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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.
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Salmon Kebobs with Rosemary
Ingredients
- 1 pound 1-inch-thick salmon filets, skin removed
- 1 lemon
- 1 5- inch sprig rosemary
- Salt and pepper, to taste
- Olive oil spray
Instructions
- 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 soaked bamboo or metal 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.
Notes
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
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!
It’s been too long since we’ve had salmon. This looks like the kind of dinner my boys go crazy for.
I’ve never thought of making salmon kebabs, but I’m definitely going to make these winners this summer!
I love the addition of the grilled lemon pieces – have to remember to do that when I’m grilling salmon. Your skewers are gorgeous!
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.
Lemon and rosemary are the perfect way to season it.
Lemon and fish are a great combo, specially when grilled. Great looking kebabs.
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! 🙂
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! 🙂
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.