You’ll love this recipe if you like these Chipotle Chicken Skewers and Air Fryer Chicken Skewers.
What you get with only 7 ingredients is a marinade that actually does a lot of heavy lifting — lemon juice, garlic, parsley, lemon pepper, and oil come together in one bowl, and the salmon soaks up all that flavor quickly. Keep the marinating time short though, because the acid in the lemon juice will start to break down the salmon and make it tough rather than tender if you leave it too long. Once it’s ready, you thread the pieces onto skewers with folded lemon slices tucked in between, and the grill takes care of the rest.
The lemon-garlic flavor is bright without being overpowering, which is part of what makes this recipe so versatile. The grilled lemon slices tucked between the pieces char slightly and add a subtle smokiness that a squeeze of lemon juice alone can’t replicate. It works well over rice or quinoa, alongside roasted or grilled vegetables, or tucked into a fresh salad. Serve it right away with an extra squeeze of lemon and a sprinkle of parsley — this dish is best eaten fresh off the grill.
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💛 Why you’ll love this recipe
- Ready in about 30 minutes from start to finish.
- Only 7 ingredients, including spices and garnish.
- The marinade takes less than a minute to put together.
- Lemon and garlic flavor pair naturally with the salmon without masking it.
- Beginner-friendly — no complicated grilling technique required.
- Works as a main dish alongside grains, vegetables, or a fresh salad.
➡️ Ingredients you’ll need
⏲ How to make this lemon garlic salmon skewers recipe
👉 Easy ingredient swaps
- Oil: Vegetable oil and canola oil both work here. Avoid olive oil since its smoke point is lower and it’s more likely to burn on the grill.
- Parsley: Fresh dill or chives both pair naturally with salmon and can be swapped in at the same amount.
- Lemon pepper seasoning: If you don’t have lemon pepper, use a combination of black pepper and a little fresh lemon zest for a similar effect.
- Fresh garlic: Jarred minced garlic works in a pinch — use about ¾ teaspoon in place of each fresh clove.
- Salmon: Skin-on or skinless both work. If using skin-on, cut the pieces slightly larger so the skin crisps up a little on the grill without the flesh overcooking.
✨ Variations
- Honey lemon: Add a teaspoon of honey to the marinade for a slightly sweet balance that caramelizes nicely on the grill.
- Herb-forward: Add a teaspoon of fresh thyme or oregano to the marinade alongside the parsley for a more herb-heavy flavor.
- Extra garlic: Add an extra clove of minced garlic to the marinade if you want the garlic flavor more pronounced.
- Spicy version: Add a pinch of red pepper flakes or a small amount of sriracha to the marinade for a little heat that works well against the lemon.
- Veggie skewers: Thread zucchini, bell pepper, or cherry tomatoes onto separate skewers and grill alongside the salmon for a complete meal off the grill.
〰️ How to serve
- Over grains — Serve over steamed white or brown rice, quinoa, or cauliflower rice for a complete bowl.
- With vegetables — Baked sliced zucchini or roasted maple Parmesan carrots work well on the side.
- With a salad — Serve over a simple green salad, orzo pasta salad, or cucumber onion salad for something cool and fresh on the side.
💬 FAQs
Can I use frozen salmon?
Yes. Thaw it fully in the fridge overnight and pat it dry before cutting and marinating. Excess moisture on the salmon will prevent it from searing properly on the grill.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and looks opaque all the way through the center. It cooks quickly, so keep an eye on it and flip only once.
Do I need to soak bamboo skewers?
Yes, if using bamboo skewers, soak them in water for at least 30 minutes before assembling so they don’t burn on the grill. Metal skewers don’t need soaking and are easier to reuse.
How do I keep the salmon from sticking to the grill?
Brush the grill grates with oil before placing the skewers down and don’t try to flip too early. Once the salmon sears properly, it releases more easily on its own. Forcing it too soon is what causes it to stick and break apart.
Can I make these without a grill?
Yes. A grill pan or cast iron skillet over medium heat works fine. Cook the same way, turning once halfway through, and you’ll get a similar sear on the outside.
Can I make these ahead of time?
You can prep the marinade and cut the salmon a few hours ahead, but keep them separate until you’re ready to grill. Since the marinade contains lemon juice, marinating for longer than 30 minutes will start to break down the salmon and affect the texture.
How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Salmon is best eaten cold rather than reheated — it’s great flaked over a salad the next day.
Can I freeze leftovers?
Freezing is not recommended. The texture of cooked salmon changes significantly once frozen and thawed.
📚 More salmon recipes
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Lemon Garlic Salmon Skewers
Ingredients
Skewers:
- 5 metal or 6 bamboo skewers
- 2 large lemons, sliced thin
Marinade:
- 2 tablespoon canola oil or vegetable oil
- 1/2 large lemon, juiced
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon kosher salt
- 1 pound salmon , cut into 1-inch cubes
Instructions
- Mix the marinade: In a medium bowl, add the canola oil, lemon juice, garlic, parsley, lemon pepper seasoning, and kosher salt. Stir until combined.
- Marinate the salmon: Add the salmon cubes and gently toss to coat. Let sit for 15–20 minutes, no longer than 30 minutes.
- Preheat the grill: Heat the grill to medium while the salmon marinates.
- Assemble the skewers: Thread salmon onto the skewers, folding thin lemon slices and placing them between a few pieces of fish.
- Grill: Lightly oil the grill grates. Place the skewers on the grill and brush with any leftover marinade. Close the lid and cook for 3–4 minutes.
- Flip and finish: Turn the skewers and grill another 3–4 minutes, until the salmon flakes easily.
- Serve: Finish with a squeeze of fresh lemon juice and a sprinkle of parsley.
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