Salmon Kabobs on the Grill
Last reviewed on 7 May 2026
Juicy salmon cubes threaded with vegetables and grilled until smoky and tender. These colorful skewers bring fun and flavor to your summer grilling with an Asian-inspired marinade that caramelizes beautifully over the flame. Perfect for entertaining or family dinners when you want something special but easy.
Ingredients
- 1 pound salmon fillet, cut into 1‑inch cubes
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 red bell pepper, cut into chunks
- 1 small red onion, cut into chunks
- Metal or soaked wooden skewers
Instructions
- Whisk together the orange juice, soy sauce, sesame oil and ginger. Add the salmon cubes and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Thread the marinated salmon, bell pepper and onion onto skewers.
- Preheat grill to medium‑high heat and lightly oil the grates. Grill the kabobs for 3–4 minutes per side until the salmon is opaque and the vegetables are tender.
- Serve hot.
Equipment Needed
- Metal or wooden skewers (soak wooden ones for 30 minutes)
- Grill or grill pan
- Small bowl for marinade
- Whisk
- Shallow dish for marinating
- Basting brush
Tips & Variations
- Cut uniform pieces: Cut salmon into 1.5-inch cubes for even cooking. Smaller pieces dry out, larger ones cook unevenly.
- Soak wooden skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Don't over-marinate: Marinate for 30 minutes to 2 hours maximum. Longer can make the salmon mushy from the acid.
- Oil the grates: Clean and oil your grill grates well to prevent sticking.
- Vegetable variations: Try zucchini, cherry tomatoes, mushrooms, or pineapple chunks for different flavors.
- Double skewer: Use two parallel skewers to prevent ingredients from spinning when you flip them.
Nutritional Information
Per serving (2-3 kabobs):
- Calories: 265
- Protein: 28g
- Fat: 13g (Saturated: 2g)
- Carbohydrates: 8g
- Fiber: 2g
- Omega-3 Fatty Acids: 1.8g
- Sodium: 620mg
High in protein and omega-3s with added vitamins and fiber from the vegetables. A balanced, nutritious grilled meal.
Storage & Reheating
Refrigerator: Store cooked kabobs in an airtight container for up to 2 days. Remove from skewers for easier storage.
Freezer: Freeze uncooked marinated salmon (without vegetables) for up to 2 months. Thaw in refrigerator before skewering and grilling.
Reheating: Reheat gently in a 300°F (150°C) oven for 8-10 minutes, or briefly on the grill. Microwave at 70% power if needed.
Leftover tip: Remove salmon and vegetables from skewers and toss with greens for a quick salad.
Serving Suggestions
Serve these salmon kabobs with:
- Rice: Coconut rice, cilantro lime rice, or fried rice
- Vegetables: Grilled corn, asparagus, or a fresh cucumber salad
- Sauces: Tzatziki, peanut sauce, sweet chili sauce, or cilantro lime crema
- Sides: Coleslaw, potato salad, or grilled flatbread
- Salads: Greek salad, Asian slaw, or seaweed salad
Recipe Notes
Skewer arrangement: Alternate salmon with vegetables, leaving small spaces between pieces for even heat circulation.
Temperature control: Medium-high heat (around 400°F/200°C) is ideal. Too hot and the outside burns before the center cooks.
Basting: Reserve some marinade before adding raw salmon, then use it to baste during grilling for extra flavor.
Indoor option: No grill? Use a grill pan on the stovetop or broil in the oven 4-6 inches from the heat source.
Make ahead: Assemble kabobs up to 4 hours ahead and refrigerate until ready to grill.
Party tip: These are perfect for entertaining. Set up a kabob bar and let guests customize their own skewers.