Grilled Salmon Kabobs
Salmon Kabobs are seasoned with a simple, flavorful marinade with fresh herbs and garlic, then grilled to juicy, flaky perfection.
Servings: 5 servings
Ingredients
- 2 ½ pounds skinless salmon filets cut into 1 inch cubes
- 1 lemon cut in half and sliced
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves pressed or crushed
Instructions
- Prepare the grill for direct high-heat (about 450 degrees).
- Place the prepared salmon cubes in a medium sized bowl. Add the extra virgin olive oil, fresh dill, salt, pepper and garlic and gently stir until the fish is well coated.
- Carefully pierce the salmon with the skewers, alternating between salmon and lemon slices.
- Lightly oil the grill and cook the salmon skewers for 4-6 minutes per side, until the fish doesn’t stick.
- Cool for a total of 8-10 minutes until the internal temperature reads 130-135 degrees. The fish will finish cooking as it rests and should reach 145 degrees.
- Serve with additional fresh lemon wedges and fresh dill.
Notes
- If using wooden skewers, soak them in water beforehand.
- I like to use 2 skewers for fish so if the fish flakes, you have a backup.
- The fish can marinade beforehand and even sit overnight in the seasonings if desired.
- Store leftover salmon in an airtight container for up to 3 days in the fridge. Salmon is pretty delicate, so if you want to reheat, do so gently. It's also delicious in a salad!
Nutrition
Calories: 429kcal | Carbohydrates: 2g | Protein: 45g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 566mg | Potassium: 1148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg
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