Lemon Garlic Salmon Skewers
These Lemon Garlic Salmon Skewers are made with salmon cubes marinated in lemon juice, garlic, parsley, and lemon pepper, then threaded onto skewers with thin lemon slices and grilled until tender. The marinade comes together in minutes from just a handful of ingredients most people already have, and the lemon slices grill right alongside the salmon, softening and charring slightly to add a little extra brightness to every bite. The whole thing is done in about 30 minutes, making it one of the easiest grilled seafood dinners you can put together on a busy night.
Servings: 5 servings
Calories: 199kcal
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.
Notes
Bamboo skewers: If using bamboo skewers, soak them in water for 30 minutes before assembling so they don't burn on the grill. Metal skewers can go straight onto the grill.
Frozen salmon: If starting from frozen, thaw completely in the fridge and pat dry before cutting and marinating so the flavors stick better.
Marinating time: Keep it to 15–20 minutes and don't go past 30 minutes. The lemon juice in the marinade will make the salmon tougher the longer it sits.
No grill: A grill pan or cast iron skillet over medium heat works fine. Cook the same way, turning once halfway through.
Preventing sticking: Brush the grill grates with oil before cooking and don't flip too early — once the salmon sears, it releases more easily on its own.
Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. Salmon is best eaten fresh — leftovers are great served cold or on a salad rather than reheated.
Freezer storage: Freezing is not recommended — the texture of cooked salmon changes significantly once frozen and thawed.
Nutrition
Serving: 76g | Calories: 199kcal | Carbohydrates: 6g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 274mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 1mg