Nothing says summer quite like firing up the grill, and these Grilled Mediterranean Salmon Kabobs are one of my favorite ways to enjoy fresh salmon. The marinade is bright and herbaceous, the grill gives everything a delicious char, and a simple side sauce brings it all together. This recipe is easy, fast, and perfect for al fresco dining.
Serve these skewers with my Mediterranean Yellow Rice, Chopped Cucumber and Tomato Salad and Garlic Roast Potatoes.
Table of Contents
Why This Recipe Works
- Easy to make: The marinade comes together quickly, and grilling takes less than 10 minutes. Salmon doesn’t need long to marinate either.
- Seasonally perfect: A great summer grilling recipe, but works year-round thanks to oven and air fryer options. Try some of my other grilled skewer recipes: Chicken Souvlaki, Prawn and Shishito Skewers, Harissa Chicken Skewers or Middle Eastern Beef Shish Kebabs.
- Pairs beautifully: Serve with a simple salad, warm pita, or a grain bowl for a complete Mediterranean-inspired meal.
Ingredients
This recipe comes together with a handful of simple ingredients, many of which are pantry and fridge staples. Here’s what you’ll need:
- Salmon fillet: I am using skinless thick salmon filets, cut into cubes. I recommend getting a nice thick piece so that you end up with sizeable cubes. Ask your fish monger for a “center cut fillet”. The center cut is taken from the center of the whole side of the fish and has a uniform thickness, making it easier to cube up and portion.
- Citrus Juice: I am using lemon, but lime juice works well too.
- Garlic: I am using fresh garlic in this recipe, but feel free to use garlic powder if that’s what you have.
- Dried Herbs: I love adding dried oregano to my Mediterranean-inspired recipes. You can also use dried thyme here. Don’t use anything too overpowering like dried rosemary.
- Sumac: This Middle Eastern spice brings a tangy, citrusy note. Optional but highly recommended. Buy some from your local Middle Eastern market and use it in some of my other recipes like Sumac Onions, Musakhan (Palestinian Sumac Chicken) and Lebanese Fattoush Salad.
- Chili flakes: For a little heat; adjust to taste. You can use chili powder or paprika instead.
- Herbs (for the side sauce): I am using a combination of fresh dill and fresh parsley as part of the finishing sauce. They work perfectly with fish.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Grilled Mediterranean Salmon Kebabs Recipe
Step 1. Prepare the Salmon Marinade. In a medium bowl, whisk together extra virgin olive oil, fresh lemon juice, crushed garlic, dried oregano, sumac, red pepper flakes, salt, and black pepper to create the marinade.
Step 2. Marinate the Salmon. Add the salmon chunks to the marinade and toss gently to coat. Cover and refrigerate for 30-60 minutes.
Step 3. Prepare the Side Sauce. While the salmon marinates, make the side sauce by mixing olive oil, lemon juice, chopped dill, chopped parsley, and a pinch of salt in a small bowl.
Step 4. Skewer. Thread salmon pieces onto skewers.
Step 5. Grill. Oil your grill generously with vegetable or avocado oil. Grill the salmon skewers over medium-high heat until charred and just cooked through. I am using a stovetop grill pan here, but you can use an outdoor charcoal or gas grill. Try not to move them too early. The salmon should release when it’s charred. Watch carefully, salmon can stick or break easily! If you prefer, you can cook them in an air fryer or roast in the oven on a baking sheet.
Step 6. Serve. Serve hot with a drizzle of the herby sauce or a squeeze of lemon if you prefer.
Pairing and Menu Ideas
These grilled salmon kebabs are so versatile. When it comes to a base starch, serve them with my Middle Eastern Vegetable Rice Pilaf, Vermicelli Rice, Mediterranean Yellow Rice, Saffron Rice or plain white rice. For a lighter base, try my Corn Zucchini White Bean Side Dish.
A chopped salad like my Jerusalem Salad, Tahini Salad, Traditional Greek Salad (Horiatiki) or Fattoush Salad pair nicely. Grilled Peach Salad, Grilled Corn Peach Salad, Greek Lettuce Feta Salad (Maroulosalata) or a Greek Lentil Salad would also be a perfect side.
In terms of sauces, I recommend making the finishing sauce in the recipe but also make Tzatziki, Mint Yogurt Sauce or my Tarator Tahini Sauce.
Expert Tips
- Soak bamboo skewers. If using wooden skewers, soak them in water for 30 minutes before grilling on an outdoor grill to prevent burning. You don’t need to do this if you’re using an indoor grill. Or just use metal skewers like I do.
- Adjust the marinade to your taste. Sometimes I add a teaspoon of Dijon mustard, or a splash of soy sauce. Use this recipe as a base and get creative. Always try to balance sweet/salty/sour/spicy to get the right marinade. You will find many protein marinade ideas over on my Grilling Recipes category page.
- Don’t over-marinate the salmon. 30-60 minutes is perfect to avoid mushy texture.
- Make fillets instead. The marinade works perfectly with portioned fillets, which you can then steam or bake in an oven or air fryer.
- Add veggies. If you want to, you could add sliced vegetables to this salmon kebab recipe. I don’t always do this because the salmon cooks so fast; you can end up with uncooked vegetables. If you really want to skewer veggies on with the salmon, choose quick cooking options like zucchini, onion slices and bell peppers. You can also skewer on thin lemon slices.
Recipe FAQs
You can marinate the salmon up to 2 hours in advance, but skewer just before cooking for best texture.
Leftovers can be stored in a glass airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold in salads.
You can freeze the uncooked, marinated salmon cubes (not skewered) for up to 2 months. Thaw in the fridge before skewering and cooking.
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Grilled Mediterranean Salmon Kabobs (Skewers and Sauce)
Equipment
- Grill pan or outdoor grill
Ingredients
Marinade Ingredients
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice
- 3-4 Garlic cloves (minced)
- 2 teaspoon Dried oregano
- ½ teaspoon Sumac
- ½ teaspoon Chili flake
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
Fish
- 1½ lbs Salmon fillet (cubed) – Skinless, center cut
Side Sauce
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill (finely chopped)
- 1 tablespoon Fresh parsley (finely chopped)
- ½ teaspoon Sumac
- ¼ teaspoon Kosher salt
Instructions
- Prepare the Salmon Marinade. In a medium bowl, whisk together 3 tablespoon Extra virgin olive oil, 2 tablespoon Lemon juice, 3-4 Garlic cloves (minced), 2 teaspoon Dried oregano, ½ teaspoon Sumac, ½ teaspoon Chili flake, 1 teaspoon Kosher salt, and ¼ teaspoon Black pepper to create the marinade.
- Marinate the Salmon. Add 1½ lbs Salmon fillet (cubed) to the marinade and toss gently to coat. Cover and refrigerate for 30-60 minutes.
- Prepare the Side Sauce. While the salmon marinates, make the side sauce by mixing 2 tablespoon Extra virgin olive oil, 1 tablespoon Lemon juice, 1 tablespoon Fresh dill (finely chopped), 1 tablespoon Fresh parsley (finely chopped), ½ teaspoon Sumac, and ¼ teaspoon Kosher salt in a small bowl.
- Skewer. Thread salmon pieces onto skewers.
- Grill. Oil your grill generously with vegetable or avocado oil. Grill the salmon skewers over medium-high heat, about 3-4 minutes per side, until charred and just cooked through. I am using a stovetop grill pan here, but you can use an outdoor charcoal or gas grill. Try not to move them too early. The salmon should release when it’s charred. Watch carefully, salmon can stick or break easily! NOTE: If you prefer, you can cook them in an air fryer or roast in the oven on a baking sheet.
- Serve. Serve hot with a drizzle of the herby sauce or a squeeze of lemon if you prefer.
Notes
- Salmon fillet: I am using skinless thick salmon filets, cut into cubes. I recommend getting a nice thick piece so that you end up with sizeable cubes. Ask your fishmonger for a “center cut fillet”. The center cut is taken from the center of the whole side of the fish and has a uniform thickness, making it easier to cube up and portion.
- Dried Herbs: I love adding dried oregano to my Mediterranean-inspired recipes. You can also use dried thyme here. Don’t use anything too overpowering like dried rosemary.
- Sumac: This Middle Eastern spice brings a tangy, citrusy note. Optional but highly recommended.
- Chili flakes: For a little heat; adjust to taste. You can use chili powder or paprika instead.
- Herbs (for the side sauce): I am using a combination of fresh dill and fresh parsley as part of the finishing sauce. They work perfectly with fish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Grilled in the air fryer. Took all of 7 minutes😄. The sumac really perks it up and do not forget the sauce!
Served with stir-fried vegetables and homemade cappellini!
The skewers offer an interesting presentation for salmon filets.
Glad you enjoyed it, Louis.