Grilled Salmon Skewers with Garlic and Dijon

Grilled Salmon with Lemon
Natasha's Kitchen
  • Prep: 20 mins
  • Cook: 8 mins


For the skewers:
1.5pounds salmon fillets, cut into 1-inch squares
2large lemons thinly sliced
16 (10-inch) bamboo skewers
For the marinade:
2tablespoons parsley, freshly chopped
2large or 3 small garlic cloves, pressed
1/2tablespoon Dijon mustard
1/2teaspoon salt
1/8teaspoon ground black pepper
2tablespoons light olive oil (not extra virgin, pick something with a higher smoke point)
2tablespoons of fresh lemon juice from 1/2 large lemon or 1 small lemon


  1. Soak bamboo skewers at least 1 hour to prevent them from catching fire on the grill. Preheat grill to medium heat (about 375F).
  2. In a medium bowl, stir together all marinade ingredients.
  3. Double skewer the salmon and lemon slices (folded in half) intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
  4. Oil the grates, then carefully place salmon skewers onto the hot grill. Grill kebobs for 3-4 minutes per side, or until salmon is cooked through and opaque.

This recipe was republished with permission from Natasha’s Kitchen and The National Fisheries Institute’s Salmon Council.