Description
A quick and stress-free Labor Day dinner featuring fresh salmon and vegetables threaded onto skewers, marinated in a bright lemon-dill mixture, and grilled to perfection.
Ingredients
Scale
- 2 pounds center-cut salmon fillets, cut into 1.5-inch cubes
- 2 medium bell peppers (red and yellow), chopped into 1-inch chunks
- 1 large red onion, cut into 1-inch wedges
- 1 medium zucchini, sliced into ½-inch rounds
- 1 cup cherry tomatoes, whole or halved
- ¼ cup fresh dill, chopped
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Wooden or bamboo skewers (soaked) or metal skewers
Instructions
- Soak wooden or bamboo skewers in water for at least 30 minutes to prevent burning.
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, smoked paprika, salt, and pepper until emulsified.
- Rinse salmon fillets and pat dry. Cut into 1.5-inch cubes and remove any pin bones.
- Add salmon cubes to the marinade bowl and gently toss to coat. Let sit at room temperature for 15-30 minutes (do not exceed 30 minutes).
- While salmon marinates, chop bell peppers, zucchini, and red onion. Soak onion wedges in cold water for 10 minutes, then drain and pat dry.
- Thread ingredients onto skewers in an alternating pattern, placing denser veggies first, then salmon, then softer veggies. Leave space between pieces.
- Preheat grill to medium-high heat (400°F / 200°C). Clean and oil the grates thoroughly.
- Place skewers on the grill and cook for 3-4 minutes on the first side without moving to create a char.
- Flip carefully and cook for another 3-4 minutes on the second side, or until salmon flakes easily with a fork and is opaque throughout. Brush with extra marinade halfway through if desired.
- Transfer to a platter, garnish with fresh dill and lemon wedges, and serve immediately.
Notes
Do not over-marinate the salmon as the acid will break down the protein and make it mushy. Ensure grates are clean and well-oiled to prevent sticking. Let salmon rest slightly off the grill as it continues to cook. Red onions should be soaked to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 skewer set per per
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: grilled salmon skewers, labor day dinner, easy grilling, healthy seafood, summer recipes, quick dinner, salmon kebabs