Grilled Citrus and Dill Salmon Skewers

These grilled Argentinian red shrimp are one of the most popular seafood recipes on my site, and for good reason — they’re delicious and uncomplicated. If you enjoy those, you’ll love these citrus and dill salmon kabobs. Kabobs are one of my favorite ways to grill: they’re fun to prepare, beautiful to serve, and give you great char and flavor in every bite.

If you’re hesitant about salmon because you find it too “fishy,” this citrus-and-dill marinade is your best friend. It tames the stronger flavors while enhancing the fish with bright citrus notes and a fresh dill finish. The result is flavorful but balanced — salmon that even picky eaters will enjoy.

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Why Use Skewers For Grilling?

When I grill salmon, skewers are my preferred method. You can certainly grill a whole filet, but cutting the fish into kabob-sized pieces has several advantages. Smaller pieces expose more surface area to the flame, creating that desirable char that adds depth and smoky flavor. The pieces also absorb the marinade more evenly, which helps reduce any overly fishy taste and infuses the salmon with citrus and soy notes.

Another practical benefit is handling: turning a large, delicate piece of fish on the grill can be tricky and can lead to tearing. When salmon is threaded onto skewers, flipping and rotating the pieces becomes much easier, and the fish holds together better during cooking.

How Long Do You Cook Salmon Kabobs?

These citrus and dill salmon kabobs cook quickly over high direct heat. Unlike slow-smoked salmon, these kabobs are designed to get a quick, flavorful sear while remaining moist inside. Plan on about eight minutes total on the grill — roughly two minutes per side if you rotate the skewers every 90 seconds to two minutes. Salmon is easy to overcook, so keep a close eye on the kabobs and aim for an internal temperature around 135°F for a tender, slightly pink center.

What Skewers Are Better, Metal or Wooden?

Both metal and wooden skewers have uses, but for salmon I prefer small round wooden skewers. Fish is flaky and delicate, and the thin wooden skewers are gentler when threading and flipping the pieces. Be sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

A helpful trick is to use two skewers per kabob. Single round skewers allow pieces to spin when you try to flip them; using two parallel skewers keeps the salmon stable and makes turning the kabobs simple and precise.

Ingredients For Salmon Kabobs

• Salmon: Use wild-caught salmon when possible. King (chinook) or sockeye are excellent choices for their flavor and texture.
• Dill: Fresh dill is recommended. It provides a bright, herbaceous note that pairs perfectly with citrus.
• Lemons: Meyer lemons are a lovely option if you can find them — they’re sweeter and less acidic — but standard lemons work well too. The recipe uses lemon slices threaded with the salmon so the lemons get lightly charred on the grill and can be squeezed over the finished kabobs for extra brightness.

How To Make Citrus and Dill Salmon Kabobs

Active Prep Time: 20 minutes | Cook Time: 10 minutes | Serves: 4–6

Ingredients

• 4 lbs wild-caught salmon (King or Sockeye)
• 4 Meyer lemons, sliced thin (or 4 regular lemons)
• 1 cup orange juice
• 1/4 cup soy sauce
• 2 tbsp olive oil
• 3 tsp kosher salt
• 1 tbsp fresh dill, finely chopped

Instructions

1. Cut the salmon into roughly 2-inch squares, trimming away any bones or excess skin if desired.
2. Place the salmon pieces in a sealable plastic bag or a nonreactive container. Pour the orange juice and soy sauce over the fish so the pieces are evenly coated.
3. Squeeze as much air from the bag as possible, seal, and gently massage the fish so the marinade covers all sides. Refrigerate for 2 to 4 hours — this tenderizes the fish and layers in flavor without making it mushy.
4. Preheat your grill to high direct heat. If using wooden skewers, soak them for at least 30 minutes. Thread the salmon and lemon slices on the skewers, alternating pieces of fish with lemon slices folded in half. For stability, use two skewers per kabob if possible.
5. Before grilling, dab off any excess marinade, lightly brush the kabobs with olive oil, and season with kosher salt. Grill over direct heat, turning the skewers a quarter turn every 90 seconds to two minutes so all sides get a quick char. Total grilling time should be about eight minutes.
6. Remove the kabobs when the salmon reaches an internal temperature of about 135°F for a moist, slightly pink center. Plate the kabobs, garnish with fresh dill, and add extra kosher salt to taste. Squeezing the charred lemon slices over the salmon right before serving adds a bright, caramelized citrus finish that elevates the dish.