Grilled Salmon Skewers with a Basil Vinaigrette are the ultimate summer dinner. Serve them with a Grilled Corn and Zucchini Salad, throw some Grilled Steak Skewers on the grill alongside them, and you've got a full spread. If you love salmon as much as I do, my Cedar Plank Salmon with Mango Salsa is another must-try.
Grilled Salmon Skewers at a Glance
- 🕒 Total Time: 15 minutes (5 min prep + 10 min grill)
- 👪 Servings: 6
- 🍝 Cuisine Type: Mediterranean / Summer Grilling
- 🧂 Flavor Profile: Smoky charred sockeye salmon with caramelized lemon and a bright, herby basil vinaigrette
- 📖 Dietary Info: Contains fish; naturally gluten-free and dairy-free; paleo-friendly as written
- 📦 Storage Notes: Refrigerate leftovers airtight for up to 2 days; flake cold over salads rather than reheating (reheated salmon dries out fast); the vinaigrette keeps 4 to 5 days separately
- ⭐Why You'll Love It: Fifteen minutes from fridge to table, with built-in portion control and zero fancy technique. The lemon slices char right on the skewers and the basil vinaigrette does all the sauce work. This is the recipe that converts I-don't-do-fish people all summer long.
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Why I Love This Recipe
I wasn't always obsessed with Salmon. In fact there was once upon a time when I didn't even eat fish. Can you imagine?? I used to be hopeless. But after going to culinary school and a trip to Alaska - I was a convert! Now I am straight up obsessed and these Grilled Salmon Skewers are the perfect way to celebrate that obsession!
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Cubed salmon threaded onto skewers alternating with lemon slices and served with basil vinaigrette! It just feels like the most quintessential summer dish right? It would go perfectly along with a majorly loaded Green Monster Salad or cucumber feta salad too! If you're looking for a heartier salad, try pairing it up with my antipasti burrata panzanella!! Add Mexican Shrimp Skewers, chips and guac, rounding it up with grilled peaches- and you have a great summer party menu.
Ingredients
- 8 wooden skewers
- 2 lbs sockeye salmon or another fresh salmon of your choice
- 3-4 lemons
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 recipe Basil Vinaigrette
Substitutions & Swaps
🐟 Salmon
- Sockeye (called for) - Deep color and big flavor; it's leaner, so watch the clock closely
- King (Chinook) - The fattiest and most forgiving on a hot grill; the splurge option
- Coho - Middle ground on fat and price; cooks like sockeye
- Steelhead trout - A 1:1 swap that's often cheaper and just as gorgeous on a skewer
🍢 Skewers
- Wooden or bamboo (called for) - Soak 30 minutes minimum or they'll torch on the grill
- Flat metal skewers - No soaking, no spinning fish when you flip; worth the drawer space
- Double-skewer trick - Thread each kebab on two parallel sticks and the cubes stop spinning entirely
🍋 Citrus
- Lemon (called for) - Thin wheels fold between the salmon cubes and char beautifully
- Lime - Sharper, more tropical; great if you're serving with a salsa
- Meyer lemon - Softer acid, more floral; the fancy-dinner version
🥫 Sauce
- Basil vinaigrette (called for) - Bright and herby; spoon it on after grilling, never before (basil burns)
- Chimichurri - Punchier and garlicky; swaps in 1:1
- Tzatziki - Cool and creamy against the smoky char
- Mango salsa - Sweet-heat route if you're feeling the cedar-plank-salmon energy
🐟🍋🔥 Tips & Tricks for the Best Grilled Salmon Skewers
Charred outside, just-cooked inside, and nothing stuck to the grill
- Soak wooden skewers for at least 30 minutes. Dry bamboo becomes kindling the second it hits the grates.
- Cut the salmon into even 1.5-inch cubes. Uniform cubes cook together; ragged pieces give you raw centers next to dry corners on the same stick.
- Take the skin off before cubing. Skin-on cubes stick and tear on the flip. Ask your fishmonger to do it; it takes them 30 seconds.
- Fold thin lemon wheels between the cubes. The lemon chars and bastes the fish as it cooks; it's the built-in flavor move of this whole recipe.
- Start with clean, screaming-hot, oiled grates. Scrub, heat, then oil the grates right before the fish lands. Sticking is a grate problem, not a salmon problem.
- Oil the fish too, then season generously. A light coat of olive oil plus kosher salt and pepper is all sockeye needs before the fire.
- Don't touch the skewers until they release. Salmon lets go of the grates when it's ready to flip, usually 3 to 4 minutes. Forcing it early is how you leave the sear behind.
- Pull at 125°F for medium. Total cook is about 8 to 10 minutes. Carryover heat finishes the centers while you plate; 145°F on the grill is cafeteria salmon.
- Sauce after, never before. Basil vinaigrette on raw fish just burns off; spoon it over the hot skewers the second they come off.
- No grill? Use the broiler. High broil, top rack, 8 to 10 minutes with one turn. Same char, no backyard required.
FAQs
What are grilled salmon skewers?
Grilled salmon skewers are cubes of fresh salmon (I use sockeye) threaded onto skewers with folded lemon slices, grilled hot and fast, and finished with basil vinaigrette. They're a 15-minute Mediterranean-style summer dinner with built-in portion control.
How long do you grill salmon skewers?
About 8 to 10 minutes total over medium-high heat, turning once when the fish releases from the grates. Pull them at 125°F internal for medium; carryover heat finishes the job.
How do you keep salmon from sticking to the grill?
Clean, hot, well-oiled grates, plus patience: don't move the skewers until the salmon releases on its own, usually 3 to 4 minutes. Sticking is almost always a grate problem, not a fish problem.
Can I make salmon skewers in the oven?
Yes; set the broiler to high, put the skewers on the top rack, and broil 8 to 10 minutes, turning once. You get real char without a grill.
What kind of salmon is best for skewers?
Sockeye is my pick: firm enough to hold the skewer, deep color, big flavor. King is fattier and more forgiving if you tend to overcook; see the swaps section for the full rundown.
Grilled Salmon Skewers
Ingredients
- 8 wooden skewers
- 2 lbs sockeye salmon or another fresh salmon of your choice
- 3-4 lemons
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 recipe Basil Vinaigrette
Instructions
- Soak the wooden skewers in water for at least and hour.
- Heat your grill to medium high heat.
- Cut the salmon into 1 inch cubes and slice 3 of the lemons into very thin slices either with a sharp knife or with a mandolin.
- Alternate threading the salmon and the lemon slices on the wooden skewers, about 5-6 pieces of salmon per skewer. Drizzle the skewers with olive oil and season with salt and pepper. Squeeze ½ of the remaining lemon juice on top.
- Using a pair of tongs, carefully transfer the salmon skewers to the preheated grill and grill for about 3 minutes on each side until the salmon is almost fully cooked through. Remove the salmon skewers from the grill and let rest for about 5 minutes to let the salmon just continue to cook.
- Serve the salmon skewers with the Basil Vinaigrette and extra lemons if desired.
Did you remove the skin prior to assembling the skewers?
Can these be served either cold or at room temperature?
I'd do them warm or room temp! Cold salmon is funky to me IMO
Simple and delicious!
Best salmon recipe I've ever made! Even my husband agreed, and he has a very limited palette... aka he eats like a 12 year old boy.
I can’t wait to try your version of this recipe! I am in love with both the basil and cilantro vinaigrette!! I have been making a salmon kebab recipe for years. While the seasoning on BA’s kebabs is outstanding, I think your vinaigrette will create a whole new favorite for me!
These look so fresh and delicious! I am on board for grilling as long as possible!
Made these last night with a drizzle of cilantro vinaigrette because that is what I had. Amazing!
Honestly, they are also delicious on their own without a sauce.
Definitely will make them again.
What a great idea! Perfect for weekday grilling as well!
Light. Fresh. Screams summer. What could be better?