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These delicious salmon kebabs are grilled to perfection with veggies, then slathered with a bright and garlicky chimichurri sauce. This is seriously the perfect summer dish!
Table of Contents
- Why You’ll Love This Recipe
- Salmon Kebabs Ingredients
- Recipe Variations & Modifications
- How to Make Salmon Kebabs With Chimichurri Sauce
- Pro Tips
- Useful Kitchen Tools
- What to Serve With Salmon Kebabs
- Storage, Freezing, & Reheating
- Frequently Asked Questions
- More Easy & Delicious Salmon Recipes
- Easy Salmon Kebabs With Chimichurri Sauce Recipe
Salmon and veggies make for a wonderfully nutritious dinner, and my Teriyaki Sheet Pan Salmon with Veggies has been a popular choice here for months. But now that it’s summer, the urge to grill is strong, and grilled salmon is a popular choice. That’s where these beauty salmon kebabs come in. They’re super flavorful, tender, and very easy to throw together!
If you’re looking for more skewered recipes to enjoy this summer, you’ve got to give these grilled pineapple chicken kabobs with teriyaki sauce a go, as well as these delish Moroccan chicken skewers.
Why You’ll Love This Recipe
- It’s easy — The salmon and veg marinade is unfussy, and the chimichurri sauce is a cinch to throw together. I suggest making this ahead so that the salmon and veggies can marinate, plus chimichurri is much more flavorful once it’s sat for a while. But the prep and cooking are quick and simple!
- It’s SO tasty — The flavors in this recipe are herbaceous, bright, and garlicky!
- It’s healthy — You get a nice dose of protein and Omega-3 with the salmon, and a generous serving of vegetables.
Salmon Kebabs Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Salmon — My favorite salmon to use is a nice fatty cut, like Atlantic salmon, which could also be found as Chinook, King, or Faroe Island. I’d avoid the leaner cuts, like Sockeye or Alaskan, because they tend to dry out quickly.
- Vegetables — Sweet bell peppers, zucchini, and onion are great grilled alongside salmon. You could make swaps for other veggies you enjoy, though!
Recipe Variations & Modifications
- Chimichurri — You could use store bought chimichurri if you want, but this homemade version is so quick, easy, and fresh that if you have the time, I say it’s worth it.
- Veggies — Other veggies that would go great on these skewers would be sweet onion, squash, mushrooms, corn on the cob (cut into 1-inch pieces), and even cherry tomatoes!
How to Make Salmon Kebabs With Chimichurri Sauce
Step 1. Start with the chimichurri, since the longer it sits, the more developed the flavor will be. Pop all of the chimichurri ingredients into a blender.
Step 2. Pulse the blender a few times to create a chunky sauce. Be careful not to purée the sauce completely. You do want some texture. When done, set it aside on the counter. (You can let it sit out for a few hours or even overnight. The longer, the better!)
Step 3. Place the salmon chunks and vegetables into a large mixing bowl. In a small bowl, whisk 1 TBSP of olive oil with the cumin, chili powder, coriander, and 1/2 tsp of sea salt. Pour it over the salmon and veggies and gently toss with your hands until everything is well coated. Pop it in the fridge for an hour or two—up to overnight.
Step 4. Preheat the grill to 375-400º F. While it heats up, pierce your salmon and veggies on skewers. I like to thread them on in order of meat, then veggies, meat, veggies, etc.
Step 5. Ensure your grill is very clean and slick—oil it up good! Then place the kebabs onto the grill and let them cook for 6-10 minutes, turning them once halfway through. You’re looking for an internal temperature of 140-145º F. Use a meat thermometer for accurate measuring if you can.
Step 6. When cooked, carefully transfer the kebabs to a clean plate or serving platter, and serve with the chimichurri!
Pro Tips
- I prefer metal skewers, but if you have bamboo skewers, be sure to soak them according to the package directions prior to grilling.
- Remove your salmon and veggies from the fridge a good 20 minutes or so before throwing them on the grill. Bringing the meat to room temp helps you get a more even cook.
- If the salmon seems stuck to the grill and doesn’t want to budge, that means it isn’t ready to be flipped yet. Don’t force it. Give it another 30 seconds and try again. Check out my post on how to grill fish for more tips and tricks.
Useful Kitchen Tools
Grilling fish, especially on kebabs, is mostly easy! But there are some kitchen tools I swear by in order to help the process go smoothly.
- Heat-resistant gloves — I find that heat-resistant gloves help me manoeuvre the kebabs more easily and carefully. I can hold onto one of the hot metal skewer tips while I use a spatula to lift it.
- Fish spatula — Any spatula will work, but I love my fish spatula when it comes to grilling fish of any sort. It’s longer than a regular spatula, so it helps me get right underneath everything I need to flip without any overhang, which could cause breakage with delicate meats.
What to Serve With Salmon Kebabs
Rice is probably my favorite thing to serve with these kebabs. I love Tasty Bite’s microwavable turmeric rice, though my coconut ginger Instant Pot rice also pairs beautifully.
For veg sides, sweet potatoes compliment the brightness and acidity of the chimichurri sauce. We like to go with these air fryer sweet potato wedges or these honey lime air fryer sweet potatoes.
Storage, Freezing, & Reheating
- Leftovers of the salmon and veggies, as well as the chimichurri sauce, can be stored in an airtight containers for up to 4 days. Be sure to store them separately.
- To freeze the kebabs, let them cool, then place them on a parchment-lined baking sheet in a single layer and pop them into the freezer for an hour. Then transfer them to large freezer-friendly bags (you’ll want to cover the sharp ends of the kebabs with tinfoil to prevent them from puncturing the bags) and pop them in the freezer for up to 3 months. The chimichurri sauce can be frozen in an airtight container for up to 3 months. Transfer any frozen leftovers to the fridge the night before you want to reheat them and eat them.
- To reheat, place the kebabs in the oven at 350º F and heat until warmed through. You could also place them in an air fryer if they’ll fit, and heat them at 350º F in 2 minute increments until heated through. To microwave, you’ll have to remove them from their skewers, then reheat in 25 second increments until heated through.
Frequently Asked Questions
Yes. This helps to prevent it from sticking to the grill. This recipe has both the salmon and veggies marinated in oil prior to grilling, so you’re good to go. You still want to ensure you grease your grill up thoroughly too, though.
Aside from ensuring your grill is well-oiled and slick, you want to avoid forcing the salmon off the grill. The salmon will release from the grill when it’s ready to be flipped or removed. Until then, it’s telling you it still needs some time.
Yes, salmon should be taken out of the fridge 15-20 minute prior to grilling. This helps you get a more even cook.
More Easy & Delicious Salmon Recipes
Fish and Seafood
Easy Miso Salmon
Fish and Seafood
Easy Poached Salmon in Tomato Wine Sauce
Fish and Seafood
Teriyaki Sheet Pan Salmon With Veggies
Sandwiches and Wraps
Healthy Salmon Burger Recipe
If you try these Salmon Kebabs With Chimichurri Sauce, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
Easy Salmon Kebabs With Chimichurri Sauce
Ingredients
- 1.5 lbs skinless salmon, cut into 1-inch cubes
- 1 TBSP olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp coriander
- 1 red onion, cut into bite-sized chunks
- 1 zucchini, sliced thin
- 2 sweet bell peppers (red, yellow, or orange), cut into bite-sized chunks
Chimichurri Sauce
- 3/4 cup chopped fresh parsley
- 1/2 cup extra virgin olive oil
- 4 garlic cloves, minced
- 3 TBSP red wine vinegar
- 2 TBSP chopped fresh oregano
- 2 tsp chili flakes
- Sea salt and cracked black pepper, to taste
Instructions
Chimichurri Sauce
- Place all of the chimichurri ingredients into a blender. Pulse the blender a few times to create a chunky consistency—don't purée the sauce completely. Set it aside on the counter to sit until serving time. (You can let it sit out for a few hours or even overnight. The longer, the better!)
Salmon Kebabs
- Put the cubed salmon and vegetables into a large mixing bowl.
- In a separate small bowl, whisk 1 TBSP of olive oil with the cumin, chili powder, coriander, and 1/2 tsp of sea salt. Once blended, pour it over the salmon and veggies and gently toss with your hands until everything is well coated. Pop it in the fridge for an hour or two—up to overnight.
- Preheat the grill to 375-400º F. Ensure your grill is very clean and slick—oil it up good!
- While it heats up, pierce your salmon and veggies on skewers—I like to order them meat, then veggies, meat, veggies, etc. Then place the kebabs onto the grill and let them cook, covered, for 6-10 minutes turning them once halfway through. You’re looking for an internal temperature of 140-145º F. Use a meat thermometer for accurate measuring if you have one.
- When cooked, carefully transfer the kebabs to a clean plate or serving platter, and serve with the chimichurri!
Notes
- I prefer metal skewers, but if you have bamboo skewers, be sure to soak them according to the package directions prior to grilling.
- Remove your salmon and veggies from the fridge a good 20 minutes or so before throwing them on the grill. Bringing the meat to room temp helps you get a more even cook.
- If the salmon seems stuck to the grill and doesn’t want to budge, that means it isn’t ready to be flipped yet. Don’t force it. Give it another 30 seconds and try again. Check out my post on how to grill fish for more tips and tricks.
- Leftovers of the salmon and veggies, as well as the chimichurri sauce, can be stored in an airtight containers for up to 4 days. Be sure to store them separately.
These salmon kebabs are incredibly delicious! That herb sauce was perfect. We served this with some basmati rice. Will make again! Thank you!
I’m so glad you enjoyed them Ellen!
These salmon kebabs were a hit at our house last night! The chimichurri was awesome and I’m glad I made it. I almost bought some to make things easier but decided to go for it and it was very easy. Thanks for the great recipe!
So glad you found it worth the effort re: the chimichurri!
We love this recipe! The salmon came out perfectly tender and the chimichurri was such a great sauce for this! Everyone was very pleased. Thank you!
You’re very welcome!
Looks delicious! . Can’t wait to try these!
https://coolkitchenutensils.com
Keep me posted :)
what is the alternative to chimichurri sauce?
Hi Dannie!
If you’re not a fan of chimichurri sauce, these kebabs would be great smothered in any kind of other garlicky and herbaceous glaze, or something citrus-based. You can definitely get creative here.
Your photography is absolutely stunning! So bright and summery! And hahaha I agree, pure parsley chimichurri is definitely the winner! :)
Thank you!