Grilled salmon kebabs with lemon herb seasonings are a healthy, powerhouse of a meal. Absolutely loaded with refreshing flavor, this easy, quick dinner is perfect for warm evenings.
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Few dinners say summer to me quite as much as grilled seafood.
Take these grilled salmon kebabs for example.
With the smoky grilled flavor and the fresh Mediterranean flavor from the lemon and herbs, these salmon skewers pretty much taste like summer nights.
Kebabs vs. Kabobs vs. Skewers
Do you say kebab, kabob, or do you call them skewers?
I’ve always fluctuated between kebab and kabob.
Is it a regional thing? I wasn’t sure, so I did some research.
It’s originally an Arabic word, and the difference is merely one of pronunciation and phonetic spelling.
Kinda like saying you’re going to a hibachi restaurant, but it technically should be called teppanyaki.
Or calling a gyro (pronounced yi-roh, a jai-roh). Simple semantics.
So basically, it’s our American take on an old tradition of threading some form of meat and vegetables onto a stick, and grilling until a level of utterly lovely perfection is reached.
Ingredients
To make these you’ll need:
- Herbs and spices– Minced fresh oregano, cumin, red pepper flakes, salt and pepper
- Sesame seeds
- Salmon– Boneless, skinless salmon filet cut into 1″ pieces
- Lemons– Thinly sliced
You’ll also need nonstick spray and metal or wooden skewers.
How to Grill Salmon Kebabs
These salmon kebabs are pretty simple to make!
To do, mix together the oregano, sesame seeds, cumin, and pepper flakes until evenly incorporated in a small bowl.
Set this aside.
Preheat a grill to medium heat.
While the grill is heating, assemble the kebabs.
To make the skewers, thread a piece of salmon onto a skewer, pushing down until it’s about an inch or two from the end.
Next, thread on a slice of lemon that’s folded in half.
Repeat until there’s only an inch or two left on the other end of the skewer, ending with a piece of fish.
Do this until all the skewers are filled or you’ve used all the ingredients.
Spray the hot grill grates liberally with the non-stick spray and lightly spray the kebabs with non stick cooking spray.
Salt and pepper both sides of the kebabs and season the skewers liberally with the spice mixture.
Grill the fish, turning the skewers periodically to prevent sticking, for about 8-10 minutes or until it’s opaque and flaky.
Eat immediately off the skewer, or serve with cooked basmati rice and roasted asparagus for a complete meal.
Enjoy!
Storing leftovers
Store leftover salmon kebabs in an airtight container in the fridge for up to 2 days.
How to Cook Salmon Kebabs in the Oven
Weather not good for grilling?
You can still make these salmon kebabs in the oven.
Assemble them as directed above and bake them on a baking sheet lined with foil and sprayed with nonstick spray at 350 for about 15-18 minutes, flipping, the skewers midway through.
Enjoy!
Tips and Tricks
- You can let the salmon sit in the spices for a few minutes prior to cooking to let the flavor sink in.
- Feel free to adjust the seasoning to suit your tastes.
- For wooden skewers, make sure you soak them in water for an hour prior to cooking.
Other Kebab Recipes
Grilled salmon kebabs with lemon herb seasoning are a light favorite.
Make it and enjoy!
Looking for other kebab recipes?
Try these:
- Honey Garlic Chicken Kabobs
- Grilled Nam Prik Shrimp Skewers
- Greek Chicken Kabobs
- Bang Bang Chicken Kabobs
- Barbecue Chicken & Pineapple Kabobs
If you’ve tried these GRILLED SALMON KEBABS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lemon Herb Grilled Salmon Kebabs
Ingredients
- 2 tbsp finely minced, fresh oregano leaves
- 2 tsp sesame seeds
- 1 tsp cumin
- 1/4 tsp crushed red pepper flakes
- 1 1/2 lb boneless, skinless salmon filet, cut into 1" pieces
- 2 lemons thinly sliced
- non stick cooking spray
- salt & pepper, to taste
- metal skewers, or wooden skewers that have been pre soaked for an hour
Instructions
- In a small bowl, mix together the oregano, sesame seeds, cumin, and pepper flakes until evenly incorporated. Set aside.
- Heat a grill over medium heat. When heated, spray the grates liberally with the non-stick spray.
- Thread a piece of salmon onto a skewer, pushing down until it's about an inch or two from the end. Next, thread on a slice of lemon that's folded in half. Repeat until there's only an inch or two left on the other end of the skewer, ending with a piece of fish. Repeat until all the skewers are filled, or all the ingredients are used.
- Lightly spray the kebabs with non stick cooking spray. Salt & pepper both sides. Season the skewers liberally with the spice mixture on both sides.
- Grill the fish, turning periodically to prevent sticking, about 8-10 minutes or until it's opaque and flaky.
- Eat immediately off the skewer, or serve with cooked basmati rice and roasted asparagus for a complete meal.
Notes
- You can let the salmon sit in the spices for a few minutes prior to cooking to let the flavor sink in.
- Feel free to adjust the seasoning to suit your tastes.
- For wooden skewers, make sure you soak them in water for an hour prior to cooking.
Nutrition
recipe originally from Skinnytaste
Zeba Durrani says
Such a simple and delicious way to make Salmon. I love all the spices you have used and the presentation! Thanks, for sharing on Fiesta Friday!
4sonsrus says
Thanks, Zeba! Without a sauce, the seasoning added just the right amount of flavor.
Of Goats and Greens says
This looks more than delicious. Another reason to look forward to getting a new, and good, grill here. Thanks!
Petra says
So simple and so good, a great recipe for busy days, and perhaps the odd lazy day too 🙂