This healthy Grilled Salmon Kabobs recipe, topped with a fresh tomato salsa is bound to become a firm favorite whether you follow a keto lifestyle or just like to eat real, tasty food. Ready in 30-minutes…
If you don’t already make kabobs or skewers or shish kebabs (as they are often called) then you are missing out on an easy grill dish!
I often thought that kabobs were kind of fussy but they are in fact quite simple and quick to make. While they take longer to prepare than throwing a salmon fillet on the grill, the skewers cook quicker as the fish is cut into smaller pieces.
Either way, this kabob recipe comes together in 30 minutes.
Shish kabobs are an easy way to grill seafood, chicken or meat. They also look spectacular so whip up this grilled salmon kabob recipe and seriously impress your guests. Top the salmon skewers with fresh tomato salsa and this gorgeous, fresh meal is complete.
The tomato salsa is brimming with vibrant summer ingredients such as tomatoes, jalapeño, red onion, lime juice, and cilantro. It is a classic recipe that could be served over any type of kabobs or grilled protein.
You really can’t go too wrong and once you’ve made it, you’ll find yourself returning to it again and again.
I like to serve Grilled Salmon Kabobs with these fun Grilled Caprese Zucchini Boats and a Low-Carb Spicy Margarita.
How to make Grilled Salmon Kabobs
- Start by soaking 4 wooden or bamboo skewers in water for at least 5 minutes while you prepare the salmon. This is an important step to prevent the skewers from catching on fire on the barbecue. [image 1]
- Preheat the grill to 400°F (200°c). This is a medium-high heat.
- Carefully cut the skin off the salmon and cut into large pieces about 1-inch square (2.5cm)
- Toss the salmon with the olive oil and lemon pepper or another favorite seasoning [image 2]
- Thread the salmon onto the skewers by pushing the skewers through the center of each piece [image 3]
- Place the salmon kababs onto the grill and cook for 5-6 minutes per side or until salmon reaches an internal temperature of 145°F (63°c) or is cooked to your liking [image 4]
- While the salmon is cooking, slice the grape tomatoes in half, and toss with the diced jalapeño, onion, lime juice and cilantro. [images 5-7]
- Serve the skewers on a platter or individually topped with the fresh tomato salsa [image 8]
Cooking Tips & Tricks for this Grilled Salmon Kabobs Recipe
- Always soak wooden skewers in water for at least 5 minutes before threading on the salmon, otherwise, they can catch on fire.
- Metal skewers can also be used
- Aim to keep the salmon pieces the same size so that they cook evenly
- Leave a small space between each salmon piece on the skewers so it cooks on each side i.e. don’t push the salmon pieces up against each other
- You can use lemon pepper seasoning, any all-purpose herb seasoning or even simple salt, pepper and olive oil
- Grilled salmon kabobs can be cooked on the stove top using a grill pan on medium-high heat. Cook for 10-minutes turning regularly to ensure all sides are cooked through.
- Salmon skewers can be cooked in the oven at 425°F (220°c). Spread out prepared skewers on one or two baking sheets lined with parchment paper, ensuring that they are at least 1-inch (2.5cm) apart. Cook skewers for 8-10 minutes, turning once.
- Grilled salmon can be cooked in the oven using the broiler (grill). Place skewers on a foil-lined baking sheet, on the top rack and cook for 6-10 minutes in total, flipping once.
- Vegetables can be added to the skewers such as sliced bell peppers, onions, mushrooms, zucchini rounds and grape tomatoes.
HOW LONG DOES IT TAKE FOR SALMON KABOBS TO COOK ON THE GRILL?
Salmon shish kabobs take 5-6 minutes per side to cook on the grill at 400°F (200°c)
HOW LONG DO YOU HAVE TO SOAK WOODEN SKEWERS FOR?
To be on the safe side, soak wooden skewers in cold water for at least 5 minutes while preparing ingredients for the kabob recipe. Then you don’t need to worry about the skewers catching on fire and ruining the food.
There is great debate about this subject, however with some experts recommending 30-minutes minimum soaking time and others saying that soaking is not necessary.
CAN YOU USE WOODEN SKEWERS IN THE OVEN?
Yes, wooden skewers that have been soaked in water for at least 5 minutes can be used in the oven, toaster oven or under the broiler (grill). If using the broiler, be sure to use foil to line the tray and fold the foil over the ends of the skewers to prevent burning.
HOW DO YOU COOK SKEWERS OR KABOBS IN THE OVEN?
Preheat the oven to 425°F (220°c). Spread out prepared skewers on one or two baking sheets lined with parchment paper, ensuring that they are at least 1-inch (2.5cm) apart. Cook skewers for 8-10 minutes, turning once or until the salmon reaches an internal temperature of 145°F (63°c).
Salmon kabobs can also be cooked in the oven using the broiler (grill). Preheat the broiler and lay kabobs on a baking sheet lined with foil.
Fold the foil over the ends of wooden skewers to stop them burning or use metal skewers. Cook for 6-10 minutes in total, flipping once, on the top rack.
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Grilled Salmon Kabobs with Fresh Tomato Salsa
Ingredients
- 1 pound sockeye salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon pepper seasoning
- 1 cup grape or heirloom tomatoes
- 1 small jalapeño pepper seeded and diced
- 2 tablespoons red onion diced
- 1 tablespoon lime juice
- 1 tablespoon cilantro chopped
Instructions
- Soak 4 wooden skewers in water for 5 minutes while preparing salmon
- Preheat grill to 400 degrees Fahrenheit (200c)
- Remove skin from salmon and cut into large chunks (at least 1 inch or 2.5cm square)
- Toss with olive oil and lemon pepper
- Thread salmon onto skewers and place on grill
- Grill for about 5-6 minutes on each side until salmon reaches internal temperature of 145 degrees Fahrenheit (63c)
- While salmon is cooking, cut grape tomatoes in half or quarters and toss with diced jalapeño, onion, lime juice and cilantro
- Serve skewers on platter topped with salsa
Notes
- You can use lemon pepper seasoning, any all-purpose herb seasoning or even salt and pepper
- Aim to keep the salmon pieces the same size so that they cook evenly
- Leave a small space between each salmon piece on the skewers so it cooks on each side ie. don't push the salmon pieces up against each other
- Vegetables can be added to the skewers such as sliced bell peppers, onions, mushrooms, zucchini rounds and grape tomatoes.
★ Did you make this recipe? Please give it a star rating below!
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Grilled Chili Lime Chicken Tacos
This sounds so summery and delicious, that salad is so full of texture and colour what’s not to like!
Yes – I love it for Summer. So easy and simple!