Description
These easy salmon kebabs are a fresh and flavorful way to enjoy seafood in under 30 minutes. Cubes of wild salmon and crisp bell peppers are threaded with tangy lemon slices, brushed with a zesty garlic and herb oil, then grilled until tender and flaky. Perfect for a healthy, vibrant main course, these kebabs are ideal for summertime grilling or a quick weeknight dinner.
Ingredients
For the Marinade
- 3 tablespoons olive oil
- 1 ½ tablespoons fresh Italian flat-leaf parsley, finely chopped
- 2 garlic cloves, finely minced
For the Kebabs
- 1 1/2 pounds wild salmon fillet (skinless), cut into 1-inch cubes
- 2 bell peppers, cut into pieces roughly the same size as salmon cubes
- 2 large lemons (1 sliced into very thin rounds, 1 cut into wedges for serving)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 metal skewers (or wooden skewers, soaked for at least 1 hour if using)
Instructions
- Preheat the Grill: Heat your grill over medium heat so it’s ready when you finish prepping the kebabs.
- Prepare the Marinade: In a small bowl, combine the olive oil, chopped parsley, and minced garlic. Whisk together until well blended to create a fragrant marinade. Set aside.
- Assemble the Kebabs: Using 2 skewers for each kebab, alternate threading pieces of salmon, bell pepper, and lemon slices folded in half onto the skewers. Continue until all ingredients are used and you have 4 kebabs.
- Season the Kebabs: Brush or spoon the prepared oil, herb, and garlic mixture over the kebabs, coating all sides evenly. Sprinkle the kosher salt and freshly ground black pepper on both sides for even seasoning.
- Grill the Kebabs: Place the skewers on the preheated grill. Cook, turning them 1-2 times for even cooking, until the salmon is just opaque and cooked through, about 6–8 minutes.
- Finish and Serve: Remove the kebabs from the grill and immediately squeeze fresh lemon juice over the top from the reserved lemon wedges. Serve hot for the brightest flavor.
Notes
- Using 2 skewers per kebab prevents the ingredients from spinning when turning on the grill, making flipping easier.
- If using wooden skewers, soak them in water for at least 1 hour before grilling to prevent burning.
- Try using a mix of bell pepper colors for a more vibrant presentation.
- You can substitute other firm fish like halibut or cod if preferred.
Nutrition
- Serving Size: 1 kebab (about 1/4 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
