Do you love seafood, or are you on the hunt for the perfect summertime grill recipe? Well, we have something special for you: Grilled Salmon and Vegetable Kabobs! This recipe blends the mouthwatering flavor of fresh salmon with an aromatic and savory mixture of vegetables soaked in olive oil, honey, garlic, soy sauce, and lemon juice. It’s sure to be a hit with anyone who loves a good healthy meal or likes to cook outdoors!
Dating back to ancient times, kabobs are a traditional dish associated with Middle Eastern cuisine. The name itself comes from the Persian word “kabob” which means “to roast on the grill.” Kabobs are typically made with a combination of meat and vegetables, often marinated in a flavorful blend of spices and oils. Today, we’re taking this historic dish and imparting it with our flair by mixing and matching ingredients that complement each other beautifully!
Our Grilled Salmon and Vegetable Kabobs recipe infuses the tender pink flesh of salmon with a mixture of zucchini, bell pepper, and red onion, arranged perfectly on a wooden skewer. The skewer itself serves both a practical and aesthetic purpose, allowing for even cooking and an Instagram-worthy presentation.
So, whether you’re cooking for a party or for yourself, try out this healthy and delicious recipe and enjoy the explosion of flavors!
Ask the Chef: Pro Tips for making Grilled Salmon and Vegetable Kabobs
Choose Fresh Fish
Choosing fresh salmon for your kabobs is essential to ensuring great flavor and texture. Look for salmon fillets with glossy skin, firm flesh, and no fishy odor. To ensure freshness, buy from a trusted fishmonger or grocery store with a good reputation.
Soak Your Skewers
Soaking your wooden skewers for at least 30 minutes before use will prevent them from burning on the grill.
Cut Ingredients Evenly
Cutting all ingredients evenly helps the kabobs cook evenly, which is important for cooking the salmon perfectly.
Don’t Overcook the Salmon
Overcooking salmon can leave it dry and tough. Be sure to watch the kabobs carefully and remove them from the heat once the salmon is cooked through.
Add Some Char
A bit of charring is not only visually appealing, but it also adds a great smoky flavor to the kabobs. Don’t be afraid to let the vegetables get a little charred around the edges!
Experiment with Seasoning and Marinades
This recipe is great as-is, but don’t be afraid to experiment with different seasonings and marinades. You can add some heat with chili flakes or add some freshness with herbs like dill or basil. Just be sure to balance flavors to complement the salmon without overpowering it.
Serve with a Side Dish
These kabobs are a great main dish, but you can also pair them with a side dish like rice pilaf or couscous for a complete meal. You can also serve them with a simple salad for a lighter option.
Use Leftovers for Meal Prep
If you have leftovers, you can easily use them for meal prep by adding them to salads, rice bowls, or wraps for a quick and easy lunch or dinner.
How Many Calories are in Grilled Salmon and Vegetable Kabobs?
4 Servings per Recipe
- Total Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 340mg
- Total Carbohydrates: 16g
- Dietary Fiber: 2g
- Total Sugars: 13g
- Added Sugars: 11g
- Protein: 27g
What Drinks Pair Best with Salmon and Vegetable Kabobs?
Wine pairing: Pair the Grilled Salmon Kabobs with Vegetables with a medium-bodied, acidic white wine like Sauvignon Blanc.
Beer pairing: A light-bodied wheat beer, such as a Belgian Witbier, would pair well with the Grilled Salmon Kabobs with Vegetables. The beer’s subtle citrus and coriander notes would complement the lemon juice and garlic in the recipe, while its effervescence would help cut through the richness of the salmon.
Cocktail pairing: A citrusy and refreshing cocktail such as a Lemon Drop Martini would pair perfectly with the grilled salmon kabobs. The tartness of the lemon in the cocktail will complement the salmon while cleansing the palate in between bites.
How to Make Grilled Salmon and Vegetable Kabobs
- 1 lb. salmon fillet
- 1/4 cup olive oil
- 2 tbsp. honey
- 3 cloves garlic, minced
- 2 tbsp. freshly squeezed lemon juice
- 1 tbsp. soy sauce
- 1 red bell pepper
- 1 yellow zucchini
- 1 green zucchini
- 1 red onion
- wooden skewers
- Soak wooden skewers in water for at least 30 minutes.
- Cut salmon fillet into 1-inch cubes and set aside.
- Cut bell pepper, yellow zucchini, green zucchini, and red onion into 1-inch pieces and set aside.
- In a small bowl, whisk together olive oil, honey, garlic, lemon juice, and soy sauce.
- Thread salmon and vegetables onto skewers, alternating between them.
- Brush the kabobs with the olive oil mixture.
- Preheat grill to medium-high heat.
- Grill kabobs for 5-6 minutes on each side or until salmon is cooked through.
- Serve hot and enjoy!