Grilled Salmon Skewers with Herbed Vinaigrette

The perfect summer grilling dish!  Wonderfully delicious, healthy and oh, so easy!  Quick enough to have on the table tonight!

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Grilled Salmon Skewers with Herbed Vinaigrette

Course: Main Course
Keyword: Gluten Free, High Protein, Under 30 Minutes, Weeknight Meals
Servings: 4 servings
Author: Denise


Herbed Vinaigrette:

  • 1 1/2 cups fresh herbs I like basil, Italian parsley and dill
  • 1/3 cup olive oil
  • 4 cloves garlic
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Salmon Skewers:

  • 1 lb salmon cut into 1” squares
  • Olive oil
  • Kosher salt
  • Black pepper
  • 2 tsp dried basil
  • 1 yellow zucchini sliced into 1/2” slices
  • 1 green zucchini sliced into 1/2” slices
  • 2 lemons thinly sliced
  • Wood skewers


  • In a mini food processor, combine all ingredients for herbed vinaigrette.  Process until smooth.  If you don’t have a food processor, finely chop herbs and mix all ingredients together in a small bowl and whisk until smooth.  Set aside.
  • After herbed vinaigrette is done, begin to prepare skewers. Start by soaking kebabs in water for 15-20 minutes. This will help prevent them from burning.
  • In a large bowl, combine salmon and zucchini slices.  Drizzle with olive oil, salt, pepper and dried basil.  Gently toss to coat.
  • Once skewers are done soaking, begin to thread.  Skewer components onto sticks, starting with one piece of lemon, alternating salmon, both kinds of zucchini and finishing with 1 piece of lemon at the opposite end.  Place roughly 3-4 pieces of salmon, 6-8 pieces of vegetables and 2 lemons per skewer.
  • Cook at 350 degrees on a grill (medium heat), roughly 3-4 minutes on each side or 6-8 minutes total.  Do not overcook or your salmon will dry out.  Serve with our cheesy lemon orzo or your favorite rice.  Drizzle herbed vinaigrette over skewers and serve.


Serves 4, 1-2 skewers per person
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