Name: Grilled Lemon-Marinated Salmon Kabobs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 pounds salmon, cubed; 2 lemons, thinly sliced; 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

Jump to Recipe· 4.9 from 11 reviews

I’m so excited to share this Grilled Lemon-Marinated Salmon Kabobs Recipe with you because it’s one of those dishes that feels like summer on a plate. The bright tang from the lemon and the savory, slightly tangy marinade make the salmon sing with flavor. Plus, the kabob format is just so easy and fun — perfect for casual backyard grilling or a lively dinner with friends and family.

What I love most about this Grilled Lemon-Marinated Salmon Kabobs Recipe is how quickly it comes together without sacrificing taste. You’ll find yourself reaching for this recipe anytime you want a light, healthy, but seriously delicious meal. Trust me, once you try it, it might just become a staple in your grilling rotation.

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Why This Recipe Works

Bright Citrus Flavor: The lemon slices and lemon juice in the marinade give every bite a refreshing zip that balances the richness of the salmon.
Simple Yet Flavorful Marinade: A perfect blend of savory ingredients like soy sauce, Worcestershire, and Dijon creates depth without overpowering the fish.
Perfect Grilling Technique: Using either a grill grate or foil helps keep the salmon tender and juicy, while getting just enough char and smokiness.
Quick & Easy: This kabob recipe comes together quickly, making it a go-to when you want a delicious, healthy dinner without fuss.

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

Ingredients & Why They Work

Each ingredient in this Grilled Lemon-Marinated Salmon Kabobs Recipe plays a role in building layers of flavor and texture. From the zesty lemons to the sesame seeds and capers, you’ll find that these components create a fresh yet complex marinade that brings out the best in salmon.

Salmon: Choose fresh, firm fillets with a good fat content for moist kabobs that hold together well on the grill.
Lemons: Thin slices are perfect for threading between salmon pieces—they add flavor and help keep the fish juicy.
Lemon juice: Provides the bright, acidic base that tenderizes the salmon and lifts the flavors.
Olive oil: Adds richness and helps keep the salmon from sticking to the grill.
Worcestershire sauce: Brings a savory umami kick that enhances the marinade’s depth.
Soy sauce: Adds saltiness and a touch of earthiness that balances the lemon.
Dijon mustard: Gives a subtle tang and helps emulsify the marinade ingredients for better coating.
Sesame seeds: Offer a subtle nutty flavor and a bit of crunch.
Capers: Their briny punch cuts through the richness and adds a lovely bite.
Ground cumin & oregano: Add warmth and aromatic notes, making the flavor profile more interesting.
Coarse salt: Essential for seasoning and bringing out all the flavors in the salmon.
Crushed red pepper flakes: Just a hint of heat to keep things exciting without overpowering the lemony brightness.

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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 like to keep my Grilled Lemon-Marinated Salmon Kabobs Recipe pretty close to the original because the balance of flavors is spot on, but I also enjoy mixing it up now and then. Feel free to experiment with herbs, spices, or even different marinades to make this your own.

Add Fresh Herbs: I’ve added chopped dill or parsley to the marinade before, which adds an herbaceous fresh note that pairs beautifully with the lemon.
Swap Citrus: When I want a twist, I sometimes substitute lime for lemon or add orange slices for a sweeter profile.
Make it Spicy: If you like heat, toss in some cayenne or more crushed red pepper flakes to kick it up a notch.
Use Skin-On Salmon: For more texture and flavor, you can leave the skin on—just be sure to oil your grill well so it doesn’t stick.
Try Different Marinades: I’ve also experimented with adding a bit of honey or maple syrup to balance the tartness with sweetness, which is delicious.

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

Step 1: Whisk Together the Perfect Marinade

I start by mixing all the marinade ingredients in a large bowl — lemon juice, olive oil, water, Worcestershire sauce, soy sauce, Dijon, sesame seeds, capers, cumin, oregano, salt, and red pepper flakes. Whisking everything together well is key because it helps distribute all those lovely flavors evenly on the salmon. This is also when I double-check my seasonings because a well-balanced marinade sets the tone for the whole dish.

Step 2: Marinate the Salmon Cubes

After cutting the salmon into evenly sized cubes — usually about 1.5 inches — I toss them gently in the marinade, making sure every piece gets coated. Cover the bowl and pop it in the fridge for at least 30 minutes. Don’t skip this step! The marinade tenderizes the salmon and infuses it with flavor. While the fish marinates, I soak wooden skewers in water for at least 15 minutes to prevent burning on the grill.

Step 3: Assemble Your Kabobs

This is the fun part — threading the salmon on the skewers! I like to alternate each salmon cube with a thin lemon slice; it not only looks pretty but also helps keep the fish moist and adds even more citrusy zest with every bite. Aim for around 5 salmon pieces stacked per skewer to keep grilling even and easy.

Step 4: Fire Up the Grill and Cook Your Kabobs

Preheat your grill to high and place a grill grate or a piece of heavy-duty aluminum foil to cook the kabobs gently without sticking. I grill the kabobs for about 10 minutes total, turning once halfway through — this gives a nice even browning on both sides without overcooking. Watch closely, because salmon cooks fast and you want it tender and flaky, not dry.

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Pro Tips for Making Grilled Lemon-Marinated Salmon Kabobs Recipe

Choose Fresh, Firm Salmon: Using high-quality salmon helps the kabobs hold their shape and stay juicy during grilling.
Don’t Over-Marinate: 30 minutes is ideal — any longer and the acid in the lemon juice can start to “cook” the fish, changing texture.
Keep Skewers Soaked: Always soak wooden skewers to prevent them from burning or catching fire on the grill.
Watch Your Grill Heat: High heat is great for searing, but if your grill gets too hot, move kabobs to indirect heat after the first few minutes to avoid burning.

How to Serve Grilled Lemon-Marinated 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 like to sprinkle chopped fresh parsley or dill over the kabobs right before serving for a pop of color and fresh flavor. A little extra lemon wedge on the side is fantastic if anyone wants an added citrus punch. Sometimes, I even add a drizzle of garlic-herb yogurt sauce for a cool contrast — it brings the whole dish together beautifully.

Side Dishes

This grilled salmon hits its stride when paired with light, summery sides. I love serving it alongside a chilled cucumber and tomato salad, grilled asparagus, or even a fluffy couscous or quinoa salad. Roasted baby potatoes tossed with fresh herbs around the grill also make a great hearty complement.

Creative Ways to Present

For special occasions, I’ve served these kabobs on a large wooden board with fresh greens scattered beneath and lemon wedges artfully placed around for easy grabbing. You can also slide the salmon and lemon pieces off the skewers onto a platter for a rustic family-style presentation, which is perfect if you’re feeding a crowd.

Make Ahead and Storage

Storing Leftovers

If you have any leftover kabobs, I find it’s best to remove the salmon from the skewers and store the pieces in an airtight container in the fridge. They keep well for up to 2 days but are always best eaten fresh. I recommend placing a paper towel in the container to absorb extra moisture and keep the salmon from getting soggy.

Freezing

I haven’t personally frozen the cooked kabobs because salmon texture can suffer, but you can freeze the marinated, uncooked salmon cubes on skewers if you prep extra. Just wrap them tightly and freeze for up to 1 month. Thaw in the fridge overnight before grilling.

Reheating

To reheat leftover salmon kabobs, I recommend warming them gently in a low oven (around 275°F) wrapped in foil to keep them moist. Alternatively, a quick minute or two on a hot grill works to refresh the flavor without drying them out. Avoid microwaving, as it can make the fish rubbery.

FAQs

Can I use other types of fish for this Grilled Lemon-Marinated Salmon Kabobs Recipe?

Absolutely! While salmon is ideal for its rich flavor and firm texture, you can try the marinade with other hearty fish like swordfish, tuna, or halibut. Just be mindful of cooking times, as different fish vary in how quickly they cook on the grill.
How long should I marinate the salmon for the best flavor?

Marinating for about 30 minutes is perfect – it’s enough time for the lemon juice and spices to work their magic without risking the fish becoming mushy or “cooked” by the acid. You can go up to 1 hour if you like, but I don’t recommend longer than that.
What’s the best way to prevent the salmon from sticking to the grill?

Soaking wooden skewers helps, but also make sure you preheat the grill well and lightly oil the grill grates or use a piece of heavy-duty foil. Additionally, turning the kabobs only once during cooking helps the salmon form a nice crust and reduces sticking.
Can I prepare Grilled Lemon-Marinated Salmon Kabobs Recipe indoors?

If you don’t have a grill, you can broil these kabobs in the oven on a foil-lined tray. Keep a close eye on them and turn once to get some charred color, but be careful not to overcook since broilers operate at high heat.

Final Thoughts

I hope after reading this you feel inspired to give my Grilled Lemon-Marinated Salmon Kabobs Recipe a try! It’s simple, full of fresh flavors, and always impresses my guests. Plus, grilling these kabobs brings back great memories of sunny afternoons and friendly get-togethers, which I want to share with you through this recipe. Once you taste that bright lemon married with perfectly grilled salmon, you’ll understand why it’s become a favorite in my kitchen, and I’m sure you’ll love it just as much.

Grilled Lemon-Marinated Salmon Kabobs Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste

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