These Grilled Salmon Skewers deliver stunning flavor with minimal effort. The zesty, savory glaze caramelizes beautifully on the grill, ensuring perfectly cooked, flaky fish every time. Perfect for summer evenings or busy weeknights.
Why You’ll Love This Grilled Salmon Skewers
- Quick & Fuss-Free: Ready in about 30 minutes with easy skewer flipping.
- Restaurant-Quality Flavor: Marinade creates a caramelized crust and moist interior.
- Versatile for Entertaining: Easy to scale up and serve individually.
- Healthy & Flavorful: Packed with good fats and protein without sacrificing taste.
Ingredients & Tools
- 600 g skinless salmon fillet, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup or honey
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 lemon, cut into thin slices or wedges for serving
- 2 tbsp fresh chopped parsley or dill (for garnish)
Tools: Grill (gas or charcoal), 4-6 metal or pre-soaked wooden skewers, small bowl, brush for basting, instant-read thermometer (highly recommended).
Notes: Don’t skip the maple syrup—it helps create a glossy glaze. Fresh lemon juice offers better brightness. Wild-caught salmon holds its shape well, but farmed works too.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 29 g |
| Fat: | 19 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 8-10 minutes | Total Time: 25 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Soak those wooden skewers! If you’re using wooden skewers instead of metal, soak them in water for at least 30 minutes before threading. This prevents them from burning to a crisp on the grill. I like to weigh them down with a can to keep them fully submerged.
- Cut your salmon evenly. Try to cut the salmon into cubes that are roughly the same size—about 1.5 inches is perfect. This ensures they all cook at the same rate, so you don’t end up with some pieces overcooked and others underdone.
- Don’t marinate for too long. The acid in the lemon juice can start to “cook” the salmon (like in a ceviche) if left for hours. Thirty minutes to one hour is the sweet spot for maximum flavor without altering the texture.
- Get your grill properly hot. A medium-high heat is crucial. You want a good sear to lock in juices and create those beautiful grill marks. If the grill isn’t hot enough, the salmon will steam and stick.
How to Make Grilled Salmon Skewers
Step 1: Prep the Marinade and Salmon. In a small bowl, whisk together the olive oil, soy sauce, maple syrup, lemon juice, minced garlic, smoked paprika, and black pepper. This is your powerhouse marinade and glaze—give it a taste! It should be a harmonious balance of salty, sweet, and tangy. Pat your salmon cubes completely dry with paper towels; this helps the marinade adhere better and promotes better browning on the grill.
Step 2: Marinate the Salmon. Place the salmon cubes in a shallow dish or a large resealable plastic bag. Pour about two-thirds of the marinade over the salmon, reserving the rest for basting later. Gently toss the salmon to ensure every piece is coated. Let it marinate in the refrigerator for 30 minutes to 1 hour. Don’t go longer, or the texture can become mealy.
Step 3: Thread the Skewers. While the salmon is marinating, prep your skewers. If using wooden ones, make sure they’re well-soaked. Thread 4-5 cubes of salmon onto each skewer, leaving a little space between each cube. This allows the heat to circulate evenly, ensuring all sides get nicely cooked. Don’t pack them too tightly.
Step 4: Preheat and Oil the Grill. Preheat your grill to medium-high heat. This is a key step—you should be able to hold your hand about 5 inches above the grates for only 3-4 seconds before it gets too hot. Then, take a folded paper towel, dip it in a little oil, and, using tongs, carefully wipe the grill grates. This creates a non-stick surface.
Step 5: Grill to Perfection. Place the salmon skewers directly on the oiled grates. Grill for 3-4 minutes without moving them. You’ll notice the salmon will start to turn opaque around the bottom edges. Carefully flip the skewers using a sturdy spatula or tongs. Brush the tops with the reserved marinade and grill for another 3-4 minutes.
Step 6: Check for Doneness and Rest. The salmon is done when it’s opaque throughout and flakes easily with a fork. For absolute precision, an instant-read thermometer should read 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Remember, it will continue to cook a bit after you take it off the heat. Transfer the skewers to a clean platter and let them rest for 2-3 minutes. This allows the juices to redistribute.
Step 7: Garnish and Serve. Right before serving, squeeze a little fresh lemon juice over the top and sprinkle with your chopped fresh herbs. The burst of fresh acidity and herbaceous flavor right at the end really makes the dish sing. Serve immediately while they’re hot off the grill.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; texture may become watery upon thawing.
- Reviving: Reheat gently in a low oven (275°F) for about 10 minutes, or use cold in salads.
Serving Suggestions
Complementary Dishes
- Herbed Quinoa or Couscous — The light, fluffy grains are the perfect base to soak up any extra glaze and balance the richness of the salmon.
- Grilled Asparagus or Zucchini — You can cook these right alongside the skewers on the grill for a smoky, charred vegetable that complements the fish beautifully.
- A Simple Arugula Salad — Toss arugula with a light lemon vinaigrette; the peppery greens provide a refreshing, crisp contrast to the warm, savory salmon.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the marinade and cut through the salmon’s oiliness perfectly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing between bites.
- A Light Pale Ale or IPA — The hoppy bitterness stands up well to the smoky, charred flavors from the grill without overpowering the fish.
Something Sweet
- Lemon Sorbet — A scoop of bright, tart sorbet is the ultimate clean finish after a rich, savory meal and continues the citrus theme.
- Grilled Peach Halves — Throw some stone fruit on the grill after the salmon; the caramelized sweetness with a dollop of Greek yogurt is divine.
- Classic Shortbread Cookies — Simple, buttery, and not too sweet, these are a lovely, effortless way to end the evening on a comforting note.
Top Mistakes to Avoid
Grilled Salmon Skewers
Make perfect Grilled Salmon Skewers with a savory-sweet glaze in under 30 minutes. A healthy, crowd-pleasing meal for summer grilling or easy weeknights. Get the recipe!
Ingredients
For the Marinade and Salmon:
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600 g skinless salmon fillet (cut into 1.5-inch cubes)
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3 tbsp olive oil
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2 tbsp soy sauce (or tamari for gluten-free)
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2 tbsp maple syrup or honey
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1 tbsp fresh lemon juice
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2 cloves garlic (minced)
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1 tsp smoked paprika
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0.5 tsp black pepper
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1 lemon (cut into thin slices or wedges for serving)
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2 tbsp fresh chopped parsley or dill (for garnish)
Instructions
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In a small bowl, whisk together the olive oil, soy sauce, maple syrup, lemon juice, minced garlic, smoked paprika, and black pepper. Pat your salmon cubes completely dry with paper towels.01
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Place the salmon cubes in a shallow dish or a large resealable plastic bag. Pour about two-thirds of the marinade over the salmon, reserving the rest for basting later. Gently toss the salmon to ensure every piece is coated. Let it marinate in the refrigerator for 30 minutes to 1 hour.02
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While the salmon is marinating, prep your skewers. If using wooden ones, make sure they’re well-soaked. Thread 4-5 cubes of salmon onto each skewer, leaving a little space between each cube.03
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Preheat your grill to medium-high heat. Then, take a folded paper towel, dip it in a little oil, and, using tongs, carefully wipe the grill grates.04
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Place the salmon skewers directly on the oiled grates. Grill for 3-4 minutes without moving them. Carefully flip the skewers using a sturdy spatula or tongs. Brush the tops with the reserved marinade and grill for another 3-4 minutes.05
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The salmon is done when it’s opaque throughout and flakes easily with a fork. For absolute precision, an instant-read thermometer should read 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Transfer the skewers to a clean platter and let them rest for 2-3 minutes.06
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Right before serving, squeeze a little fresh lemon juice over the top and sprinkle with your chopped fresh herbs. Serve immediately while they’re hot off the grill.07
