The Best Grilled Salmon Skewers

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Easiest Salmon Skewers. These are the best grilled salmon skewers you will ever taste. Dill and salmon are the perfect pairing: the herby and anise flavor complements salmon’s mild richness. Dill is probably one of the most underrated herbs to cook with and one of my favourite 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 with salmon and lemon marinades, like this one. Feel free to use rainbow trout or any firm fish you like for this recipe. Everything is to “taste” in this recipe and personal preference so please measure with your heart.

Salmon skewers make a perfect summer meal: they’re light, healthy, and they cook up in mere minutes on the grill. Enjoy this with a simple green salad and some of my bbq potatoes.

The best-grilled salmon skewers

Dill and salmon are the perfect pairing: the herby and anise flavor complements salmon’s mild richness. Salmon skewers make a perfect summer meal: they’re light, healthy, and they cook up in mere minutes on the grill. Enjoy this with a simple green salad and some of my bbq potatoes.
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Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 7 minutes

Ingredients 

  • 1 pound salmon, skin and pinbones removed, and cubed
  • 2 tablespoons olive oil or avocado oil
  • salt and pepper to taste
  • garlic powder to taste
  • 2 tablespoons finely chopped dill (or 1/2 tablespoon dried dill)
  • juice of 1/2 lemon
  • 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!

Notes

If you use wooden skewers, soak them in water for 30 minutes prior to adding the salmon, to prevent them from burning on the grill. If you use metal skewers you do not need to soak them.
Ask your fishmonger to remove the salmon skin and pinbones for you. You may choose to leave the salmon skin on. Make sure the salmon is cut into equal-sized cubes so it cooks evenly. 
These look beautiful garnished with some fresh, chopped dill and lemon wedges. 
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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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