Grilled salmon kabobs are an easy and nutritious option for grilling year-round. All you need are a few basic ingredients, a grill, and some skewers to prepare this all-star entree. Feel like spicing them up by using various spice blends or adding vegetables? No problem! There is plenty of room to adapt these salmon kabobs to your personal taste. Let's get started!
Grilled Salmon Kabobs with lemon Image Credit: Julia Mueller
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Things You\’ll Need
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1 (1 1/2 lb) salmon fillet
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3 large lemons, sliced
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2 tbsp avocado oil or high-temperature cooking oil
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1/2 tsp sea salt
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1/2 tsp cracked black pepper
Step 1
Preheat your grill to medium-high heat.
Gather your ingredients. Place the salmon on a cutting board and chop into 1/2-inch cubes, then slice the lemons. If you're incorporating additional ingredients (such as zucchini, onion, tomato, pineapple, mango, etc.), chop them now, as well.
Ingredients for salmon kabobs Image Credit: Julia Mueller 
Chop the salmon and slice the lemons Image Credit: Julia Mueller
Step 2
Thread the salmon cubes and lemon slices onto 6 metal skewers.
Thread the salmon and lemon slices onto the skewers Image Credit: Julia Mueller
Tip
If using wooden skewers, be sure to pre-soak them in water for at least 15 minutes before using so that they don't catch fire on the grill.
Step 3
Once you're finished preparing the skewers, generously coat them with avocado oil (or a high-temperature cooking oil).
Brush skewers with avocado oil. Image Credit: Julia Mueller
Step 4
Sprinkle with sea salt and pepper. You can also add any of your favorite spices and herbs!
Season with sea salt and pepper. Image Credit: Julia Mueller
Step 5
Place skewers on the preheated grill. Grill 2 to 3 minutes until grill marks appear, then use tongs to carefully rotate the skewers. Grill an additional 2 to 3 minutes then flip again.
Continue grilling and flipping until salmon is opaque and cooked through, about 5 to 8 minutes total. Serve with your favorite side dishes, and enjoy!
Grill 5 to 8 minutes, until cooked through. Image Credit: Julia Mueller
