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Grilled Mediterranean Salmon Kabobs on a platter garnished with dill and a side of lemon wedges.
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Grilled Mediterranean Salmon Kabobs (Skewers and Sauce)

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 herby side sauce brings it all together. This recipe is easy, fast, and perfect for al fresco dining.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 2 people
Author: Luay Ghafari
Cost: $20

Equipment

  • Grill pan or outdoor grill

Ingredients

Marinade Ingredients

  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 3-4 Garlic cloves (minced)
  • 2 tsp Dried oregano
  • ½ tsp Sumac
  • ½ tsp Chili flake
  • 1 tsp Kosher salt
  • ¼ tsp Black pepper

Fish

  • 1½ lbs Salmon fillet (cubed) - Skinless, center cut

Side Sauce

  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice
  • 1 tbsp Fresh dill (finely chopped)
  • 1 tbsp Fresh parsley (finely chopped)
  • ½ tsp Sumac
  • ¼ tsp Kosher salt

Instructions

  • Prepare the Salmon Marinade. In a medium bowl, whisk together 3 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 3-4 Garlic cloves (minced), 2 tsp Dried oregano, ½ tsp Sumac, ½ tsp Chili flake, 1 tsp Kosher salt, and ¼ tsp 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 tbsp Extra virgin olive oil, 1 tbsp Lemon juice, 1 tbsp Fresh dill (finely chopped), 1 tbsp Fresh parsley (finely chopped), ½ tsp Sumac, and ¼ tsp 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

Refer to the post above for step-by-step recipe photos and helpful tips. 
Key Ingredient 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.
 
Serve these skewers with my Mediterranean Yellow Rice, Chopped Cucumber and Tomato Salad and Garlic Roast Potatoes.
 

Nutrition

Calories: 812kcal | Carbohydrates: 5g | Protein: 68g | Fat: 57g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 33g | Cholesterol: 187mg | Sodium: 1905mg | Potassium: 1756mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 4mg