Salmon Skewers

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These Salmon Skewers are the best you’ll ever taste. Dill and salmon are the perfect pairing: the herby and anise flavor deliciously complements the salmon’s mild richness. Dill is probably one of the most underrated herbs to cook with and one of my favorite herbs to use. We are huge lovers of dill in 🇧🇬 Bulgaria and use it in many of our dishes. It is such a beautiful and refreshing herb and it goes perfectly anything 🍋 lemon, like the marinade I’ve used in these skewers. Feel free to use rainbow trout or any firm fish you like for this recipe. Everything is to “taste” for these Salmon Skewers so please measure with your heart.

Why You’ll Love Salmon Skewers

Salmon skewers make a perfect summer meal: they’re light, healthy, and they cook up in mere minutes on the 🔥 grill. And I love this herby marinade, too. Dill and lemon are a match made in heaven. By grilling the salmon, the fish gets a nice char while being tender, delicate and flaky. These Salmon Skewers are a great make ahead as well since you can use the salmon in salads or with rice 🍚 or quinoa for lunches.

How to Prepare Salmon Skewers

💦 Begin by soaking the wooden skewers in water for 20 to 30 minutes.

🔪 Using a sharp knife, remove the skin and pin bones from the salmon and then cube them.

🥣 Add the salmon cubes and oil to a bowl and then season with salt, pepper, garlic powder, dill and lemon juice.

🐟 Now, massage everything together gently with clean hands and then add each piece onto the skewer

🔥 Add a touch of oil to the grill pan and let it heat up. Place the Salmon Skewers onto the hot pan and make sure they sizzle.

⏲️ Turn the skewers over when you see golden grill marks; the cooking time will take anywhere from 5 to 9 minutes depending on how large the salmon pieces are.

😋 When the fish is nice and light pink in colour and flakes off easily with a fork, you know it’s ready to enjoy.

Nonna’s Tip 💦

If you use wooden skewers for these Salmon Skewers, soak them for 20-30 minutes in water before you thread the fish, to avoid them from burning on the grill.

Variations and Substitutions for Salmon Skewers

  1. This marinade is equally delicious for 🍗 chicken breast if you prefer instead of salmon.
  2. You can also use 🌿 parsley or oregano instead of dill for these Salmon Skewers.
  3. Instead of barbecuing, you can cook these skewers on an indoor grill pan.
  4. You could add some veggie pieces to these Salmon Skewers, such as 🫑 bell peppers, zucchini and/or red onion.

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Common Questions

can I use metal skewers to grill?

You can certainly use metal skewers for this dish. I love these metal skewers. They’re nice and long so they can hang out of the BBQ so I don’t burn my hands, and they always fit the perfect amount of ingredients.

how can I tell the fish is fully cooked?

To make sure the fish cooks evenly in this Salmon Skewers recipe, make sure that the pieces are cut into equal-sized cubes. You’ll know they’re fully cooked when they appear opaque, have a light pink color, and easily flake.

How do I remove the pin bones in the salmon?

Simply run your fingers along the flesh side of the salmon fillet to locate the pin bones, they’re thin but you’ll be able to feel them. Now, using a clean pair of tweezer or fishbone pliers, grasp one end of the bone and gently pull, careful not to tear the flesh. Repeat until you can no longer feel the bones. Save time, by asking your fishmonger to remove the salmon skin and pin bones for you!

can I make these skewers with another protein instead of salmon?

Yes, this marinade is so delicious and would work equally as well with shrimp or chicken.

Salmon Skewers

Salmon Skewers

Salmon skewers make a perfect summer meal: they’re light, healthy, and they cook up in mere minutes on the grill. The marinade is herby and bright: dill and lemon are a match made in heaven.
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Course: Main Course
Cuisine: Mediterranean
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes

Ingredients 

  • 1 pound salmon, skin and pinbones removed, and cubed
  • 2 tablespoons olive oil , or avocado oil
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste
  • ¼ teaspoon garlic powder, to taste
  • 2 tablespoons fresh dill, finely chopped, or 1/2 tablespoon dried dill
  • ½ lemon , juiced
  • avocado oil (or any oil) for the pan or grill

Instructions 

  • Add the salmon cubes and oil to a bowl and season with salt, pepper, garlic powder, dill, and lemon juice. Massage gently with clean hands and add each piece onto your wet wooden skewer.
  • Add a touch of avocado oil or any oil to the grill pan and let it heat up. Place the skewers onto the hot pan and make sure they sizzle.
  • Turn the skewers over when you see golden grill marks; the cooking time will take anywhere from 5 to 9 minutes depending on how large the salmon pieces are.
  • When the fish is nice and light pink in colour and flakes off easily with a fork, you know it’s ready. Don’t overcook them as they will continue cooking due to the residual heat. Enjoy!

Nutrition

Calories: 456kcal, Carbohydrates: 3g, Protein: 45g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Cholesterol: 125mg, Sodium: 683mg, Potassium: 1160mg, Fiber: 1g, Sugar: 1g, Vitamin A: 129IU, Vitamin C: 15mg, Calcium: 37mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mediterranean
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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