These mouthwatering salmon kabobs are a terrific and easy dinner option when succulent and juicy grilled salmon is what you crave. Marinated in olive oil, garlic, lemon and spices, this deliciously healthy salmon kabob recipe comes complete with a creamy cucumber-dill sauce to serve on the side, plus sweet and juicy grilled tomatoes!
A Delectable Kabob for the Salmon Lover
Tender, juicy, grilled kabobs of any kind are one of my favorite meals to partake in when a dish with some spice and charred flavor sounds utterly enticing to me...
And because these days I often prepare salmon for my hubby and I when we're looking for a quick and easy, yet super healthy dinner, putting these two together together to create this flavorful salmon kabob recipe was an instant hit for us!
Fresh salmon fillets are cut into large chunks and then marinated in simple spices such as cumin and paprika, as well as some heart-healthy olive oil, garlic and lemon.
Then, they're threaded onto skewers along with some red onion, then quickly grilled on a grill pan for just a few minutes until slightly charred and succulent!
These delicious salmon kabobs even come with a savory and bright accompaniment of creamy cucumber-dill sauce for dipping the kabobs into, as well as a super quick little side of juicy, grilled campari tomatoes for added texture.
When served with a side of quinoa, rice, or couscous, and topped with a tangy sprinkle of feta cheese, this tasty take on kabobs is a wonderfully healthy offering if you're a salmon lover looking for a fresh way to enjoy this tasty fish.
Brimming with a bit of spice and a nice hint of that wonderfully smoky flavor we love in kabobs, this is the ultimate in Mediterranean-style clean eating!
How To Make Salmon Kabobs with Cucumber-Dill Sauce
Preparing these flavorful and healthy kabobs is as simple as a quick marination and then assembly before these babies hit the grill pan.
I love using the warming spices of cumin and paprika, because they add a smoky-spicy element to the salmon, and pair really nicely with the flavors of lemon, garlic and olive oil.
And the cucumber-dill sauce is a truly terrific and delicious morsel to serve alongside side, because it offers another earthy element and fresh, cool, herby flavor to the dish.
While chunks of tomatoes could easily be threaded onto the salmon kabobs along with the onion, the reason I like to keep them separate and add them to the grill pan at the end is to keep them intact and only very quickly heated through with some salt and pepper for best flavor.
Here's a sneak peek at my salmon kabob recipe: (or just jump to the full recipe...)
- To get started, I marinate the chunks of salmon in their spices and seasonings for about 20 minutes to allow for the flavors to penetrate, but if you're pressed for time, 10 minutes will do just fine.
- While the salmon marinates, I whisk up my quick cucumber-dill sauce to serve on the side of the kabobs for dipping, and get my tomatoes ready to prepare as my simple side.
- To assemble, I alternate pieces of marinated salmon with chunks of red onion onto a couple of wooden skewers, and grill for a few minutes just until cooked through yet tender and juicy.
- Once the kabobs are out of the grill pan, I add the tomato wedges to the pan and grill them for 30 seconds to 1 minute, just until heated through with a touch of char.
- I serve the salmon kabobs with the cucumber-dill sauce and the grilled tomatoes on the side, simply on their own or with some quinoa, rice, or even pita bread as accompaniments.
by Ingrid Beer
These salmon kabobs are grilled until succulent, and served with a creamy cucumber-dill sauce and grilled tomatoes!
Yield: Serves 4
Nutrition Info: 513 calories per kabob (with ¼ cup sauce)
Prep Time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes
Salmon Kabobs Ingredients:
- 4 skinless salmon fillets (thicker cut, about 6 ounces each)
- Olive oil
- 2 cloves garlic, pressed through garlic press
- Sea salt
- Black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ red onion, peeled and cut into quarters and sliced
- 4 campari tomatoes, halved
- ¼ cup feta cheese
- 1 tablespoon fresh dill, chopped
Cucumber-Dill Sauce Ingredients:
- 1 cup full-fat, plain Greek yogurt
- 2 tablespoons fresh dill, chopped finely
- 1 large clove garlic, pressed through garlic press
- ½ teaspoon lemon zest
- ¼ teaspoon sea salt, plus a pinch
- Pinch of black pepper
- ½ Persian cucumber finely shredded and squeezed to remove excess juice (about 1 heaping tablespoon worth of cucumber)
- Begin by gathering and prepping all of your salmon kabob ingredients according to the ingredients list above to have ready and organized for use.
- If using wooden skewers, place 8 of them into water to soak while you marinate the salmon. (You will use 2 skewers per kabob.)
- Prepare the salmon by cutting each fillet into 4 large, even chunks. Place the salmon pieces into a medium sized bowl, and add about 1 tablespoon of olive oil, the garlic, a couple of pinches of sea salt and black pepper, the smoked paprika and the ground cumin, and toss gently to coat the pieces. Marinate the salmon for about 20 minutes.
- While the salmon marinates, gather and prep all of your cucumber-dill ingredients according to the ingredients list above to have ready and organized for use.
- To prepare the sauce, combine all ingredients in a bowl and whisk together until well blended and thick. Check the salt level and add a pinch more if necessary. Keep cold until ready to serve.
- To prepare the salmon kabobs, remove the skewers from the water, and tap any excess water off. Using two skewers, take a piece of salmon and thread it onto two skewers, followed by a small piece of the red onion. Repeat the process until each set of skewers contains a total of 4 salmon pieces (one fillet worth) and 4 red onion pieces, and repeat until you have a total of four salmon kabobs.
- Heat a grill pan over high heat, and once very hot, add a couple of drizzles of olive oil. Add the salmon kabobs (working in batches if necessary) and grill them, turning every now and then for even grilling, for about roughly 5-6 minutes, or until golden and cooked through. Remove the salmon kabobs onto a clean plate, squeeze a touch of lemon over top and keep warm. Repeat until all kabobs are grilled.
- Next, sprinkle a pinch of salt/black pepper over the halved campari tomatoes, and add them to the grill pan. Allow them to grill for 30 seconds-1 minutes until warmed and slightly grilled/charred, and set them onto the plate next to the salmon kabobs.
- To serve, add a salmon kabob to each plate, along with a couple of tablespoons of the cucumber-dill sauce next to the kabob, along with two, grilled campari tomato halves. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill. Serve with an accompaniment of your choice, if desired.
Tips & Tidbit for my Salmon Kabobs
- Skinless salmon fillets for ease: For convenience sake, I typically will purchase skinless salmon fillets (about 6 ounces or so) and simply cut those into bite-size chunks before marinating. If you have skin-on fillets, hold the fillets tightly on one end and cut alongside the bottom to remove the skin.
- Soak your wooden skewers in water: If using wooden skewers to prepare kabobs, then allow them to soak in cold water while the salmon marinates. This will help keep the wood moist during the grilling to avoid the skewers burning and becoming too charred, or the ends breaking.
- Campari tomatoes for sweetness: While any firm tomato will do, I like campari because of their smaller size as well as their sweet and juicy flavor and texture. All they need is a little sprinkle of salt and pepper before grilling to bring out their flavor.
- Greek yogurt for the cucumber-dill sauce: I usually opt for whole milk, Greek yogurt to prepare this delicious sauce, for a bit of richness. But feel free to use low fat or non-fat if you prefer. Stick to Greek yogurt if you can (plain, of course) for the thickness and body.
- Prep ahead for easy salmon kabobs: If you'd like to get a bit of a head start with this recipe, and have it ready to quickly grill up the day of, then coat the salmon chunks in the marinade ingredients, thread onto the wooden skewers with the onions, and keep assembled and covered on a plate. Prep the cucumber-dill sauce, and halve the tomatoes. Then, the day of, just grill and serve!
Craving more recipes like this one? Check out this Grilled Lemon Chicken Flatbread Wrap with Spicy Garlic Sauce, these Chicken Kabobs with Tzatziki, these Moroccan Chicken Wraps, this Pan Seared Salmon, or this Blackened Salmon!
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!