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Lemon Garlic Salmon Kabobs with Colorful Bell Peppers

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Kabobs
  • 1 ½ lbs (700 g) fresh salmon fillet, skin removed and cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into chunks
  • Olive oil spray (for grill or pan)
  • For the Lemon Garlic Marinade
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 3 garlic cloves, minced
  • 1 tbsp honey (optional, for mild sweetness)
  • 1 tsp Dijon mustard
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper, to taste
  • 1 tbsp chopped fresh parsley (for garnish)
  • Lemon wedges, for serving

Instructions
 

  • Step 1: Prepare the Marinade : In a medium bowl, whisk together olive oil, lemon juice, zest, minced garlic, honey, Dijon mustard, paprika, oregano, salt, and pepper. This mixture will serve as your bright, tangy marinade.
  • Step 2: Marinate the Salmon : Add the cubed salmon to a shallow dish or zip-lock bag. Pour the marinade over the salmon and gently toss to coat. Cover and refrigerate for 20–30 minutes to allow the flavors to infuse.
  • Step 3: Prepare the Vegetables : While the salmon marinates, chop the bell peppers and onion into even-sized pieces. This ensures everything cooks evenly on the grill.
  • Step 4: Assemble the Kabobs : Thread the marinated salmon cubes and vegetable pieces alternately onto skewers (metal or soaked wooden skewers). For example: red pepper → salmon → onion → yellow pepper → salmon → green pepper, and repeat.
  • Step 5: Preheat the Grill or Pan : Preheat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
  • Step 6: Grill the Kabobs : Grill the kabobs for about 10–12 minutes, turning every few minutes to cook evenly on all sides. The salmon should be opaque and slightly charred at the edges.
  • Step 7: Serve and Garnish : Remove from the grill and drizzle lightly with any leftover marinade (that wasn’t used on raw fish). Garnish with fresh parsley and a squeeze of lemon juice before serving.