These Lemon Salmon Skewers are a fresh and flavorful way to enjoy a protein-packed meal that’s both nourishing and satisfying.
The salmon delivers heart-healthy omega-3 fats and lean protein, while the lemon adds brightness and a refreshing twist.
Marinated in a sweet-savory blend and finished with an herby oil, this dish is low in carbs, rich in good fats, and perfect for quick weeknight dinners or meal-prep lunches.
Quick and Healthy Lemon Salmon Skewers
Equipment
- 1 large mixing bowl (for marinade)
- 1 mason jar with lid (for herb oil)
- 12 wooden skewers (soaked in water before grilling)
- 1 grill or grill pan
- 1 basting brush (optional, for oiling skewers)
Ingredients
For the Marinade:
- 3 tbsp olive oil
- ¼ cup teriyaki sauce
- 2 tbsp honey
- 2 tbsp fresh lemon juice
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- Salt to taste
- Black pepper to taste
- 2 lbs salmon skin-on, cut into bite-sized cubes
- 6 large lemons thinly sliced
For the Herb Oil:
- ¼ cup olive oil
- 1 tbsp dried oregano leaves
- 3 tbsp dried cilantro leaves
- 2 tsp dried thyme leaves
- 1 tsp fresh lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Flavorful Marinade: In a large mixing bowl, whisk together the olive oil, teriyaki sauce, honey, lemon juice, garlic powder, smoked paprika, and ground cumin. Season generously with salt and black pepper to balance the sweetness and tang. The marinade should taste slightly bold at this stage since the salmon will absorb much of its intensity during marination.
- Cut and Coat the Salmon: Pat the salmon dry with a paper towel to remove excess moisture, which helps the marinade cling better. Slice the salmon into bite-sized cubes, ensuring each piece is similar in size for even cooking. Place the salmon into the marinade, gently tossing until all sides are coated in the rich, citrusy mixture. Cover the bowl tightly with plastic wrap, or transfer everything into a resealable bag for easier storage.
- Marinate for Maximum Flavor: Refrigerate the salmon for at least 3 hours, but if time allows, let it sit overnight. This extended marination allows the salmon to soak up the sweet, smoky, and zesty notes, resulting in tender and flavorful bites. Be sure to occasionally shake or stir the bag/bowl so every piece gets evenly seasoned.
- Mix the Fresh Herb Oil: While the salmon is marinating, prepare the finishing touch. In a mason jar or small bowl, combine olive oil, oregano, cilantro, thyme, lemon juice, salt, and pepper. If using a jar, secure the lid tightly and shake until the herbs are evenly distributed and the oil becomes fragrant. If mixing in a bowl, whisk briskly until combined. Set aside at room temperature so the flavors can meld together.
- Soak the Skewers for Grilling: If using wooden skewers, submerge them completely in water for at least 30 minutes. This prevents them from burning on the grill. If you’re using metal skewers, simply set them aside. During this time, preheat your grill (or grill pan) to medium-high heat so it’s hot and ready when you assemble the skewers.
- Assemble the Skewers with Lemon Slices: Thread a piece of salmon onto a skewer, followed by a thin slice of lemon folded in half, then another piece of salmon. Continue alternating salmon and lemon slices until the skewer is full, leaving about 1–2 inches at each end for safe handling. Repeat this process until all the salmon and lemon slices are used.
- Grill to Perfection: Lightly oil the grill grates or brush the skewers with a thin layer of olive oil to prevent sticking. Place the skewers on the hot grill, leaving a little space between each for even heat circulation. Cook for about 10–12 minutes, turning occasionally, until the salmon is opaque, flakes easily with a fork, and has a slightly charred, smoky exterior. The lemon slices should soften and caramelize, infusing the salmon with bright citrus flavor.
- Drizzle with Herb Oil: Once the skewers are cooked through, transfer them to a serving platter. Spoon the herb oil generously over the hot salmon, allowing the fresh herbs and fragrant oil to seep into the fish. This step enhances the flavor and adds a beautiful glossy finish.
- Serve and Enjoy Immediately: Serve the skewers while still warm, paired with your favorite sides such as grilled vegetables, quinoa salad, or a light green salad. The balance of smoky, sweet, citrusy, and herby flavors makes this dish both refreshing and satisfying. These skewers also make an excellent option for gatherings, picnics, or quick weeknight meals.
Notes
- Salmon cubes should be uniform in size to ensure even cooking.
- Marinate for at least 3 hours, but overnight gives the best flavor.
- Soak wooden skewers before grilling to prevent burning.
- Use skin-on salmon for easier threading and extra moisture.
- The herb oil can be made a day ahead for stronger flavor.
- Grill on medium-high for a nice char without drying out the fish.
- Fresh lemon slices not only add flavor but also keep salmon moist.
- These skewers are versatile—serve as a main or party appetizer.
- Leftovers can be stored in the fridge and repurposed into salads or wraps.
- Always brush grill grates with oil to keep salmon from sticking.
Chef’s Secrets for Best Results
The secret to these skewers lies in patience and preparation.
Cutting salmon into uniform cubes ensures that every piece cooks at the same pace, preventing some from overcooking while others remain underdone.
Allowing the fish to marinate for several hours—preferably overnight—infuses it with smoky, citrusy, and slightly sweet flavors that make each bite irresistible.
Another tip is to preheat your grill until it’s very hot; this quick sear locks in juices and helps achieve those signature char marks.
Finally, don’t skip the herb oil—it provides a fresh, aromatic finish that elevates the dish from simple to restaurant-worthy.
Serving Suggestions for Every Occasion
These skewers are incredibly versatile, making them ideal for weeknight dinners, backyard cookouts, or even elegant dinner parties.
Pair them with grilled vegetables like zucchini or bell peppers for a complete, low-carb meal, or serve over fluffy couscous or quinoa for extra heartiness.
They also work beautifully alongside fresh salads such as a cucumber-tomato mix or a tangy slaw.
For a lighter option, serve them on their own with a squeeze of extra lemon.
If entertaining, consider making mini skewers as appetizers—they’re colorful, bite-sized, and always a crowd-pleaser.
Storage Tips and Reheating Guidance
If you have leftovers, allow the skewers to cool completely before storing.
Transfer them into an airtight container and refrigerate for up to 3 days.
For reheating, place the salmon pieces (removed from skewers) in a skillet over low heat with a drizzle of olive oil to prevent drying out.
Alternatively, warm them gently in the oven at 300°F until heated through. Avoid microwaving as it can make the salmon rubbery.
Leftover salmon can also be flaked into salads, pasta, or wraps for an easy meal-prep solution the next day.
Frequently Asked Questions
1. Can I bake these skewers instead of grilling?
Yes! If you don’t have a grill, you can bake them in a preheated oven at 400°F for 12–15 minutes. For a slightly charred look, finish under the broiler for 2–3 minutes.
2. What type of salmon works best?
Skin-on salmon fillets are the easiest to cut into cubes that hold their shape on skewers. Atlantic, sockeye, or coho salmon all work well. Just choose a fresh, firm piece with vibrant color.
3. Can I prepare the skewers ahead of time?
Absolutely. You can marinate the salmon the day before, assemble the skewers a few hours in advance, and keep them covered in the fridge until ready to grill. This makes them perfect for entertaining.
4. How can I make this recipe spicier?
For a little kick, add red pepper flakes or a pinch of cayenne to the marinade. You can also drizzle the cooked skewers with a spicy herb oil made by mixing in chili flakes or a dash of hot sauce.
5. What side dishes pair best with these skewers?
Fresh, vibrant sides pair beautifully—think grilled asparagus, roasted sweet potatoes, herbed rice, or even a crisp Greek salad. For a summer barbecue, pair with corn on the cob and a refreshing lemonade.
