Grilled Salmon Kabobs
Enjoy these Grilled Salmon Kabobs for a quick and easy lunch or dinner. Juicy salmon and tomatoes are threaded onto skewers before being grilled to perfection and topped with chimichurri sauce. It’s a simple, yet flavor-packed meal!
Servings: 2 servings
Calories: 496kcal
Equipment
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
Instructions
- Heat the grill to 400F. Or heat a grill pan to medium-high heat.
- Thread the salmon and tomatoes onto the metal skewers. (if using bamboo skewers, soak in water for at least 30 minutes, to prevent from burning)
- Brush the salmon and tomatoes with olive oil and sprinkle with sea salt on all sides. Grill for 2-3 minutes, turn and cook for an additional 2-3 minutes. Add lemon wedges to the grill and grill on both sides.
- Transfer the skewers to a platter and drizzle with chimichurri sauce. Serve right away with additional sauce and grilled lemon wedges.
Video
Notes
- Cut the salmon evenly. Keep the cubes about 1½ inches so they cook at the same rate and stay juicy inside.
- Pat the salmon dry before brushing with oil. This helps it sear nicely and prevents sticking on the grill.
- Don’t overcrowd the skewers. Leave a little space between each piece so the heat can circulate and cook everything evenly.
- Use metal skewers if possible. They conduct heat better and make turning easier, but if using bamboo, soak them first to avoid burning.
- Preheat the grill well. A hot grill gives the salmon a quick sear and helps lock in moisture.
- Watch the cooking time closely. Salmon cooks fast—2 to 3 minutes per side is usually enough for tender, flaky results.
- Grill the lemon wedges. The heat caramelizes the edges and adds a smoky, tangy flavor when squeezed over the kabobs.
- Serve right away. The salmon tastes best fresh off the grill while it’s still warm and juicy.
- Make it ahead. You can prep the skewers a few hours early and keep them covered in the fridge until ready to grill.
- Store leftovers properly. Keep any extra kabobs in an airtight container for up to 3 days and reheat gently or enjoy cold over a salad.
Nutrition
Serving: 0g | Calories: 496kcal | Carbohydrates: 12g | Protein: 48g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 125mg | Sodium: 1289mg | Potassium: 1665mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1254IU | Vitamin C: 68mg | Calcium: 61mg | Iron: 4mg