Salmon Kabobs
Wild Alaskan salmon on a stick. Summer's easiest dinner, no culinary school required.
The only thing better than grilled salmon is grilled salmon on a stick. Fourth of July calls for food you can eat with one hand while holding a sparkler in the other — and these kabobs deliver. Big flavor, minimal cleanup, and wild Alaskan sockeye that makes everything else on the grill look like it's not even trying.
INGREDIENTS
• 1.5 pounds wild Alaskan salmon fillet, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 1 fresh lemon, juiced
• 3 garlic cloves, minced
• 1 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 0.3 teaspoons red pepper flakes
• 0.8 teaspoons salt
• 1 red onion, cut into 1-inch chunks
• 1 zucchini, sliced into half-moons
• 1 bell pepper, cut into 1-inch chunks
• 1 fresh lemon, sliced into wedges for serving
STEPS
1. Soak skewers: If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
2. Make the marinade: Whisk together 3 tablespoons olive oil, 1 fresh lemon, juiced, 3 garlic cloves, minced, 1 teaspoons smoked paprika, 1 teaspoons dried oregano, 0.3 teaspoons red pepper flakes, and 0.8 teaspoons salt in a small bowl.
3. Marinate the salmon: Toss 1.5 pounds wild Alaskan salmon fillet, cut into 1.5-inch cubes in the marinade and let it sit for 15–20 minutes. Don't go longer — the lemon will start to cook the fish.
4. Build the skewers: Thread salmon, 1 red onion, cut into 1-inch chunks, 1 zucchini, sliced into half-moons, and 1 bell pepper, cut into 1-inch chunks onto skewers, alternating as you go. Leave a little space between pieces so everything cooks evenly.
5. Grill: Grill over medium-high heat for 3–4 minutes per side, turning once, until the salmon is just opaque and has good color. Wild salmon cooks fast — don't walk away.
6. Serve: Serve immediately with 1 fresh lemon, sliced into wedges for serving and whatever's coming off the grill alongside.
NOTES
Pull the lemon out of the marinade if you want to prep ahead of time, and squeeze it on fresh before serving.. Metal skewers work great here and skip the soaking step entirely.
INGREDIENTS
• 1.5 pounds wild Alaskan salmon fillet, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 1 fresh lemon, juiced
• 3 garlic cloves, minced
• 1 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 0.3 teaspoons red pepper flakes
• 0.8 teaspoons salt
• 1 red onion, cut into 1-inch chunks
• 1 zucchini, sliced into half-moons
• 1 bell pepper, cut into 1-inch chunks
• 1 fresh lemon, sliced into wedges for serving
STEPS
1. Soak skewers: If using wooden skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
2. Make the marinade: Whisk together 3 tablespoons olive oil, 1 fresh lemon, juiced, 3 garlic cloves, minced, 1 teaspoons smoked paprika, 1 teaspoons dried oregano, 0.3 teaspoons red pepper flakes, and 0.8 teaspoons salt in a small bowl.
3. Marinate the salmon: Toss 1.5 pounds wild Alaskan salmon fillet, cut into 1.5-inch cubes in the marinade and let it sit for 15–20 minutes. Don't go longer — the lemon will start to cook the fish.
4. Build the skewers: Thread salmon, 1 red onion, cut into 1-inch chunks, 1 zucchini, sliced into half-moons, and 1 bell pepper, cut into 1-inch chunks onto skewers, alternating as you go. Leave a little space between pieces so everything cooks evenly.
5. Grill: Grill over medium-high heat for 3–4 minutes per side, turning once, until the salmon is just opaque and has good color. Wild salmon cooks fast — don't walk away.
6. Serve: Serve immediately with 1 fresh lemon, sliced into wedges for serving and whatever's coming off the grill alongside.
NOTES
Pull the lemon out of the marinade if you want to prep ahead of time, and squeeze it on fresh before serving.. Metal skewers work great here and skip the soaking step entirely.
