Grilled Salmon Kabobs on a white plate with tomato salsa and fresh herbs scattered on top. Striped cloth nearby

Grilled Salmon Kabobs with Fresh Tomato Salsa

This healthy Grilled Salmon Kabobs recipe topped with a fresh tomato salsa is bound to become a firm favorite for lovers of healthy, real food.
Course Dinner, Lunch
Cuisine Gluten-Free, Low-Carb
Keyword grilled salmon, kabobs recipe, salmon shish kabobs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 236kcal
Author Abbie Brooks


  • 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


  • 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


  • 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.


Calories: 236kcal | Carbohydrates: 3g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 52mg | Potassium: 663mg | Sugar: 1g | Vitamin A: 7.1% | Vitamin C: 8.4% | Calcium: 2.4% | Iron: 6.4%