These grilled Argentinian red shrimp are the most popular seafood recipe on my blog. Not only because they’re absolutely amazing, but because they’re simple. If you like those, you’re going to love these citrus and dill salmon kabobs.
I’m a huge fan of kabobs, like these grilled chimichurri chicken kabobs. They’re fun and easy to make, very visually appealing, and provide several other benefits that I’ll get into later in the blog.
Best of all, even if you’re on the fence about salmon — many people find salmon just too fishy; the marinade I use for these citrus and dill salmon kabobs is your best friend.
You’ll find that not only does it take the fishiness out of the salmon, it also packs the salmon full of flavor without overpowering it.Jump to Recipe
Why Use Skewers For Grilling?
Whenever I make grilled salmon, using a skewer is my go-to method. Sure I will sometimes grill an entire salmon filet, but I don’t prefer that method for a couple of reasons.
First, by using salmon pieces as opposed to an entire salmon filet I am afforded more surface area of the meat to kiss with flame. The char that happens on the outside of the fish is all flavor, so I welcome as much of that as I can get.
Second, the smaller pieces allow the surface area to get up close and personal with the marinade. This is especially important if you or someone you’re cooking for is a little iffy on the whole salmon taste.
Finally, skewered salmon is infinitely easier to turn. One of the biggest issues with grilling a large piece of delicate fish is turning it. That’s no problem when the large piece of fish is broken down into smaller pieces and put on a stick.
How Long Do You Cook Salmon Kabobs?
These citrus and dill salmon kabobs grill very quickly. No need to plan for an all day grilling session for salmon. These are not at all like a low temperature smoked salmon that takes several hours.
For these salmon kabobs you’ll be grilling them for about eight minutes total; two minutes on each side. Salmon isn’t a protein you want to overcook so we’re just looking for a nice and quick char on the outside of the flesh.
What Skewers Are Better, Metal or Wooden?
This is subjective and both have advantages. For beef and pork, I prefer the flat metal skewers as those meats can stand up to a substantial skewer. Fish however, with its flakey texture, is a different story.
For salmon kabobs, I recommend using the tiny round wooden skewers. You’ll definitely want to soak them in water for 30 minutes to an hour to keep them from burning up on the grill.
Another tip when making salmon kabobs is to use two skewers for each kabob. If you only use one skewer, the fish tends to simply rotate on the round skewer when you try to flip it. By using two skewers, flipping becomes very easy and the fish will better stay intact.
Ingredients For Salmon Kabobs
- Salmon: I can’t stress enough to use wild caught salmon. Please read this blog about the differences between wild caught and “farm raised” salmon. Beyond that, I love to use either king salmon or sockeye salmon for this salmon kabob recipe.
- Dill: Use the fresh stuff. Dried dill has its place, like in my homemade buttermilk ranch, but fresh dill is much preferred for these salmon kabobs. Especially in the summer when you can find it fresh at local farmers markets!
- Lemons: If you can find Meyer lemons, use those! In appearance they are slightly more orange than a standard lemon, and in flavor they are sweeter and less acidic. That said, they are not as readily available and a standard lemon works just fine.
How To Make Citrus and Dill Salmon Kabobs
Active Prep Time: 20 minutes | Cook Time: 10 Minutes | Serves 4-6
4 lbs wild-caught salmon (king or sockeye)
4 Meyer lemons, sliced thin
1 cup orange juice
¼ cup soy sauce
2 tbsp olive oil
3 tsp kosher salt
1 tbsp fresh dill, finely chopped
Step 1: Cut salmon into 2″ squares.
Step 2: Place the salmon into a sealable plastic zip-top bag, then pour the orange juice and soy sauce over top of the fish.
Step 3: Remove as much air from the bag as possible while sealing it. Massage the salmon to ensure even coating and place the bag inside the refrigerator for two to four hours.
Step 4: After the salmon has marinated, light your grill and set it up for high direct heat. While the grill is preheating, thread salmon and lemons on the skewers, alternating one piece of salmon and one lemon slice, folded in half.
Step 5: Dab off any excess marinade ingredients from the fish, and lightly coat it with olive oil. Then, season with kosher salt. Place the salmon kabobs on the grill over direct heat. Turn the skewers by a quarter turn, every 90 seconds to two minutes for a total of eight minutes.
Step 6: Remove the grilled salmon kabobs when the internal temperature of the fish reaches 135°F. Then, place them on a plate, garnish with dill and serve. Add more kosher salt to taste.
Note* Squeezing some fresh lemon juice onto the fish, from the charred lemon slices, really brings the salmon to another level.
- 4 lbs wild caught salmon King or Sockeye
- 4 Meyer lemons sliced thin
- 1 cup orange juice
- ¼ cup soy sauce
- 2 tbsp olive oil
- 3 tsp kosher salt
- 1 tbsp fresh dill finely chopped
- Cut salmon into 2" squares.
- Place the salmon into a sealable plastic zip-top bag, then pour the orange juice and soy sauce over top of the fish.
- Remove as much air from the bag as possible while sealing it. Massage the salmon to ensure even coating and place the bag inside the refrigerator for two to four hours.
- After the salmon has marinated, light your grill and set it up for high direct heat. While the grill is preheating, thread salmon and lemons on the skewers, alternating one piece of salmon and one lemon slice, folded in half.
- Dab off any excess marinade ingredients from the fish, and lightly coat it with olive oil. Then, season with kosher salt. Place the salmon kabobs on the grill over direct heat. Turn the skewers by a quarter turn, every 90 seconds to two minutes for a total of eight minutes.
- Remove the kabobs when the internal temperature of the salmon reaches 135 °F. Place them on the plate and garnish with dill to serve.