These delicious salmon kebabs are grilled with vibrant vegetables and finished with a bright, garlicky chimichurri. Light, fresh, and perfect for warm-weather meals, this dish is easy to prepare and full of flavor.
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
- Easy Salmon Kebabs With Chimichurri Sauce Recipe
- More Tasty Salmon Dinners to Try
Salmon and vegetables make a nutritious, satisfying dinner. When grilling season arrives, skewering salmon with colorful peppers, zucchini, and onion and finishing the kebabs with a zesty chimichurri is a simple way to elevate a weeknight or weekend meal.
Why You’ll Love This Recipe
- Simple and fast — The marinade and chimichurri are straightforward. Make the chimichurri first so its flavors develop while the salmon marinates; the active prep and cook time are short.
- Bright, herb-forward flavor — Fresh parsley, garlic, olive oil, and red wine vinegar in the chimichurri add vibrant, garlicky notes that pair perfectly with grilled salmon.
- Healthy — Salmon provides protein and omega-3s, and the vegetables add fiber and vitamins for a balanced plate.
Salmon Kebabs Ingredients
A complete ingredient list with exact measurements appears in the recipe card below.
- Salmon — Choose a fattier cut such as Atlantic, Chinook, or King salmon for juicier results. Leaner varieties can dry out more easily.
- Vegetables — Sweet bell peppers, zucchini, and onion grill nicely alongside salmon. Swap in other favorite vegetables as desired.
Recipe Variations & Modifications
- Chimichurri — Store-bought chimichurri works in a pinch, but homemade is quick, fresh, and worth the extra step when you have time.
- Veggies — Try sweet onion, summer squash, mushrooms, small chunks of corn on the cob, or cherry tomatoes for variety on the skewers.
How to Make Salmon Kebabs With Chimichurri Sauce
Step 1. Make the chimichurri first so the flavors meld. Combine parsley, oregano, garlic, red wine vinegar, olive oil, chili flakes, salt, and pepper in a blender or food processor. Pulse to a chunky texture — you want some texture rather than a smooth purée. Set aside to rest.
Step 2. The chimichurri benefits from sitting at room temperature for a few hours or even overnight to deepen its flavor.
Step 3. Cut the salmon into 1-inch cubes and place in a large bowl with the prepared vegetables. Whisk 1 tablespoon olive oil with cumin, chili powder, coriander, and 1/2 teaspoon sea salt. Toss the salmon and vegetables in the spice oil until evenly coated. Chill for 1–2 hours or up to overnight to marinate.
Step 4. Preheat the grill to 375–400ºF. Thread salmon and vegetables onto skewers, alternating pieces so each skewer has both fish and vegetables.
Step 5. Clean and oil the grill well. Grill the kebabs for about 6–10 minutes total, turning once halfway through. Aim for an internal temperature of 140–145ºF for tender, slightly flaky salmon. Use a meat thermometer if available.
Step 6. Transfer the cooked kebabs to a clean platter and serve them with the chimichurri spooned over or on the side for dipping.
Pro Tips
- Metal skewers are sturdy and reusable; if using bamboo skewers soak them per package directions to prevent burning.
- Remove marinated salmon and vegetables from the fridge about 20 minutes before grilling so they come closer to room temperature for even cooking.
- If a piece of salmon sticks to the grill, resist forcing it — it will release when it’s ready. Give it another 30 seconds and try again.
Useful Kitchen Tools
These tools make grilling kebabs easier and safer.
- Heat-resistant gloves — Helpful for handling hot skewers and moving food on the grill.
- Fish spatula — A long, flexible spatula makes flipping and removing delicate grilled fish easier without tearing.
What to Serve With Salmon Kebabs
Rice pairs beautifully with these kebabs — turmeric or coconut-ginger rice are great choices. Sweet potato wedges or honey-lime roasted sweet potatoes are excellent vegetable sides that complement the chimichurri’s brightness.
Storage, Freezing, & Reheating
- Leftovers: Store kebabs and chimichurri separately in airtight containers in the refrigerator for up to 4 days.
- To freeze: Cool kebabs, freeze in a single layer on a tray, then transfer to freezer-safe bags. Protect sharp skewer ends with foil so they don’t puncture bags. Freeze up to 3 months. Chimichurri freezes well in airtight containers for up to 3 months.
- To reheat: Reheat kebabs in a 350ºF oven until warmed through, or use an air fryer if they fit. For microwave reheating, remove fish from skewers and warm in short intervals until hot.
Frequently Asked Questions
Yes. Coating the salmon and vegetables with oil helps prevent sticking, and you should also grease the grill surface well before cooking.
Keep the grill and grates well oiled, allow the salmon to cook until it releases naturally from the grill, and avoid flipping too early. Gentle handling and proper heat yield intact pieces.
Yes. Removing salmon from the fridge 15–20 minutes before grilling helps achieve a more even cook.
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
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Place all chimichurri ingredients into a blender. Pulse until chunky—do not purée completely. Set aside to rest until serving.
Salmon Kebabs
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Combine cubed salmon and prepared vegetables in a large bowl.
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Whisk 1 TBSP olive oil with cumin, chili powder, coriander, and 1/2 tsp sea salt. Pour over salmon and vegetables and toss gently to coat. Chill for 1–2 hours or overnight.
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Preheat grill to 375–400ºF. Oil the grates well.
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Thread salmon and vegetables onto skewers, alternating pieces. Grill covered for 6–10 minutes, turning once halfway through, until internal temperature reaches 140–145ºF.
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Transfer kebabs to a serving platter and serve with chimichurri.
Notes
- Use metal skewers for ease, or soak bamboo skewers before grilling to prevent burning.
- Let marinated salmon and vegetables sit at room temperature for about 20 minutes before grilling for a more even cook.
- If salmon sticks to the grill, wait and try again rather than forcing it to avoid tearing the flesh.
- Store leftovers separately in airtight containers for up to 4 days.
Nutrition
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