Salmon Kabobs
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Marinade Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
167 kcal
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Course
Main Course
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Cuisine
American
Salmon Kabobs
Description
This recipe uses center-cut salmon fillet, skin removed and cut into uniform cubes for even cooking. The marinade, featuring Dijon mustard, fresh garlic, lemon juice and zest, honey, and thyme, imparts a balance of tangy, sweet, and herbaceous notes that complement the natural richness of the salmon. A short marination of 30 minutes allows flavors to develop without overpowering.
Alternating salmon with red onion and zucchini on soaked wooden skewers ensures even grilling and adds textural variety. Using avocado oil on the grill prevents sticking and supports a crisp, caramelized exterior. Turning kabobs regularly helps to cook salmon evenly over 10 to 15 minutes.
Before serving, a squeeze of fresh lemon brightens the dish. These kabobs pair well with tartar sauce as a dipping option. They suit casual dining or backyard cookouts and provide a satisfying protein source with vegetables.
Salmon can be marinated up to six hours ahead for convenience, and leftovers keep up to three days refrigerated in airtight containers. Nutrition info excludes sauce, allowing customization with accompaniments.
Ingredients
- 2 tablespoons Dijon mustard
- 2 garlic grated, cloves
- 1 lemon juice and zest
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon thyme finely chopped, fresh leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds salmon filet skin removed, cut into 2-inch cubes, center cut
- ½ large red onion cut into chunks
- 2 medium zucchini cut into 1-inch chunks
- 8 to 10 wooden skewers soaked
- avocado oil for grilling
- 1 lemon cut into wedges, for serving
- tartar sauce for serving
Instructions
- In a large bowl, whisk together Dijon, garlic, lemon juice and zest, olive oil, honey, thyme, salt and pepper. Add salmon and toss to evenly coat the salmon in the Dijon mixture. Set in the fridge for 30 minutes.
- Assemble the skewers by alternating between onions slices, marinated salmon, and zucchini, thread the ingredients onto the soaked wooden skewers. It should make between 8 and 10 kabobs.
- When ready to cook, grease the grill with avocado oil then preheat to medium-high heat.
- Grill the kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking.
- Remove the kabobs from the grill and squeeze fresh lemon on top before serving.
Notes
- The salmon can be marinated up to six hours ahead to enhance flavor without compromising texture.
- Leftovers should be stored airtight in the refrigerator and consumed within three days.
- Nutrition information provided applies only to the salmon kabobs, not to any accompanying sauces like tartar sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 2skewers | |
| Calories | 167kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 229mg | 10% |
| Potassium | 605mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 153IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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