Grilled Salmon Kabobs

Name: Grilled Salmon Kabobs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 pound salmon filet (cut into 1 1/2-inch cubes); 1 pint cherry tomatoes; 1 teaspoon sea salt (or more to taste); 2 tablespoons olive oil (for brushing); ½ lemon (cut into wedges); ½ cup chimichurri sauce

These Grilled Salmon Kabobs are my go-to for summer evenings when I want something light but satisfying. The smoky salmon and juicy tomatoes pair perfectly with the fresh chimichurri drizzle. I always make extra because everyone wants seconds.

Jump to Recipe

salmon and tomato skewers on a white serving plate next to a small bowl of green herb sauce.

Why This Recipe Works

I love making these Grilled Salmon Kabobs when I want something fresh, fast, and full of flavor. Here’s what makes them special:

Fresh and Bright Flavor: The chimichurri sauce brings a burst of herbs and citrus that perfectly complements the rich salmon. It’s the same kind of vibrant, zesty flavor I love in these Greek Chicken Kabobs with Lemon Garlic Marinade.
Quick to Cook: These kabobs grill up in just a few minutes, making them perfect for busy weeknights or easy summer dinners. You’ll have a fresh, healthy meal ready before the grill even cools down.
Perfect Texture: The salmon stays tender and flaky while the cherry tomatoes get lightly blistered and juicy. That mix of smoky, soft, and sweet makes every bite satisfying.
Simple Ingredients, Big Flavor: With just salmon, tomatoes, olive oil, and sea salt, this recipe proves that simple ingredients can deliver incredible results. It’s all about clean, bold flavors, just like these Low-Carb Keto Grilled Sirloin Steak Kabobs.
Made for Sharing: These kabobs look beautiful on a platter and are easy to serve for family dinners or backyard get-togethers. A drizzle of Green Chimichurri Sauce and a squeeze of grilled lemon make them feel restaurant-worthy without any extra effort.

close up on salmon and tomato skewers topped with green herb sauce.

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Ingredients

Salmon Filet – The main protein for these kabobs. Choose fresh, skinless salmon and cut it into even 1½-inch cubes so it cooks evenly on the grill. You can also use another firm fish like halibut or cod if you prefer.
Cherry Tomatoes – These add a burst of sweetness and color. They grill quickly and pair perfectly with the rich salmon. Grape tomatoes work just as well.
Lemon Wedges – Grilled alongside the kabobs for a smoky, tangy finish. A quick squeeze over the top before serving brightens every bite.
Chimichurri Sauce– A fresh, herby sauce made with parsley, garlic, vinegar, and olive oil. It adds a vibrant, zesty flavor to the kabobs. You can use store-bought or make your own at home.

For full list of ingredients and instructions, see recipe card below.

Instructions

4 images showing the process of assembling and grilling salmon and tomato skewers.

Preheat Grill: Preheat your grill to 400°F, or heat a grill pan over medium-high heat.
Prep Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
Assemble Kabobs: Thread the salmon cubes and cherry tomatoes alternately onto the skewers, leaving a little space between each piece for even cooking.
Season: Brush the salmon and tomatoes with olive oil on all sides, then sprinkle evenly with sea salt.
Grill: Place the skewers on the hot grill. Cook for 2–3 minutes per side, turning once, until the salmon is opaque on the outside and slightly pink in the center. Add lemon wedges to the grill and cook on both sides until lightly charred.
Finish & Serve: Transfer the kabobs to a platter. Drizzle generously with chimichurri sauce and serve immediately with the grilled lemon wedges and extra sauce on the side.

For full list of ingredients and instructions, see recipe card below.

grilled salmon and tomato skewers on a large black skillet.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Protein Options: I like to switch things up with shrimp or halibut when I don’t have salmon. You can also use chicken breast cubes for a heartier option.
Veggie Add-Ons: Try adding bell peppers, zucchini, or red onion between the salmon pieces. They grill beautifully and add extra color and texture.
Sauce Swaps: If you’re not in the mood for chimichurri, drizzle the kabobs with a lemon-dill yogurt sauce or a simple garlic butter. Both pair perfectly with grilled salmon. It’s also great with some Red Chimichurri Sauce instead.

What to Serve with Grilled Salmon Kabobs

Side Dishes

These Grilled Salmon Kabobs pair perfectly with fresh, flavorful sides. We love serving them with the Herb Pesto Green Bean Salad for a bright, herby contrast to the rich salmon.
For something heartier, try them alongside the Creamy Grilled Smashed Potato Salad or a smooth scoop of Purple Cauliflower Mash. Both add comfort and balance to the meal.

Salads

A crisp salad is always a great match for these kabobs. We often serve them with the Peach Burrata Salad with Champagne Vinaigrette for a sweet and tangy touch.
They’re also delicious next to the Mexican Street Corn Salad or the colorful Roasted Beet and Burrata Salad for a fresh, summery spread.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works fine as long as it’s fully thawed before grilling. Pat it dry with paper towels to remove excess moisture so it sears nicely and doesn’t stick to the grill.

Do I need to marinate the salmon before grilling?

No marinade is needed since the chimichurri adds plenty of flavor after cooking. If you’d like, you can brush the salmon with a little lemon juice and olive oil before threading it onto the skewers for extra brightness.

Can I make these kabobs in the oven instead of on the grill?

Absolutely. Place the skewers on a lined baking sheet and broil on high for about 8–10 minutes, turning halfway through. Keep an eye on them so the salmon doesn’t overcook.

How long do leftovers keep?

Store leftover salmon kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the microwave until warmed through, or enjoy them cold over a salad.

More Recipes You’ll Enjoy

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Spicy Salmon Sashimi with Ponzu Sauce – Spicy Salmon Sashimi with Ponzu Sauce is an easy appetizer made with thinly sliced salmon, tangy ponzu sauce, and spicy jalapeno slices.
Salmon with Avocado Salsa – This Salmon with Avocado Salsa is bold, fresh, and full of color. The salmon is seasoned just right and the salsa steals the show.
Miso Glazed Salmon Bites – Miso Glazed Salmon Bites is an easy-to-make recipe that highlights sweet and savory Japanese flavors. Serve it for a quick weeknight meal!

If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Watch How To Make Grilled Salmon Kabobs