Salmon Kabobs

How To Make Salmon Kabobs

Here’s how it comes together.

Step 1: Preheat your grill or grill pan. Heat an outdoor grill to medium heat, or place a grill pan or skillet on the stove over medium heat. Lightly oil the grates or pan with avocado oil to prevent sticking.

Step 2: Make the marinade. In a mixing bowl, whisk together the tamari, rice vinegar, lemon juice, black pepper, sea salt, sesame oil, minced garlic, grated ginger, miso paste, and honey until smooth and well combined. Pro tip: miso paste can be thick — whisk thoroughly to break up any clumps so the marinade coats evenly.

Step 3: Marinate the salmon. Add the salmon cubes to the bowl and toss gently to coat every piece in the marinade. Let it sit while you prep the skewers — even 5 minutes makes a difference, but 15–20 minutes is ideal if you have the time.

Step 4: Assemble the kabobs. Thread the salmon, zucchini, and lemon wedges onto skewers, alternating as you go. A typical pattern might be: salmon, zucchini, lemon, salmon, zucchini, lemon. Repeat until all ingredients are used and you have several full skewers. Pro tip: don’t pack the pieces too tightly — leaving a little space between each piece helps them cook evenly.

Step 5: Grill the kabobs. Place the kabobs on the grill or in the grill pan. Cook for about 2 minutes per side, turning once, until the salmon is cooked through and flakes easily with a fork. Pro tip: the miso-honey marinade will caramelize quickly, so keep an eye on them to avoid burning. You want golden, slightly charred edges — not blackened.

Step 6: Garnish and serve. Remove the kabobs from the grill, transfer to plates, and sprinkle with sesame seeds and diced green onion. Squeeze the grilled lemon wedges over the top before eating.

Storage, Reheating & Make Ahead

Fridge storage Store leftover kabobs in an airtight container in the fridge for up to 3 days. The salmon will lose some of its fresh-grilled texture, but it still tastes great cold or reheated.

Reheating Reheat gently in a skillet over medium-low heat for 3–4 minutes, turning occasionally. The oven works too — 325°F for about 8 minutes. The microwave will work in a pinch but won’t give you the same texture.

Make ahead tips You can marinate the salmon and prep the zucchini and lemon up to 24 hours ahead. Store everything separately in the fridge, then skewer and grill when you’re ready to eat. The kabobs are best assembled fresh rather than pre-skewered and stored.

Substitutions and Variations

1. If you don’t have miso paste — You can use an extra tablespoon of tamari mixed with a teaspoon of tahini for a similar savory, umami depth. It won’t be quite the same, but it works.
2. If you prefer a different vegetable — Bell peppers, mushrooms, cherry tomatoes, or red onion all grill beautifully on kabobs. Mix and match based on what you have.
3. If you want to skip the honey — Maple syrup or coconut sugar dissolved in a tiny bit of warm water can replace the honey for a vegan version.
4. If you’re using wooden skewers — Soak them in water for at least 30 minutes before grilling to prevent them from burning.
5. Different proteins — This marinade works beautifully with shrimp, chicken thighs, or firm tofu. Adjust cooking time based on the protein — shrimp cooks faster, chicken takes a bit longer.

Health Benefits At A Glance

1. Wild-caught salmon — One of the richest sources of omega-3 fatty acids (EPA and DHA), which support heart health, reduce inflammation, and promote brain function. Wild-caught salmon also contains higher levels of vitamins D and B12 compared to farm-raised.
2. Miso paste — A fermented food that supports gut health and adds beneficial probiotics, enzymes, and B vitamins.
3. Zucchini — Low in calories but high in water content and fiber, supporting hydration and healthy digestion.
4. Garlic — Contains allicin, a compound with natural antimicrobial and anti-inflammatory properties that supports immune health.
5. Fresh ginger — Supports healthy digestion and has natural anti-inflammatory and antioxidant properties.
6. Sesame oil — Rich in antioxidants and healthy fats that support heart health and inflammation balance.

Ways To Serve These Kabobs

1. Over cauliflower rice — A light, low-carb base that lets the salmon and marinade shine.
2. With a side of jasmine or brown rice — The marinade drips onto the rice and makes every bite even better.
3. On top of a green salad — Slide the salmon and vegetables off the skewers and toss with mixed greens, avocado, and a sesame dressing for a complete bowl.
4. With roasted sweet potato — The sweetness of the potato pairs beautifully with the savory miso glaze.
5. As part of a grilled vegetable platter — Serve alongside other grilled vegetables like asparagus, bell peppers, and eggplant for a summer spread.

Shelley’s Tips

1. Choose wild-caught salmon whenever possible. It’s nutritionally superior to farm-raised, with higher omega-3 levels, fewer contaminants, and better flavor. Farm-raised salmon is often treated with antibiotics and fed an unnatural diet, which affects both nutrition and taste.
2. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
3. The miso-honey marinade caramelizes quickly, so watch the kabobs closely to avoid burning. You want golden, slightly charred edges.
4. Don’t pack the skewer pieces too tightly — leaving a little space between each piece helps everything cook evenly.

Nutrition Note Nutrition will vary based on the ingredients you use. This recipe and all content on this site is for educational purposes only and is not medical advice.