These Salmon Kabobs with Vegetables are a fun, flavorful meal that cooks quickly on the grill or under the broiler. The simple marinade creates a glossy glaze over tender salmon and colorful charred veggies. These salmon kabobs are a crowd-pleaser for any occasion.

Why You’ll Love This Salmon Kabobs with Vegetables

• Any cooking method: Grill or broil for perfect results every time.
• Restaurant-quality presentation: Vibrant skewers look impressive.
• Healthy & satisfying: A complete meal of lean protein and veggies.
• Customizable: Easily swap vegetables or adjust the marinade.

Ingredients & Tools

• 1 lb skinless salmon fillet, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1 medium zucchini, sliced into ½-inch rounds
• 3 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp black pepper
• ¼ tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (for garnish)

Tools: 8-10 wooden or metal skewers, a large bowl, a basting brush, grill or broiler pan

Notes: Use a center-cut salmon fillet for even cubes. Soak wooden skewers for 30 minutes to prevent burning.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Choosing the right salmon. Look for firm, bright pink fillets with a fresh, oceanic smell. I prefer sockeye or coho for their robust flavor and firm texture that holds up well on the skewer, but Atlantic salmon works beautifully too.
• Don’t skip the skewer soak. If you’re using wooden skewers, soaking them is non-negotiable. It prevents them from catching fire and turning your beautiful kabobs into a charred mess. A heavy glass or pan works well to keep them submerged.
• Cut everything uniformly. Try to cut your salmon and vegetables into similarly sized pieces—about 1 inch is perfect. This ensures everything cooks evenly, so you don’t end up with raw onion next to overcooked salmon.
• Marinating time matters. While the marinade comes together quickly, letting the salmon sit in it for even 15-20 minutes makes a world of difference. It allows the flavors to penetrate the fish, resulting in a much more flavorful final dish.

How to Make Salmon Kabobs with Vegetables

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze uncooked marinated skewers on a baking sheet, then transfer to a bag for up to 1 month.
• Reviving: Reheat gently in a 300°F oven or on a skillet until warmed through.

Serving Suggestions

Complementary Dishes

• Lemon Herb Quinoa — The fluffy, citrusy grains are a perfect base that soaks up the delicious juices from the kabobs, making every bite a complete experience.
• Grilled Asparagus Spears — A simple side that echoes the smoky notes from the grill and adds a lovely, tender-crisp texture to your plate.
• Creamy Dill Potato Salad — A cool, herby potato salad provides a refreshing contrast to the warm, savory skewers and feels quintessentially summery.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the salmon beautifully, cleansing the palate between bites.
• Sparkling Water with Lemon & Mint — A non-alcoholic option that’s incredibly refreshing; the bubbles and herbs complement the meal without overpowering it.
• A Light Pale Ale — The slight bitterness and carbonation of a pale ale stand up well to the smoky, charred flavors from the grill.

Something Sweet

• Mixed Berry Galette — The juicy, slightly tart berries in a rustic, buttery crust feel like a natural, effortless ending to a grilled meal.
• Lemon Sorbet — Incredibly light and palate-cleansing, this is the perfect dessert when you want something sweet but not heavy after a satisfying main course.
• Grilled Peach Halves with Honey — Continue the grilling theme for dessert! The heat caramelizes the peaches’ natural sugars, creating a simple, stunning finale.

Top Mistakes to Avoid

• Mistake: Over-marinating the salmon. Leaving the fish in an acidic marinade for too long (more than 30 minutes) can cause the proteins to break down, giving it a mushy, ceviche-like texture. A short 15-20 minute marinade is all you need.
• Mistake: Packing the skewers too tightly. If you jam the pieces right up against each other, the heat won’t be able to circulate properly. This leads to steaming instead of grilling, and you’ll miss out on that beautiful, flavorful char.
• Mistake: Using a flimsy spatula to flip. I’ve messed this up before too—trying to flip delicate kabobs with tongs alone can cause them to spin and fall apart. Use a sturdy spatula to support the entire length of the skewer when you turn them.
• Mistake: Overcooking the salmon. Salmon continues to cook after it comes off the heat. If you wait until it’s completely opaque on the grill, it will be dry by the time it reaches the table. Pull it off when it’s just about done.

Expert Tips

• Tip: Use two skewers for extra stability. Threading the ingredients onto two parallel skewers makes the kabobs much easier to flip without the ingredients spinning around. It’s a game-changer for grilling novices and pros alike.
• Tip: Reserve some marinade for basting. Before you add the salmon, set aside a few tablespoons of the plain marinade in a separate bowl. You can use this to brush on the kabobs during cooking, avoiding any cross-contamination from the raw fish.
• Tip: Let the kabobs rest before serving. Just like a steak, letting your salmon kabobs rest for 2-3 minutes after cooking allows the juices to settle back into the fish, resulting in a more tender and moist bite.
• Tip: Add a splash of acidity at the end. A final drizzle of fresh lemon juice or even a sprinkle of sumac right before serving brightens all the flavors and makes the dish taste incredibly fresh and vibrant.

FAQs

Can I make these kabobs ahead of time?
You can absolutely prep the components ahead of time! Cut the vegetables and make the marinade a day in advance, storing them separately in the fridge. I’d recommend cutting and marinating the salmon the day of, but you can thread the skewers a few hours before cooking. Just cover them tightly and keep them refrigerated until you’re ready to grill. The key is to not let the assembled, raw kabobs sit for more than 4 hours, as the salt in the marinade will start to draw moisture out of the salmon.

What other vegetables can I use?
This recipe is wonderfully versatile. Cherry tomatoes, cremini mushrooms, and chunks of yellow squash are all fantastic additions or substitutions. If you’re using a harder vegetable like potato or sweet potato, you’ll want to parboil them first until just tender so they cook through on the grill at the same rate as the salmon. Just make sure all your veggie pieces are roughly the same size for the most consistent results.

My salmon keeps falling apart on the skewer. What am I doing wrong?
This usually comes down to two things: the type of salmon or the skewering technique. First, ensure you’re using a firm-fleshed salmon like sockeye or coho. Second, make sure you’re skewering each piece through its sturdiest part, and always start and end with a firmer vegetable (like a bell pepper wedge) to anchor everything. Using two parallel skewers, as mentioned in the expert tips, is the ultimate solution to the spin-and-fall-apart problem.

Can I cook these in the oven if I don’t have a grill?
Absolutely! Your oven’s broiler is your best friend here. Preheat it on high and place a rack about 6 inches from the heat source. Arrange the kabobs on a foil-lined baking sheet for easy cleanup. The cooking time will be very similar to grilling—about 8-10 minutes total, flipping halfway through. You won’t get the smoky flavor, but you’ll still achieve a lovely caramelized glaze and perfectly cooked salmon.

How do I know when the salmon is cooked perfectly?
The most reliable method is to use the “flake test.” Gently press a fork into the thickest piece of salmon on the skewer and twist slightly. The fish should flake apart easily, and the interior should be opaque but still moist and vibrant. An instant-read thermometer is even more precise—you’re aiming for an internal temperature of 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.