Grilled Lemon Herb Salmon Kabobs with Zucchini and Peppers are a vibrant, healthy, and flavorful dish perfect for summer grilling or weeknight dinners. Juicy salmon chunks are marinated in a zesty blend of lemon, garlic, and fresh herbs, then skewered alongside colorful zucchini and bell peppers.

The result is a beautiful, balanced meal that’s light yet satisfying, with smoky charred flavors from the grill complementing the fresh, citrusy marinade. This recipe is simple, quick, and visually appealing, making it perfect for family meals, outdoor barbecues, or entertaining guests.

Why I Love This Recipe

I love this recipe because it combines freshness, flavor, and simplicity in one dish. The salmon remains tender and moist thanks to the citrus and herb marinade, while the vegetables add texture and sweetness. It’s a colorful and nutritious meal that looks as good as it tastes.

Grilling adds a smoky flavor that elevates the dish without overwhelming the natural taste of the salmon. It’s healthy, satisfying, and perfect for a balanced dinner.

Why It’s a Must-Try Dish

This dish is a must-try because it is both delicious and versatile. It’s packed with omega-3-rich salmon, vitamins from the vegetables, and flavor from a simple, aromatic marinade. The kabob format makes it fun to serve and visually impressive, perfect for family meals or gatherings.

It’s also quick to prepare, making it ideal for a weeknight dinner while still feeling like a special treat. The combination of citrus, herbs, and grilled vegetables is a classic pairing that never fails to impress.

Recipe Details

Preparation Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 10–12 minutes
Total Time: 55–57 minutes
Servings: 4 servings
Calories: Approximately 380 kcal per serving
Course: Main Course
Cuisine: American / Mediterranean-Inspired

Ingredients

For the Kabobs

• 1 pound (450 g) salmon fillet, cut into 1-inch cubes
• 1 medium zucchini, cut into thick half-moons
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into chunks
• Wooden or metal skewers

For the Marinade

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and freshly cracked black pepper, to taste

Cooking Directions

1. Prepare the marinade by whisking together olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
2. Toss the salmon cubes in the marinade and refrigerate for 30 minutes.
3. Thread the marinated salmon, zucchini, peppers, and onion alternately onto skewers.
4. Preheat a grill or grill pan to medium-high heat.
5. Grill kabobs for 4–5 minutes per side or until salmon is cooked through and vegetables are tender.
6. Serve immediately with lemon wedges or your choice of side.

Step-by-Step Preparation Method

Step 1: Prepare the Marinade
In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper. Whisk until well blended.

Step 2: Marinate the Salmon
Place the salmon cubes in a shallow dish. Pour the marinade over the salmon and gently toss to coat. Cover and refrigerate for 30 minutes.

Step 3: Prepare the Vegetables
While the salmon marinates, wash and cut the zucchini, bell peppers, and red onion into evenly sized pieces to ensure even cooking.

Step 4: Assemble the Kabobs
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the salmon and vegetables alternately onto the skewers, leaving a little space between pieces for even cooking.

Step 5: Preheat the Grill
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.

Step 6: Grill the Kabobs
Place the skewers on the grill and cook for 4–5 minutes per side, turning carefully, until salmon is opaque in the center and vegetables are tender with slight char marks.

Step 7: Serve
Remove kabobs from the grill and serve immediately. Garnish with additional lemon wedges and fresh herbs if desired.

How to Serve

Serve the salmon kabobs with a light side like quinoa, couscous, or a green salad. Roasted potatoes or grilled corn also pair wonderfully. A drizzle of extra lemon juice or a light yogurt-based sauce complements the smoky, citrusy flavors perfectly.

Recipe Tips

• Do not overcook the salmon; it should remain moist and tender.
• Cut vegetables uniformly to ensure even grilling.
• Rotate kabobs gently to prevent breaking the salmon pieces.
• If using a grill pan, preheat well and lightly oil it to prevent sticking.
• Marinate salmon for at least 30 minutes but no more than 1 hour to avoid over-curing.

Variations

• Mediterranean Twist: Add cherry tomatoes and olives to the skewers.
• Spicy Version: Add crushed red pepper flakes or a dash of smoked paprika to the marinade.
• Honey Lemon Glaze: Mix a teaspoon of honey into the marinade for a subtle sweetness.
• Vegetarian Option: Replace salmon with firm tofu or halloumi cheese.
• Citrus Herb Mix: Add orange or lime juice along with lemon for a different citrus profile.

Freezing and Storage

• Refrigeration: Store cooked kabobs in an airtight container for up to 2 days. Reheat gently in the oven or on a grill.
• Freezing: Not recommended for fully cooked salmon kabobs as the texture may deteriorate. You can freeze raw marinated salmon and vegetables separately for up to 1 month and grill fresh.
• Reheating: Gently warm in a skillet or oven at low heat to avoid overcooking the salmon.

Special Equipment Needed

• Grill or grill pan
• Wooden or metal skewers
• Sharp knife and cutting board
• Mixing bowl for marinade
• Tongs for turning kabobs on the grill

FAQ

Q1: Can I use frozen salmon?
Yes, thaw completely before cutting into cubes and marinating.

Q2: Can I bake these kabobs instead of grilling?
Yes, preheat the oven to 400°F (200°C) and bake on a lined sheet tray for 12–15 minutes, turning halfway.

Q3: Can I prepare kabobs ahead of time?
You can assemble them ahead and refrigerate for up to 2 hours before grilling.

Q4: Can I use metal skewers?
Yes, metal skewers work well and do not require soaking.

Q5: What sides pair well with these kabobs?
Quinoa, couscous, rice pilaf, roasted vegetables, or a crisp salad.

Conclusion

Grilled Lemon Herb Salmon Kabobs with Zucchini and Peppers are a vibrant, healthy, and visually stunning dish that combines smoky, citrusy, and herbaceous flavors. Perfect for summer grilling, weeknight dinners, or entertaining, these kabobs deliver a balance of nutrition, flavor, and presentation. Tender salmon and colorful vegetables, marinated and charred to perfection, make every bite a delight. This recipe is easy to prepare, versatile, and impressive enough to serve at any occasion, proving that healthy meals can be both delicious and elegant.