Salmon Kabob

Salmon Kabob

These delicious, savory Salmon Kabobs have been a family favorite for decades. Feel free to use other varieties of fish and don't forget to let us know how they turned out for you!


  • 2 Pounds of Salmon
  • 1 Teaspoon Garlic Crushed
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Black Pepper (optional)
  • 1/2 Teaspoon Cumin (optional)


  1. Cut salmon in large chunks about 1.5" x 1.5" and season them with the garlic, salt and optional pepper and cumin.
  2. Thread the salmon onto skewers. Get the grill nice and hot, about 500-600 degrees.
  3. Rub the grill with oil or non-stick spray then reduce the heat and close the grill.
  4. Grill about 3-4 minutes on each side. If you try to flake it with a fork, the middle should still look translucent and slightly raw. Keep in mind the salmon will continue to cook once you take it off the grill. Bonus Tip: Undercooking is always better then overcooking. Undercooking can be fixed, overcooking can’t.

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