat grill to medium-high and grease grates with oil. Grill skewers 3–4 minutes per side, brushing with extra marinade, until opaque and lightly charred.
Skewer & Grill Tips
- Let fish rest on skewers for 2 minutes before serving to redistribute juices.
- 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.
Serving Suggestions for Low-Carb Sides
- These salmon skewers shine alongside grilled zucchini or eggplant slices for a complete low-carb meal.
- Beyond veggies, grilled asparagus spears or a crisp lemon parmesan salad complement the richness of salmon.
- For a surf-and-turf twist, pair with my Cajun Shrimp and Sausage Skewers and drizzle leftover marinade lightly over mixed greens.
Recipe FAQs
Grill salmon skewers 3–4 minutes per side over medium-high heat. Adjust by a minute if your pieces are thicker or thinner.
It’s best to oil the grill grates before heating. Oiling grates prevents flakes from sticking without adding excess grease to the fish.
Remove skin before cutting and skewering so each piece cooks evenly and marinates through. Skinless pieces also absorb more flavor.
Yes. Marinate for up to 1 hour in the fridge, but no longer, or the acid can begin to “cook” the salmon.
Let me know how your salmon skewers turned out and share your favorite grilling tips!
More Grilling Favorites
- Paleo Pollo Asado
- Grilled Eggplant with Chimichurri
- Best Grilled Zucchini Recipe
- Lemon-Butter Grilled Lobster Tails
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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!