Welcome, Seafoodies!
There are a few great food divides that shape the world: Team Ketchup or Team Mustard. Pineapple on pizza or absolutely not. Crunchy peanut butter versus smooth (we’re not picking sides on that one!). Cilantro lovers versus those who think it tastes like soap (it’s a real thing for some). And then there’s the grilling divide we’re passionate about: Team Skewer versus Team Anti-Skewer.
We’re proudly, unapologetically Team Skewer, and after you try our Garlic-Dijon Salmon and Lemon Skewers recipe—we’re confident you’ll be joining our ranks!
What makes skewer grilling so special? First, there’s the pure fun factor. Threading each ingredient onto the sticks transforms ordinary cooking into an interactive experience that somehow makes everything taste better. Kids especially love the hands-on nature of skewer building—it’s like edible arts and crafts that ends with dinner! Plus, skewers make portion control effortless and create built-in individual servings that appear to be fancy with zero extra effort.
These salmon and lemon skewers showcase exactly why this cooking method deserves more love. Heart-healthy salmon chunks alternate with bright lemon slices, all brushed with an irresistible garlic-Dijon marinade that takes minutes to make. Spoiler alert! The lemon isn’t just for show—it helps keep the salmon incredibly moist while infusing every bite with citrusy goodness.
Grilling with skewers is also super simple if you keep a few helpful tips in mind. Soak wooden skewers for at least 1 hour before threading to prevent the bamboo from burning. We love to toss them into a pan with a few inches of water right when we get home before getting everyone settled into their evening routine. Then they are ready to go just when the “I’m hungrys” start to kick in.
Cut ingredients into similar sizes for even cooking. And here’s our favorite trick: always alternate dense items (like salmon) with softer ones (like lemon) to ensure everything cooks fantastically together. It’s practically foolproof! The individual portions cook evenly, there’s less risk of fish falling through grill grates and cleanup is a no-brainer. You can prep everything ahead of time, and then simply pop them on the grill.
What are you waiting for?! Get your skewer on!
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Grilled Salmon Skewers
Recipe courtesy of The National Salmon Council and Natasha’s Kitchen.
- Yield: 4 servings 1x
Ingredients
For the skewers:
- 3/4 lb. salmon, cut into 1-inch squares
- 1 large lemon, thinly sliced
- 8 (10-inch) bamboo skewers (will use two skewers per serving, with two servings per person)
For the marinade:
- 1 Tbsp. parsley, freshly chopped
- 1 large garlic clove, pressed
- 1/4 Tbsp. Dijon mustard
- 1/4 tsp. salt
- Pinch of black pepper
- 1 Tbsp. light olive oil (not extra virgin; pick something with a higher smoke point)
- 1 Tbsp. fresh lemon juice
Instructions
- Prep: Soak bamboo skewers in water for at least 1 hour to keep them from catching fire. Preheat grill to medium heat (about 375˚ F).
- In a medium bowl, stir together all of the marinade ingredients.
- Double skewer the salmon and lemon slices, folding them in half and spearing them onto two skewers one at a time. (The double skewer aids in turning the salmon kebobs on the grill.) Brush both sides of skewered salmon with the marinade.
- Oil the grates on the grill, then carefully place salmon skewers onto the hot grill. Grill skewers for 3-4 minutes per side or until salmon is cooked through and opaque.
Notes
Video styling: Monica Lavin of Lavin Label
Videography: iMint Media
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