Salmon Kabobs on the Grill
Juicy salmon cubes threaded with vegetables and grilled until smoky and tender. These colorful skewers bring fun and flavor to your summer grilling with an Asian-inspired marinade that caramelizes beautifully over the flame. Perfect for entertaining or family dinners when you want something special but easy.
Ingredients
- 1 pound salmon fillet, cut into 1‑inch cubes
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, cut into chunks
- 1 small red onion, cut into chunks
- Metal or soaked wooden skewers
Instructions
- Whisk together the orange juice, soy sauce, sesame oil and ginger. Add the salmon cubes and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Thread the marinated salmon, bell pepper and onion onto skewers.
- Preheat grill to medium‑high heat and lightly oil the grates. Grill the kabobs for 3–4 minutes per side until the salmon is opaque and the vegetables are tender.
- Serve hot.
Equipment Needed
- Metal or wooden skewers (soak wooden ones for 30 minutes)
- Grill or grill pan
- Small bowl for marinade
- Whisk
- Shallow dish for marinating
- Basting brush
Tips & Variations
- Cut uniform pieces: Cut salmon into 1.5-inch cubes for even cooking. Smaller pieces dry out, larger ones cook unevenly.
- Soak wooden skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Don't over-marinate: Marinate for 30 minutes to 2 hours maximum. Longer can make the salmon mushy from the acid.
- Oil the grates: Clean and oil your grill grates well to prevent sticking.
- Vegetable variations: Try zucchini, cherry tomatoes, mushrooms, or pineapple chunks for different flavors.
- Double skewer: Use two parallel skewers to prevent ingredients from spinning when you flip them.
Nutritional Information
Per serving (2-3 kabobs):
- Calories: 265
- Protein: 28g
- Fat: 13g (Saturated: 2g)
- Carbohydrates: 8g
- Fiber: 2g
- Omega-3 Fatty Acids: 1.8g
- Sodium: 620mg
High in protein and omega-3s with added vitamins and fiber from the vegetables. A balanced, nutritious grilled meal.
Storage & Reheating
Refrigerator: Store cooked kabobs in an airtight container for up to 2 days. Remove from skewers for easier storage.
Freezer: Freeze uncooked marinated salmon (without vegetables) for up to 2 months. Thaw in refrigerator before skewering and grilling.
Reheating: Reheat gently in a 300°F (150°C) oven for 8-10 minutes, or briefly on the grill. Microwave at 70% power if needed.
Leftover tip: Remove salmon and vegetables from skewers and toss with greens for a quick salad.
Serving Suggestions
Serve these salmon kabobs with:
- Rice: Coconut rice, cilantro lime rice, or fried rice
- Vegetables: Grilled corn, asparagus, or a fresh cucumber salad
- Sauces: Tzatziki, peanut sauce, sweet chili sauce, or cilantro lime crema
- Sides: Coleslaw, potato salad, or grilled flatbread
- Salads: Greek salad, Asian slaw, or seaweed salad
Recipe Notes
Skewer arrangement: Alternate salmon with vegetables, leaving small spaces between pieces for even heat circulation.
Temperature control: Medium-high heat (around 400°F/200°C) is ideal. Too hot and the outside burns before the center cooks.
Basting: Reserve some marinade before adding raw salmon, then use it to baste during grilling for extra flavor.
Indoor option: No grill? Use a grill pan on the stovetop or broil in the oven 4-6 inches from the heat source.
Make ahead: Assemble kabobs up to 4 hours ahead and refrigerate until ready to grill.
Party tip: These are perfect for entertaining. Set up a kabob bar and let guests customize their own skewers.