These colorful lemon and dill salmon kebabs are so easy to make and absolutely delicious.
Grilled Lemon and Dill Salmon Kebabs
From the recipe collection of Tara Ippolito
If you’re looking for the perfect summer recipe these grilled lemon and dill salmon kebabs are it.
They’re so easy to put together and ready to hit the grill in no time, too.
This is the perfect summer recipe to bring to a bbq, Fourth of July party, Labor Day party or anywhere that people will be grilling.
Not only are they absolutely delicious but they’re really nice to look at, too. Just check out all those pretty colors.
I just can’t get enough of the flavor combination. The salmon along with the lemon and dill just go so well together.
It’s such a nice light flavor without being overpowering to the fish.
Kebabs seem to just be made for grilling.
Nothing can give you that deliciously charred, smokey flavor like outdoor grilling can.
These grilled lemon and dill salmon kebabs are easy to make, look fantastic and are absolutely delicious!
Try them this summer and I know you’ll love them just as much as I do.
Try Serving these with some homemade tartar sauce on the side. So good!
Tips for grilling
There are a could of things you can do to make enhance the overall grilling experience when cooking these kebabs.
- Skewers. Either use metal skewers or soak wooden ones in water for a few hours to prevent burning.
- Oil. If you’re worried about the food sticking to the grill grates, brush them with some oil before grilling to crest a nice non stick surface.
- Thermometer. Meat thermometers are a wonderful tool to have in general. It completely takes the guess work out of wondering when your food is done and prevents over cooking.
- Veggies. End the kebab with a veggie like an onion. It will help secure everything on the skewer and prevent things from falling off.
What to serve with grilled lemon and dill salmon kebabs
This recipe has your protein and vegetables covered so that’s great!
I like serving these kebabs with rice oven roasted potatoes on the side.
A nice big salad is another great idea, too. Any potato, rice or salad would work very well.
Some homemade tartar sauce would be a really nice compliment, too!
What vegetables can I use?
The great thing about kebabs in general is that you can use pretty much any vegetable they can be skewered.
I love the flavor you get from grilling vegetables so much. I’ve tried a bunch of different combinations.
Vegetables being a lot of nice color into the kebabs, too!
Here are a few of my favorites:
- Bell peppers
- Red onion
- White/ yellow onion
- Cherry tomatoes
Do I have to cook these lemon and dill salmon kebabs on the grill?
This is you’re dinner and you’re the boss. If you don’t want to grill them, that’s completely up to you.
I would highly recommend it if you are willing and able to though.
The flavor that you get from grilling is just incredible for these salmon kebabs.
I love these charred pieces that you can only really get from cooking over a flame.
If you’d rather use a grill pan indoors or even a cast iron skillet, do it up.
2 zone grilling set up
I set my grill up for 2 zone grilling for these salmon kebabs. I have a Weber Kettle grill that takes charcoal.
If you’ve never heard of 2 zone grilling it’s easy enough. It pretty much just means one side of the grill that’s hot and one side of the grill that’s not.
Just add hot charcoal to only one side of the grill. The other side should have no charcoal at all.
I place the salmon kebabs over indirect heat (the side that has no charcoal) with the lid on for a few minutes to cook the salmon and veggies.
Then I place the kebabs over the direct heat for only a minute or two.
This lets me cook the kebabs and then just lightly char them. I love this because the food is never over cooked.
Grilled lemon and dill salmon kebab ingredients:
- Salmon (cut into cubes)
- Lemon juice (fresh)
- Lemon zest
- Dill (fresh)
- Olive oil
- Garlic Powder
- Vegetables of choice cut int 1 inch pieces. I used bell peppers, red onion & zucchini
First cut the salmon into small cubes. About 1.5 inches. I remove the skin because I don’t care for it. Feel free to leave the skin on if you’d like.
Now add the olive oil, lemon juice, lemon zest, salt, pepper, garlic powder and dill.
Then gently toss the salmon into the ingredients until each piece is evenly coated.
After that, cut the vegetables into 1.5 inch pieces also.
Now drizzle the vegetables with olive oil and sprinkle them with salt and pepper. Toss the vegetables in the olive oil and seasoning until they’re evenly coated.
Now place the salmon and vegetables onto the skewers.
Get creative here and add them however you’d like. I usually do 2 veggies , piece of salmon, and 2 veggies.
Next, set up your girl for 2 zone grilling. Place the skewers over the indirect heat for about 10 minutes with the lid on.
Then, move them over to the direct heat. Grill them on both sides for about 2 minutes. The salmon is done when it hits 145°.
Let them rest for about 2/3 minutes. Serve warm and enjoy. There go great with homemade tartar sauce, too!
Grilled lemon and dill salmon kebab recipe video:
Grilled lemon and dill salmon kebabs
- wooden or metal skewers
- 2 pounds Salmon (skin on or off. totally up to you)
- 1 lemon juiced & zested
- 2 tbs garlic powder (divided)
- salt and pepper to taste
- 4 tbs olive oil (divided)
- 2-3 tbs fresh dill, chopped
- 1 Bell Pepper, red
- 1 Bell Pepper, orange
- 1 Red onion
- 1 zucchini
- If you're grilling, set the grill up for two zone grilling.
- cut the salmon into 1-2 inch cubes and put them into a small bowl. Add half of the olive oil, lemon juice, lemon zest, salt, pepper, half of the garlic powder and fresh dill. Toss everything together and let it marinate for 30 minutes in the fridge.
- Cut your vegetables up into about 1-2 inch pieces also. Drizzle them in olive oil and season them with salt and pepper.
- Skewer the salmon and vegetables in whatever pattern you like. I usually do a piece of salmon, then two veggies and repeat that. I like to end with the red onion because I think it holds everything onto the skewer nicely.
- Now place the kebabs on the indirect heat. Cover the grill and cook them for about 10 minutes. Then place the salmon kebabs on the direct heat for only about a minute or two on both sides. Once the salmon and veggies are a little charred and the fish reaches and internal temp of 145 degrees its done.
- Let them cool slightly and serve warm. Enjoy.