Citrus Dill Salmon Kabobs with Grilled Lemon and Herb Marinade

These grilled Argentinian red shrimp are one of my most popular seafood recipes, and if you enjoy them you’ll love these citrus and dill salmon kabobs. Kabobs are among my favorite grill dishes — they’re simple to prepare, attractive on the plate, and deliver great flavor with minimal fuss.

If you’re hesitant about salmon because you find it too “fishy,” this citrus-dill marinade is an excellent solution. It tames strong fishiness while enhancing the salmon’s natural flavor rather than masking it.

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Why Use Skewers For Grilling?

I usually grill salmon on skewers. You can certainly grill an entire filet, but breaking the fish into pieces and skewering them offers advantages. Smaller pieces create more surface area to hit the grill, producing more desirable char and added flavor. Bite-sized pieces also allow the marinade to penetrate and coat the salmon more effectively, which helps if anyone finds salmon’s flavor too strong.

Another benefit is ease of handling. Delicate fish can fall apart when flipped as a large piece; threaded onto skewers, the pieces are much easier to turn without breaking.

How Long Do You Cook Salmon Kabobs?

These citrus and dill salmon kabobs cook quickly — no long smoking sessions required. Grill them directly over high heat for roughly eight minutes total: about two minutes per side, turning every 90–120 seconds. The goal is a light, flavorful char on the outside while keeping the interior moist; salmon can dry out if overcooked.

What Skewers Are Better, Metal or Wooden?

Both metal and wooden skewers have their place. For dense proteins like beef and pork, I prefer flat metal skewers. For salmon, which flakes easily, thin round wooden skewers work best. Soak wooden skewers for 30–60 minutes before grilling so they won’t burn. Also consider using two skewers per kabob: that prevents the pieces from spinning when you flip them and keeps the fish intact.

Ingredients For Salmon Kabobs

• Salmon: Choose wild-caught salmon when possible. King (chinook) or sockeye are great choices for their flavor and texture.
• Dill: Use fresh dill for the best bright herbal note; dried dill won’t deliver the same fresh flavor.
• Lemons: Meyer lemons are lovely if available — they’re slightly sweeter and less acidic — but regular lemons are perfectly fine.

How To Make Citrus and Dill Salmon Kabobs

Active Prep Time: 20 minutes | Cook Time: 10 minutes | Serves 4–6

Ingredients
4 lbs wild-caught salmon (king or sockeye)
4 Meyer lemons, thinly sliced (or regular lemons)
1 cup orange juice
¼ cup soy sauce
2 tbsp olive oil
3 tsp kosher salt
1 tbsp fresh dill, finely chopped

Step 1: Cut the salmon into 2″ squares.

Step 2: Place the salmon in a sealable plastic bag and pour in the orange juice and soy sauce.

Step 3: Remove as much air from the bag as possible, seal it, and massage the salmon so the marinade coats each piece. Refrigerate for 2–4 hours.

Step 4: Preheat your grill for high, direct heat. Thread salmon and lemon slices onto the skewers, alternating one salmon cube and one folded lemon slice.

Step 5: Pat off excess marinade, lightly brush the kabobs with olive oil, and season with kosher salt. Grill over direct heat, turning each skewer a quarter turn every 90–120 seconds. Total grill time should be about eight minutes.

Step 6: Remove the kabobs when the salmon’s internal temperature reaches 135°F. Plate the kabobs, garnish with fresh dill, and add extra kosher salt to taste. Squeezing the charred lemon slices over the fish just before serving brightens the dish and adds a delicious finishing note.