Skewer Salmon Kabobs with Vegetables

Salmon kabobs on a skewer with vegetables are easy to make. A low carb keto friendly dinner idea drizzled with teriyaki or seasoned lightly. With tender salmon bites, peppers, onions and zucchini you can make this healthy meal in your air fryer, grilled or baked in the oven tonight.

Fish Kabobs

This is just one way of how to cook sockeye salmon but you could use farmed too if that is your only option. You wouldn’t have to use this pink fish either, if you love tilapia, cod or swordfish better you would just swap out for those. The recipe below would remain the same no matter what variety you chose to add in with your vegetables.

As for the seasonings that is up to you too. We have suggestions of what was used below as well, but you could tweak with heat, ground cumin, etc… Simple is great but if you want bolder flavors I would go with our dry rub salmon recipe and then cube it into bite size pieces after coated. This one is sweet and savory that you would add heat to to make it spicy if you like.

As for the veggies you want some that will cook at the same rate so they get a bit of sear on the outside, get a bit tender but don’t break down too much. If you have ever grilled salmon kabobs or made Chicken Kabobs in Oven or other types of protein before, you have likely used the same ingredients over and over to fill up the stick.

Same thing goes for Crockpot salmon. You could easily use the same ingredients on the stick and instead of 2 hours for a fillet it would drop down to just 1 or so since the meat is bite size.

Skewer Salmon

You can choose to use metal skewers or I like these wood skewers. If you are using a grill you would want to use skewers soaked in water for a few minutes so they won’t burn over an open flame. Baked or air fried you can skip that step. If you choose to marinate fish I would do that after it has been cubed in a small bowl, but not for long.

Ingredients

• 2/3 lb salmon cubed into 1.5″ squares
• Zucchini sliced
• Bell pepper cut into squares
• 1/4 red onion sliced
• Lemon juice
• Olive oil
• Salt and a pinch of pepper if you like
• Paprika
• Garlic powder

Another great choice that works well if you want to add more produce is to use lemon slices or cherry tomatoes. The latter that offers a few colors is really pretty. They will cook down but still remain juicy in the center, definitely my girls’ favorite way to make this air fryer recipe if I am making this when they are home.

Air Fryer Salmon Kabobs

If you want to cook these as a healthy air fryer recipe you should follow our chicken and vegetable kabobs timing and temperature. No matter what protein you add there will be a variance in cook times depending on how thick each one is and how well done you want it. Fish and beef can be left underdone while poultry has to reach a safe temp.

How to Cook Salmon Kabobs in Oven

• Preheat the oven to 360 degrees F.
• Remove the skin from the salmon filet, remove the bones and cut the fish into small pieces, about 1 inch on a side. Put them in a bowl.
• Add half the salt, half the spices and lemon juice to the fish.
• Mix and leave for 10 minutes.
• Put the slices of zucchini, bell pepper and red onion in another bowl, add olive oil, remaining salt, spices and herbs. Mix and leave for 10 minutes.
• Cook salmon that has been layered on to wooden skewers, with pieces of vegetables on it rotating between the two.
• You will add about 4-5 pieces per stick.

Transfer the salmon kebabs to a baking dish lightly brushed with olive oil. Bake until medium heated in the center, not grey, about 13-15 minutes is perfect for the fish and veggies are tender.

Teriyaki Kabobs

When done our favorite way to serve these is with a drizzle of teriyaki sauce with a sprinkle of sesame seeds to give it an Asian flare of sorts. It really is a complete meal as is but if you wanted to serve it with thin slices of cabbage steaks too you could. They could be baked together on different shelves really.

Grilled Salmon Skewers

Like I said, if you are using your Traeger or charcoal grill you want to use metal or soak wood kabob sticks for this. Wait until coals (if you have them) have died down and are white, no open flames. Cooking should take no more than 12 minutes total. You want it to become medium-rare with an internal meat temperature of about 120 degrees F, no more.

Remember, this is a delicate food and if you had to choose under or over done you want it to be a bit less than dried out and turning gray in color. Same goes for all of the other salmon dinner recipes on our site.

Fried Salmon and Vegetables

Now if you wanted this done quickly with a lot of crisp on the outsides you would want to follow the prep listed below. Then follow the timing on our Deep Fried Salmon post for bite size pieces of fish. You can leave naked with just seasonings or dip into whisked egg, then seasoned flour before frying in oil for a crunchy coating of sorts!

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