Salmon Skewers with Garlic-Lemon Marinade

5 from 1 vote

Salmon Skewers with Garlic-Lemon Marinade

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!

Prep Time5

Cook Time8

Total Time13

Course: Main Course

Cuisine: American

Keyword: salmon lemon marinade, salmon skewers, summer grill recipes

Servings: servings

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.

Video

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