Salmon kebabs are flavored with fresh herbs and lemon and easy to prepare for any night of the week.
Salmon is on our dinner menu near weekly, which means I need to find new ways to prepare it to keep myself from going insane from a repetitive menu. Since the warmer weather means we grill outside as often as we can, it was only a matter of time before I grabbed the bamboo skewers and speared up some fish one night.
Salmon kebabs are incredibly easy and can be spiced in any number of ways, but I kept them simple with lemon and fresh rosemary. Fish doesn’t take long on the grill, so don’t walk away after putting these down on the grates. If you are grilling anything else to accompany them, be sure to have those already well on their broiled journey before cooking the salmon.
By the way, don’t worry about that white stuff that might appear on your salmon when you cook it. It’s called albumin, and is a form of protein that comes to the surface when there is moisture loss. It’s completely harmless, but you can always scrape it off if you don’t like it. I left it on in these photos for 1) honesty and 2) my laziness.
- 1 pound 1-inch-thick salmon filets, skin removed
- 1 lemon
- Bamboo skewers, soaked in water for 10 minutes
- 1 5-inch sprig rosemary
- Salt and pepper, to taste
- Olive oil spray
- Prepare grill for medium heat. Alternately, use a stovetop grill pan.
- Cut salmon into 1-inch chunks. Slice lemon thinly. Alternate salmon and lemon slices on the bamboo skewers.
- Strip leaves from rosemary by sliding fingers down the length of the sprig from the top. Finely chop leaves and mix with salt and pepper.
- Lightly spray kebabs with olive oil and sprinkle rosemary mixture all over.
- Grill kebabs for about 5 minutes, turning halfway through.
I made these salmon kabobs for this month’s installment of Progressive Eats. Our host is Anshie Dhar of Spice Roots and she chose a kebab fest!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Check out all the recipes for this month:
Kebab Fest!
Kebabs
- Galouti Kebabs from Spice Roots
- Salad Kebabs from Miss in the Kitchen
- Hoisin Glazed Chicken Kebabs from Healthy Delicious
- Grilled Vegetable Shish Kebabs from Mother Would Know
- How to Cook Perfect Steak Kabobs from Barbara Bakes
- Salmon Kebabs from Stetted
Bread
- Naan – A Traditional Indian Flatbread from Creative Culinary
Side/Dip/Chutney
- Basmati Rice with Apples, Dried Cranberries & Almonds from The Heritage Cook
- Paneer Biryani with Cucumber Raita and Mint Chutney from The Wimpy Vegetarian
Drinks
- Bloody Beer w/ Antipasto Kebab garnish from girlichef
Desserts
- Strawberry-Rose Kulfi with Pistachios from Pastry Chef Online
- Fruit Kebabs with White Chocolate Mascarpone Dip from That Skinny Chick Can Bake
For more fishy inspiration, check out my Seafood board on Pinterest!
What a great idea to turn salmon into kebabs, Megan. I was showing my husband the List of Goodness last night, and he latched right onto your salmon kebabs. I can see these will have to happen in the near future!
[Reply]
It’s been too long since we’ve had salmon. This looks like the kind of dinner my boys go crazy for.
[Reply]
I’ve never thought of making salmon kebabs, but I’m definitely going to make these winners this summer!
[Reply]
I love the addition of the grilled lemon pieces – have to remember to do that when I’m grilling salmon. Your skewers are gorgeous!
[Reply]
I don’t know why I’ve never thought to turn salmon into kebabs!? My youngest and I are huge salmon lovers, so I’ll have to make these on our next salmon night – so delicious.
[Reply]
Lemon and rosemary are the perfect way to season it.
[Reply]
Lemon and fish are a great combo, specially when grilled. Great looking kebabs.
[Reply]
This is brilliant Megan! I love the inclusion of lemons between the salmon cubes adding so much more flavor. You have just changed the way we look at cooking fish on the grill – we are all going to be using skewers from now on! 🙂
[Reply]
I have been eyeing these with envy but finally bought some salmon and hope to kebab them this week. Sound SO good; wish it was dinner time now. Great dish.
[Reply]