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Homemade Grilled Salmon Kabobs with Pesto food shot
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Grilled Salmon Kabobs with Pesto

Quick grilled salmon skewers brushed with oil and seasonings, served with pesto.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 3 servings

Ingredients

  • 1 1/2 pounds salmon fillet chopped into 1/2-inch cubes
  • 2 large lemons sliced
  • 2 Tbsp avocado oil
  • 1 tsp garlic powder
  • 1 pinch sea salt
  • 1 pinch black pepper
  • pesto sauce for serving (store-bought or homemade)

Instructions

  • Preheat the grill to medium-high (about 400°F). If using a charcoal grill, light it and let the coals heat for about 20 minutes.
  • Cut the salmon into roughly 1/2-inch cubes (the CSV also mentions 1.5–2 inch; use 1/2-inch for consistent kabob pieces). Pat dry with paper towels.
  • In a mixing bowl, combine the salmon cubes with avocado oil, garlic powder, sea salt, and black pepper; toss gently to coat evenly.
  • Thread salmon cubes and lemon slices onto metal or soaked wooden skewers, leaving a little space between pieces for even cooking.
  • Place skewers on the preheated grill and cook until grill marks form, about 2 minutes. Flip and cook another 2 minutes, then flip again and continue grilling until salmon is opaque and cooked through, about 1–4 more minutes (8 minutes total).
  • Check doneness with a meat thermometer inserted into the largest piece; the internal temperature should read 145°F when fully cooked.
  • Remove skewers from the grill and drizzle or serve with pesto sauce.

Equipment

  • Grill or Grill Pan
  • Mixing Bowl
  • Tongs
  • Sharp Knife
  • Skewers
  • Meat Thermometer

Notes

  • Use store-bought pesto or a homemade basil or low-FODMAP pesto.
  • If using wooden skewers, soak them at least 15 minutes before grilling.
  • Pat salmon dry for better searing.
  • Cook times vary by grill and skewer thickness.