Salmon Kebabs

These healthy salmon kebabs are easy to make and loaded with flavor. I love the peppery punch from the horseradish and the brightness of the lemon and chives in the marinade. The combination is delicious. I suggest using two skewers per kebab because it makes the delicate fish easier to flip on the grill. I like to serve these with my favorite chopped green salad recipe for the perfect summer meal.


1 1/2 pounds wild salmon, skin removed and cut into 1-inch cubes

2 TBSP olive oil

1 TBSP fresh lemon juice

2 tsp minced garlic

1 tsp salt

2 tsp horseradish

2 tsp dijon mustard

2 TBSP chopped fresh chives

2 lemons sliced


  1. If using wooden skewers, soak 12 of them in water for 30 minutes or longer.
  2. In a medium bowl, combine the olive oil, lemon juice, garlic, salt, horseradish, dijon, and chives and mix well.
  3. Add the salmon cubes and stir until well coated.
  4. Cover and refrigerate for 15-20 minutes.
  5. Thread the salmon cubes on pairs of wooden skewers alternating with folded lemon slices.
  6. Continue until all the salmon has been skewered.
  7. Lightly oil a hot grill by putting olive oil on a bunched up paper towel using tongs to wipe the grill grate.
  8. Grill the salmon kebabs over medium-high heat for 5-7 minutes per side or until done.
  9. Serve 4-6.
Dairy FreeGluten FreeGrain FreeKetoPaleoSCD

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