Recipe: Easy Grilled Salmon Shish Kebabs

by Lauren Arps
  • Total Time: 0 Mins
  • Cook: 10 minutes Mins
  • Prep: 5 minutes Mins
  • Serves: 3 kebabs (make as many as you like!)
  • Level: Beginner


  • 12oz Salmon Fillets (skinned and )
  • 5 Grape tomatoes
  • ½ Red Onion
  • 5 Small Portobello Mushrooms
  • Wooden Skewers​


  • 1 ½ Tbls. Djion Mustard (with whole mustard seeds)
  • A bunch of Basil
  • 3 Cloves of Garlic
  • Balsamic Vinegar (to taste)
  • Olive Oil
  • ½ Lemon
  • Sea Salt (to taste)
  • Red Pepper Flakes ​
  1. Cut salmon fillets into slices (desired width) and set aside

  2. Chop Red Onion into big quarters

  3. Take wooden skewers, starting and ending with salmon-start to layer the veggies in an alternating pattern. *TIP: using two skewers for each kebab keeps the salmon from flipping around

  4. Turn heat on grill to medium-high and rub it with a small amount of olive oil.

  5. In separate bowl, mix together all of the seasoning ingredients and spread on salmon slices.

  6. Season all of the kebabs with a dash of sea salt

  7. Place the kebabs diagonally directly onto the grill to get those beautiful grill marks.

  8. Cook on medium to medium for 5-8 minutes

  9. The kebabe will be ready to flip when it is easy to take it off the grill with the spatula without sticking.

  10. When ready, flip over, close the grill and cook the other side for 5-8 minutes. Check every 30 seconds after 5 minutes to make sure it does not burn.

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