Grilled Salmon Skewers with Garlic and Dijon

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I’m floored and humbled when I think about our Baked salmon recipe being one of the most popular salmon recipes in the WORLD. Wowzers!! Thank YOU so much for sharing it and for all the amazing reviews! The marinade for these salmon skewers is the same recipe that we used on our Baked Salmon with garlic and dijon.

I was craving salmon the other day and wanting to fire up the grill so these grilled salmon skewers were born. These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon… you’ll want seconds! We ate these up so fast. My husband even ate the lemon slices – they too were touched by the marinade and the crisp ring around them made them almost candy-like!

Ingredients for Salmon Lemon Kebobs:

1.5 lbs salmon fillets, cut into 1-inch squares
2 large lemons thinly sliced
16 (10-inch) bamboo skewers

Ingredients for Marinade:

2 Tbsp parsley, freshly chopped
2 large or 3 small garlic cloves, pressed
1/2 Tbsp Dijon mustard (we used grey poupon)
1/2 tsp salt
1/8 tsp ground black pepper
2 Tbsp light olive oil (not extra virgin, pick something with a higher smoke point)
2 Tbsp of fresh lemon juice from 1/2 large lemon or 1 small lemon

How to Make Grilled Salmon Skewers:

Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).
1. In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.

2. Skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewers with marinade.

3. Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

Grilled Salmon Skewers with Garlic and Dijon

These take less than 30 minutes to make and you end up with such juicy, flaky and flavorful salmon… you’ll want seconds!

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Total Time: 28 minutes mins

Servings: 4 Servings (8 skewers)

Cook ModePrevent your screen from going dark

• Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat Grill to medium heat (about 375˚F).

• In a medium bowl, stir together all of the marinade ingredients: 2 Tbsp chopped parsley, 2 pressed garlic cloves, 1/2 Tbsp dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil, 2 Tbsp lemon juice.

• Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.

• Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.

P.S. Let me know if you ate the lemons 🙂
PPS. If you love these salmon kabobs, be sure to check out our Baked Salmon with Garlic and Dijon!