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Grilled Lemon Marinade Salmon Kabobs Recipe

ByAmanda
Jump to Recipe· 4.6 from 19 reviews

Okay, friends, I have to share one of my favorite summertime delights: this Grilled Lemon Marinade Salmon Kabobs Recipe. It’s an absolute game-changer when you want something fresh, flavorful, and fast on the grill. The bright lemon marinade really makes the salmon sing, and grilling those kabobs adds the perfect smoky touch—trust me, your taste buds will thank you!

I usually whip this up for casual backyard get-togethers or when I want a healthy weeknight dinner that feels special without a ton of fuss. The mix of spices and that hint of capers in the marinade creates this unique depth of flavor that’s hard to find in other grilled salmon recipes. Honestly, once you try this Grilled Lemon Marinade Salmon Kabobs Recipe, it’s going to be your go-to for a quick and tasty grill night.

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Why This Recipe Works

  • Bright, Balanced Marinade: The lemon juice, capers, and Dijon combine to give tartness and tang without overpowering the delicate salmon.
  • Quick Marinating Time: Just 30 minutes lets the flavors seep in nicely, perfect when you need a fast but impressive meal.
  • Grilled Kabob Format: Skewering with lemon slices in between keeps the salmon moist and infuses extra citrus every bite.
  • Simple Ingredients, Big Flavor: No complicated prep or rare ingredients—you probably already have these in your pantry.
Three wooden skewers each hold four thick, grilled pink-orange salmon pieces with brown char marks, separated by thin rings of bright yellow lemon slices. Small dark green capers and white sesame seeds are sprinkled over the salmon, adding texture. The skewers rest on a white, wavy-edged plate, sitting on a white marbled surface. Fresh green parsley leaves garnish the plate around the skewers. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a role in building layers of flavor and keeping the salmon tender and juicy on the grill. When you shop, look for the freshest salmon you can find, and choose bright lemons for that punchy citrus zing.

  • Salmon: I opt for wild-caught if possible because it’s firmer and less fatty, which holds up well on the grill.
  • Lemons: Thin slices go right on the skewers, adding moisture and tang as they grill.
  • Lemon juice: It brightens and tenderizes the salmon while balancing the richer flavors.
  • Olive oil: Keeps the fish moist and helps the marinade penetrate.
  • Water: Balances thickness of marinade for even coating.
  • Worcestershire sauce: Adds a subtle umami kick without being overpowering.
  • Soy sauce: A salty depth of flavor that complements the salmon’s natural taste.
  • Dijon mustard: Gives a little warmth and tang to the marinade.
  • Sesame seeds: Adds nuttiness and a bit of texture.
  • Capers: Their briny notes brighten the profile even more.
  • Ground cumin: Warm earthiness that pairs amazingly with the citrus.
  • Dried oregano: Rounds out the herbaceous element.
  • Coarse salt: Essential for seasoning and crunch.
  • Crushed red pepper flakes: Just a touch of heat to keep it interesting.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with the marinade depending on my mood and who’s coming to dinner. Don’t be shy about swapping out a few herbs or adding extra spice if you like bold flavors—you’ll be surprised how easy it is to make this recipe really your own.

  • Variation: When I’m feeling adventurous, I add fresh dill or basil to the marinade for an herbal twist that pairs beautifully with salmon.
  • Dietary Switch: To keep it gluten-free, skip the soy sauce or use tamari—you won’t lose any flavor!
  • Seasonal Changes: In fall, swapping lemon slices for thin orange slices gives a sweeter citrus note that’s fantastic on the grill.
  • Mild Heat Option: If you prefer less spice, feel free to leave out the red pepper flakes or cut them in half.

Step-by-Step: How I Make Grilled Lemon Marinade Salmon Kabobs Recipe

Step 1: Whisk Together the Marinade Magic

Start by combining all those flavorful marinade ingredients—lemon juice, olive oil, Worcestershire, soy sauce, and the rest—in a large bowl. Whisking them well ensures the flavors meld perfectly and coat the salmon evenly. This step is where the magic begins, trust me, don’t rush it!

Step 2: Marinate the Salmon Cubes

Cube your salmon into about 1 to 1.5-inch pieces so they grill evenly. Pop them into the marinade, covering well, then refrigerate for at least 30 minutes. While you do this, soak wooden skewers in water to prevent burning—a little kitchen prep that makes a huge difference.

Step 3: Assemble Your Kabobs Like a Pro

Thread your salmon onto skewers with a slice of lemon between each piece—about 4 or 5 pieces per skewer. This not only looks gorgeous but helps keep the fish juicy and flavorful as it grills. I love the way the grilled lemon slices caramelize slightly and add a subtle zing.

Step 4: Heat Up the Grill and Prepare

Preheat your grill to high heat, then add a grill grate or heavy-duty aluminum foil to prevent stuck-on messes. You want the surface hot enough to sear the fish quickly without drying it out. This is key for perfect char and moistness.

Step 5: Grill the Kabobs to Perfection

Grill the salmon kabobs for about 10 minutes total, turning once halfway through so they brown evenly on both sides. Keep a close eye so you don’t overcook; the salmon should flake easily but remain juicy. Nothing beats the smell of those kabobs sizzling!

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Pro Tips for Making Grilled Lemon Marinade Salmon Kabobs Recipe

  • Don’t Over-Marinate: I learned the hard way that marinating longer than an hour can turn the salmon mushy, so 30 minutes is perfect for flavor without compromising texture.
  • Soak Skewers Thoroughly: If you don’t soak them for at least 30 minutes, wooden skewers might catch fire, which is never fun when you’re trying to impress guests.
  • Use High Heat for Quick Searing: This locks in juices and gives those beautiful grill marks, but don’t leave them unattended—salmon cooks fast!
  • Rotate Once Only: Turning kabobs too much can cause pieces to fall apart; one even flip is all you need for a balanced char.

How to Serve Grilled Lemon Marinade Salmon Kabobs Recipe

The image shows wooden skewers with four layers of grilled salmon pieces in light orange with seared brown spots, each separated by thin slices of bright yellow lemon. The skewers lie side by side on a white ridged plate, placed on a white marbled surface. Small green capers and white sesame seeds are sprinkled on the salmon pieces, adding texture and color. A few sprigs of fresh green parsley sit next to the skewers on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped parsley or cilantro over these kabobs right before serving—it adds a pop of color and fresh herbal brightness that elevates the dish. A few extra lemon wedges on the side never hurt, either!

Side Dishes

My go-to side dishes are a simple quinoa salad or grilled asparagus with a hint of garlic. Sometimes I throw together a cucumber and tomato salad dressed lightly with olive oil and a splash of vinegar. All these sides keep the meal light and highlight the fresh flavors of the kabobs.

Creative Ways to Present

For special occasions, I’ve served these kabobs over a bed of herbed couscous or nestled atop a colorful platter with grilled veggies and pita triangles. Using wooden serving boards makes it feel rustic and inviting—perfect for summer dinner parties or casual brunches.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store them in an airtight container in the fridge. They stay good for up to two days, making for easy lunches or quick dinners on the go.

Freezing

Salmon kabobs freeze well, but I recommend freezing the salmon cubes pre-marinated and unassembled. When you’re ready, thaw them overnight in the fridge, then assemble and grill fresh to avoid soggy kabobs.

Reheating

The best way I’ve found to reheat grilled salmon kabobs is gently in the oven at low temperature (around 275°F) wrapped in foil to keep moisture in. Microwaves tend to dry out the fish, so the oven method preserves that luscious grilled texture better.

FAQs

  1. Can I use frozen salmon for this Grilled Lemon Marinade Salmon Kabobs Recipe?

    Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before cubing and marinating. Excess moisture can prevent the marinade from sticking and cause flare-ups on the grill, so prep carefully.

  2. How long should I marinate the salmon?

    Thirty minutes is ideal to allow the flavors to penetrate without breaking down the fish too much. Marinating longer than an hour might make the salmon mushy due to the acidity of the lemon juice.

  3. Can I use metal skewers instead of wooden ones?

    Definitely! Metal skewers are reusable and won’t burn, so just be cautious as they can get very hot—use tongs or heat-resistant gloves when handling.

  4. What if I don’t have a grill?

    You can cook these kabobs under a broiler or on a grill pan indoors. Just keep a close eye to avoid overcooking, and use a well-oiled surface to prevent sticking.

  5. Can I swap salmon for another fish?

    Salmon holds up amazingly because of its fat content, but firm fish like tuna or swordfish can work, too. Adjust grilling time accordingly since denser fish might need more time.

Final Thoughts

This Grilled Lemon Marinade Salmon Kabobs Recipe is truly one of those dishes I find myself coming back to again and again—not just for the wonderful flavors, but because it feels like a little celebration every time I grill it. Whether you’re cooking for family, friends, or just treating yourself, these kabobs deliver fresh, bright, and juicy every single time. Give it a go, and I guarantee it’ll become one of your summer staples!

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Grilled Lemon Marinade Salmon Kabobs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 19 reviews
  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

Delicious and flavorful grilled salmon kabobs marinated in a tangy lemon and spice mixture, perfect for a quick and healthy main course.

Ingredients

Units Scale

Main Ingredients

  • 2 pounds salmon, cubed
  • 2 lemons, thinly sliced

Marinade

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons sesame seeds
  • 2 teaspoons capers
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Prepare the Marinade: In a large mixing bowl, whisk together lemon juice, olive oil, water, Worcestershire sauce, soy sauce, Dijon mustard, sesame seeds, capers, ground cumin, dried oregano, coarse salt, and crushed red pepper flakes until well combined.
  2. Marinate the Salmon: Add the cubed salmon to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors infuse. Meanwhile, soak wooden skewers in water to prevent burning during grilling.
  3. Assemble the Kabobs: Thread the marinated salmon cubes onto the soaked skewers, placing a thin lemon slice between each salmon piece. Aim for about 5 salmon cubes per kabob for even cooking.
  4. Preheat the Grill: Preheat your grill to high heat. Place a grill grate or a piece of heavy-duty aluminum foil on the grill surface to prevent sticking and aid even cooking.
  5. Grill the Kabobs: Place the assembled salmon kabobs on the grill and cook for 10 minutes, turning once halfway through to brown both sides evenly. Ensure salmon is cooked through but remains moist and tender.

Notes

  • Soaking wooden skewers prevents them from burning on the grill.
  • You can substitute soy sauce with tamari for a gluten-free option.
  • Adjust the crushed red pepper flakes to control the spiciness level.
  • Serve kabobs with a fresh salad or rice for a complete meal.

Nutrition

  • Serving Size: 1 kabob
  • Calories: 250 kcal
  • Sugar: 2 g
  • Sodium: 550 mg
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 60 mg

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