Easy Garlic & Lemon Salmon Kabobs (video)
Calling all seafood lovers! You’re going to love these easy and delicious garlic and lemon salmon kabobs with garlicky yogurt dipping sauce. Chunks of salmon are marinated in a garlic, herb, and lemon marinade, then skewered with thinly sliced lemon. These are great broiled in the oven or prepared on the grill. Pair this delicious lemon salmon with your favorite side dish.
Watch My Lemon Salmon Video Tutorial
Watch my YouTube salmon kabob video tutorial for step-by-step instructions for making the marinade, preparing the salmon, and the yogurt sauce. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients for Salmon Kabobs
Here are my tips for the main ingredients you’ll need to prepare this easy lemon salmon recipe at home. Find the full list of ingredients in the printable recipe card below.
- Salmon – I personally prefer to only use wild-caught seafood, especially when it comes to salmon. Look for a large, thick filet. This recipe will also work well with steelhead trout.
- Lemons
- Garlic
- Fresh Dill, Chives & Thyme – fresh herbs will add the most amount of flavor and aroma.
- Yogurt – use a creamy, traditional yogurt for best results.
- Olive Oil – avocado oil will also work great for this recipe.
Supplies & Tools for the Recipe
Need some supplies or tools for making this salmon recipe at home? Shop my Amazon Affiliate links for the items I love and use. Using these links won’t cost you extra and I’ll earn a small commission.
- Bamboo Skewers
- Microplane/Zester
- Baking Sheet w/ Wire Rack
- Grilling Tongs
- Plastic Cutting board (great for meats!)
- Glass Mixing Bowls
Easy Garlic, Lemon & Herb Marinade
This quick and easy homemade marinade is one of my favorites for seafood! The aroma alone is mouthwatering!
- Start by zesting the lemons and add the zest to a large mixing bowl. Squeeze out the juices into the same bowl; you’ll need approximately ¼ cup of juice. Next, add in the olive oil.
- Grate or press the garlic cloves. Add in the Dijon mustard, fresh dill, fresh thyme, and season with salt and pepper.
- Whisk everything together and set aside.
Preparing the Salmon & Marinating
Next, it’s time to portion the salmon for the kabobs. I personally prefer to remove the skin for salmon kabobs, but you can leave it on if you prefer. Use a sharp knife to portion the salmon into nice, large chunks, about 1-inch in size.
Place the salmon chunks into the marinade bowl. Gently mix and toss using your hands or a spatula, until the salmon is well coated.
Cover the bowl with plastic wrap and place the salmon into the refrigerator. Marinate for at least 30 minutes to 1 hour, or overnight.
How to Remove the Skin from Salmon
Make sure to watch my video tutorial for visual step-by-step instructions for this step!
- Place a wet paper towel underneath a large cutting board. Remove the salmon from its packaging and pat it dry with paper towels.
- Lay the salmon flat onto your cutting board. Using a long, flexible and very sharp knife, cut through the flesh of the fish at the tail end down to the skin, but don’t slice through it, creating a little notch.
- Turn and lay the knife flat. Hold the little notch of skin you just made firmly with one hand and a paper towel. Slide the knife firmly between the skin and the flesh, applying slight downward pressure on the knife to keep it flat on the cutting board.
- Slide the knife from the tail end to the top end, removing the skin in one long piece. Continue to portion the salmon.
How to Make Lemon Salmon Kabobs
- While the salmon is marinating, soak the bamboo skewers in water. Simply lay them in a casserole, add water until they’re completely covered, and set aside.
- Thinly slice 1 to 2 lemons, then cut the slices into wedges.
- To make the kabobs, simply slide chunks of marinaded salmon onto the bamboo skewers, adding the sliced lemon in between every piece or every other piece of salmon.
Oven-Broiling Instructions for Salmon
If preparing the salmon kabobs in the oven, first preheat the oven to 425F and arrange the oven rack to be in the middle of the oven. This will allow the kabobs to cook faster. Once preheated, switch the oven setting from ‘bake’ to ‘broil’.
Place the salmon kabobs onto a wire rack, onto a baking sheet wrapped in foil, for easier cleanup. Broil the kabobs on ‘high’ for 5 to 7 minutes per side, rotating the kabobs once they become golden and slightly charred. Cook until the internal temperature reaches between 135F and 140F (medium doneness).
Grilling Instructions for Salmon Kabobs
If preparing the lemon salmon kabobs on the grill, preheat your outdoor grill to 525F for at least 10 minutes. Make sure the grates are super-hot and oil them to prevent the salmon from sticking.
Place the kabobs onto the hot grates and grill over medium flames for about 3 to 4 minutes per side, rotating them until they’re nicely cooked all over and reach an internal temperature of 135F-140F.
Creamy & Garlicky Yogurt Dipping Sauce
I love to serve these delicious lemon salmon kabobs with a garlicky and lemon-y yogurt dipping sauce. It’s super easy to make, too!
- Add the yogurt into a small mixing bowl. Add the zest of 1 large lemon, but not the lemon juice. Grate or press the garlic into the yogurt.
- Season with salt, pepper, fresh dill, fresh chives, and add a drizzle of olive oil. Mix everything together and enjoy.
My Favorite Salmon Side Dish Recipes
This delicious lemon salmon pairs quite nicely with a variety of different side dishes. Here are some of my favorites to serve with salmon.
- Avocado Citrus Salad with fennel, cucumbers and arugula
- Mixed Berry Salad with avocado, spring greens, and creamy cheese
- Parmesan & Herb Roasted Baby Potatoes
More Recipes!
Enjoyed this delicious salmon recipe? Check out some of my other recipes you’re sure to enjoy!
- Teriyaki Salmon with mango salsa
- Easy Salmon Salad with poached egg and avocado
- Lemon & Herb Cedar Plank Salmon
- Baked Chicken Skewers with potatoes and ranch dip
Share it on Pinterest!
Easy Garlic & Lemon Salmon Kabobs (video)
Ingredients
- 2 lb wild salmon fillet, or steelhead trout
- zest from 2 large lemons
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil, or avocado oil
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp maple syrup, or honey
- 6 garlic cloves, pressed or grated
- 1 tbsp fresh thyme
- 2 tbsp freshly chopped dill
- 2 tsp sea salt
- ground black pepper
For Yogurt Dipping Sauce:
- 1 cup plain yogurt
- zest from 1 lemon
- 3 garlic cloves
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped chives
- 1/2 tsp sea salt
- ground black pepper
- 1 to 2 tbsp olive oil
Other:
- bamboo skewers
- 2 large lemons , thinly sliced
Instructions
Making the Marinade:
- Prepare the marinade first. Start by zesting the lemons and add the zest to a large mixing bowl. Squeeze out the juices into the same bowl; you’ll need approximately ¼ cup of juice. Next, add in the olive oil.
- Grate or press the garlic cloves. Add in the Dijon mustard, fresh dill, fresh thyme, and season with salt and pepper.
- Whisk everything together and set aside.
Marinating the Salmon:
- Next, it’s time to portion the salmon for the kabobs. I personally prefer to remove the skin for salmon kabobs, but you can leave it on if you prefer. Use a sharp knife to portion the salmon into nice, large chunks, about 1-inch in size.
- Place the salmon chunks into the marinade bowl. Gently mix and toss using your hands or a spatula, until the salmon is well coated.
- Cover the bowl with plastic wrap and place the salmon into the refrigerator. Marinate for at least 30 minutes to 1 hour, or overnight.
How to Remove the Skin (Optional):
- Place a wet paper towel underneath a large cutting board. Remove the salmon from its packaging and pat it dry with paper towels.
- Lay the salmon flat onto your cutting board. Using a long, flexible and very sharp knife, cut through the flesh of the fish at the tail end down to the skin, but don’t slice through it, creating a little notch.
- Turn and lay the knife flat. Hold the little notch of skin you just made firmly with one hand and a paper towel. Slide the knife firmly between the skin and the flesh, applying slight downward pressure on the knife to keep it flat on the cutting board.
- Slide the knife from the tail end to the top end, removing the skin in one long piece. Continue to portion the salmon.
Making Salmon Kabobs:
- While the salmon is marinating, soak the bamboo skewers in water. Simply lay them in a casserole, add water until they’re completely covered, and set aside.
- Thinly slice 1 to 2 lemons, then cut the slices into wedges.
- To make the kabobs, simply slide chunks of marinaded salmon onto the bamboo skewers, adding the sliced lemon in between every piece or every other piece of salmon.
Oven Broiler Instructions:
- If preparing the salmon kabobs in the oven, first preheat the oven to 425F and arrange the oven rack to be in the middle of the oven. This will allow the kabobs to cook faster. Once preheated, switch the oven setting from ‘bake’ to ‘broil’.
- Place the salmon kabobs onto a wire rack, onto a baking sheet wrapped in foil, for easier cleanup. Broil the kabobs on ‘high’ for 5 to 7 minutes per side, rotating the kabobs once they become golden and slightly charred. Cook until the internal temperature reaches between 135F and 140F (medium doneness).
Grilling Instructions:
- If preparing the lemon salmon kabobs on the grill, preheat your outdoor grill to 525F for at least 10 minutes. Make sure the grates are super-hot and oil them to prevent the salmon from sticking.
- Place the kabobs onto the hot grates and grill over medium flames for about 3 to 4 minutes per side, rotating them until they’re nicely cooked all over and reach an internal temperature of 135F-140F.
Easy Yogurt Sauce for Serving:
- For the yogurt dipping sauce: Add the yogurt into a small mixing bowl. Add the zest of 1 large lemon, but not the lemon juice. Grate or press the garlic into the yogurt.
- Season with salt, pepper, fresh dill, fresh chives, and add a drizzle of olive oil. Mix everything together.
- Enjoy the salmon with the yogurt dipping sauce on the side and your choice of side dish.
Note:
- Nutritional facts estimated for 1 kabob with about 6 pieces of salmon. Add additional 20 calories per tablespoon of yogurt sauce.
