Baked or Grilled Salmon Kabobs
Delicious salmon kabobs with vibrant vegetables, perfect for grilling or baking.
Equipment
- Skewers
- Mixing Bowl
- Grill or Oven
Ingredients
Salmon and Vegetables
- 1.5 pounds fresh salmon fillet Skinless for easy skewering.
- 1 each red bell pepper Cut into bite-sized pieces.
- 1 each yellow bell pepper Cut into bite-sized pieces.
- 1 each zucchini Slice into thick rounds or half-moons.
- 1 each red onion Cut into wedges.
- 1 cup cherry tomatoes Rinse and set aside.
- 2 tablespoons olive oil For marinating.
- 2 tablespoons lemon juice Freshly squeezed.
- 2 cloves garlic Minced.
- 1 teaspoon smoked paprika For flavor.
- 1 teaspoon dried oregano For flavor.
- to taste salt and pepper For seasoning.
- as needed skewers Use metal or soaked wooden skewers.
Instructions
- 1. Rinse the salmon fillet under cold water, then pat it dry with paper towels. Cut the salmon into 1-inch cubes.
- 2. Wash and chop the red and yellow bell peppers into bite-sized pieces. Slice the zucchini and cut the red onion into wedges.
- 3. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper. Whisk until well blended.
- 4. Add the salmon cubes to the bowl and gently toss to coat. Allow to marinate for 15-30 minutes.
- 5. Soak wooden skewers in water if using. Preheat grill to medium-high heat or oven to 400°F.
- 6. Assemble the kabobs by alternating salmon, bell peppers, zucchini, onion, and cherry tomatoes on the skewers.
- 7. Grill kabobs for 10-12 minutes, turning occasionally, or bake for 12-15 minutes, turning halfway through.
- 8. Remove from heat and let rest for a few minutes before serving. Garnish with fresh herbs or lemon.
Notes
Customize with different vegetables or proteins as desired.