Grilled salmon skewers are some of the best spring and summer outdoor dishes you can make! This recipe only uses refreshing and juicy ingredients that help make the salmon even more tender, succulent, and flavorful.
Give them a try with any one of my sides on my site and, if you have any questions, don’t hesitate to ask me in the comments below!
What You Need To Make These Grilled Salmon Skewers
This recipe is easy and leaves a ton of room for changes and improvement. That’s why I love it! Virtually every time I make it the flavor comes out slightly different, but equally good!
To start, you will obviously need some salmon. I use fresh salmon fillet for the best texture and flavor. If you can only find frozen options, they are fine too.
Then, you have to use salmon without its skin on. You don’t need the skin to help “prevent the skewers from sticking” because we aren’t cooking them on the skin. So, skin-off!
And don’t forget to check that the salmon piece you choose is uber fresh.
The rest of the elements for these grilled salmon skewers are easy as well. I used tomatoes and bell pepper to accompany the salmon bites on the skewer. You can also use other veggies that you like. And any type of tomato and bell pepper works fine!
Finally, you will be making a homemade marinade and basting sauce. The combination of olive oil, lemon juice, and Dijon mustard creates the perfect tangy, juicy, and savory flavor.
You can experiment with using different spices and dried herbs, but I love the ones that create a refreshing flavor that pairs beautifully with the delicate, tender meat of salmon.
Sounds drool-worthy, right? These grilled salmon skewers are very easy and relatively quick to make. And, they will go great with any summer side dish you can think of!
Tips And Tricks
- You have to soak the wooden skewers before threading on the salmon and vegetables. It is a crucial step that you cannot leave out. If you don’t soak them, the wooden skewers will burn (and even catch alight)!
- When marinating meat or fish, you have to leave them for at least 30 minutes. This is the minimum time required for the ingredients to start tenderizing and flavoring the ingredients. But, you can obviously leave it for much longer. And yes, the longer you leave them to marinate, the more flavorful they will become. This effect stops after about 18-24 hours.
- Also, you cannot leave fish (or meat) out to marinate at room temperature for long periods of time. It puts the already highly perishable meat at even more risk of getting into contact with harmful bacteria.
- Salmon is a type of fish that can be enjoyed at various doneness. You can even eat it raw! For these grilled salmon skewers, we do recommend cooking them very well. Salmon is ready when it has reached an internal temperature of 145ºF (62ºC) in the thickest piece. You can also check the inside of the flesh for any runny juices or pale parts (there should be none) and if the fish is flaky.
How do you cook salmon skewers on the grill without them sticking?
Medium-high to high heat is probably the most effective way to prevent your skewers from sticking. Also, don’t turn them prematurely. If they are cooked, they will gently pull away from the cooking surface. Just don’t tear them off. You can also grill the salmon skewers on a layer of citrus slices.
What can you serve with grilled salmon skewers?
Salads are an easy addition to most skewer and kebob recipes. It adds a refreshing flavor and texture to otherwise super hearty, meaty pieces. I personally love serving these salmon skewers with my Vegan Peach Salad. The flavors blend together beautifully. Even something like Roasted Potatoes or Cucumber Onion Salad will work great! Take a look at my website for some other amazing side dish ideas.
Should you grill salmon skewers in foil?
For this recipe, it is not necessary. But, if you know your grill tends to stick to items a lot, you can grill the skewers in a foil pouch. But the texture and smoky flavor won’t be as good.
Grilled Salmon Skewers
- 1 pound salmon filet , skinless
- 1 yellow bell pepper
- 2 tomatoes or a cup cherry tomatoes
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp chili flakes
- 2 cloves garlic, minced
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 12 Soaked wooden skewers or metal skewers
Prepare All The Elements
- Before preparing the ingredients, soak the wooden skewers in room-temperature water for about 10 minutes. If you are using metal skewers, this step doesn't apply.
- First, prepare the salmon fillet. Remove the skin and make sure it is wiped clean and patted dry with paper towel.
- Cut the salmon fillet into medium, bite-sized pieces. I like making mine between 1 1/2 and 2-inches. Set these aside.
- Next, if you are using big tomatoes, cut them into bite-sized pieces as well.
- Finally, cut the bell pepper into bite-sized pieces that are more or less as big as the tomatoes or the salmon.
Marinate The Salmon Skewers
- Next, whisk together the olive oil, lemon juice, Dijon mustard, chili flakes, thyme, parsley, and garlic. Season the mixture with salt and pepper to your liking. Whisk the ingredients well to create your marinade.
- Thread the bite-sized salmon pieces onto the skewer, alternating them with tomatoes and bell peppers.
- Then, place the skewers into a flat baking or roasting pan. Cover them with the marinade. Make sure that all the sides and pieces are well coated. Cover the tray with plastic or saran wrap.
- Leave the salmon pepper skewers to marinate inside the fridge for a minimum of 30 minutes (see tips).
Grill Your Salmon Tomato Skewers
- Once your fish has been left to marinate to your liking, it's time to preheat your grill on medium-high heat.
- Place your skewers on the grill and allow them to cook for about 3-4 minutes per side. Keep brushing the meat and vegetables with the leftover marinade.
- Your salmon is ready when it is fork-tender. The fish will easily flake apart.
- Leave your skewers to rest for about 2 minutes, then serve them with your favorite side dishes.