Salmon Skewers

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Salmon skewers are flavored with fresh rosemary and lemon. They’re quick and easy, so you can make them any night of the week.

This recipe has been retested and updated since first posting May 2015.

Salmon is on our dinner menu near weekly, and while we enjoy salmon tacos and honey glazed salmon, I like to find new ways to prepare it so we don’t get tired of 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 skewers and speared up some fish.

Salmon skewers are incredibly easy and can be spiced in any number of ways, but I like to keep them simple with fresh rosemary and lemon. You don’t need to worry about marinating these in the fridge ahead of time!

Fish doesn’t take long on the grill, so don’t walk away after putting these down on the grates. If you are grilling corn on the cob, shishito peppers, or anything else to accompany them, be sure to have those already on their journey before cooking the salmon.

Ingredients for salmon skewers

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Salmon
• Fresh lemons
• Fresh rosemary
• Olive oil
• Salt and pepper

For the salmon, try to buy a piece that is about 1-inch thick so the chunks can be evenly sized. If you have extra thin parts of the salmon, I recommend using that for another recipe.

You’ll only need 1 sprig of rosemary, so save the rest for another dish, or you can dry the rosemary to save for the spice cabinet!

How to make this recipe

If you have bamboo/wooden skewers instead of metal ones, you will need to soak the skewers in water for at least 10 minutes before making this recipe. This will help prevent the skewers from burning once they are on the grill. If you grill a lot though, I recommend getting a good set of metal skewers!

Remove the skin from the salmon if not already done, then cut into 1-inch chunks and set aside.

Strip the leaves from the rosemary: Slide your fingers down the length of the stem from top to bottom, pushing off the leave as you go. Chop the leaves and mix in a large bowl with olive oil, salt, and pepper. Add the salmon and toss to coat.

Slice the lemon thinly. Remove any large seeds that don’t fall out when slicing.

Alternate the salmon cubes and lemon slices onto 4 skewers.

Preheat your grill to medium-high heat. Oil the grill grates using a pair of tongs and an oiled paper towel. Do not oil the grates directly or you will cause a flare-up!

Grill the skewers for 3-4 minutes per side. The fish will turn opaque and firm. Serve immediately.

recipe tips

If you like, you can add seafood seasoning or your favorite cajun seasoning or spices to the salmon before grilling.

If you want to add vegetables to the skewers, stick to ones that will cook in about the same time as the salmon. Sliced zucchini or eggplant would both work well.

You can use these salmon kabobs to top your favorite salads, too! Pour on creamy garlic dressing or green goddess dressing.

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.

Serve these salmon skewers with lemon orzo or cheesy polenta for a simple family dinner!