If you’re looking for a fresh, protein-packed dinner that’s full of bright summer flavor, these Lemon Garlic Salmon Skewers with Zucchini Ribbon Salad are it! The grilled salmon is infused with lemon, garlic and smoky spices, while the zucchini ribbon salad adds a refreshing crunch from fresh herbs, feta and toasted pine nuts. Together, they create a balanced meal that’s simple enough for a weeknight but elegant enough for guests.
It’s grilling season, baby! I’ve always wanted to experiment with more grilling recipes, but it’s been hard in previous years when we were living in apartments and only had communal grills. There’s just something so much more intimidating about cooking and filming with an audience lol. So now that we have our own backyard space, prepare to see a lot more grilling recipes this summer! And we’re kicking it off with this lemon garlic salmon skewers with zucchini ribbon salad.
It’s time to say goodbye to basic, boring chicken or steak skewers and say hello to something a bit more fun & unique! Salmon is a great thing to make on the grill because it cooks super quickly and those charred edges are truly addicting. My husband even said these lemon garlic salmon skewers are his new favorite way to eat salmon! And that’s coming from someone whose kinda picky with seafood.
They are coated in a mixture of bright, tangy lemon flavor, plenty of garlic and a touch of smoky, savory spices. These salmon kabobs pair perfectly with a light and fresh zucchini ribbon salad for a healthy dinner. The zucchini ribbon salad is raw — no cooking required! It’s an herby and delicious way to use up all of that lovely summer produce. Can’t wait for you to try this combo!
Why You’ll Love these Grilled Lemon Garlic Salmon Skewers with Zucchini Ribbon Salad
- This is the perfect summer meal to make the most of grilling season!
- The salmon skewers cook quickly on the grill, and are paired with a simple no-cook salad.
- This meal is light and fresh, with 42g of protein in each serving!
- It’s naturally gluten free, pescatarian, and can easily be made dairy free too.
- These kabobs will quickly become your new favorite way to eat salmon.
What You Need to Make these Lemon Garlic Salmon Kabobs with Raw Zucchini Salad
For the Lemon Garlic Salmon Skewers:
- Atlantic Salmon: Thick, center-cut skinless salmon is best. Cut it into 1-1.25″ cubes.
- Avocado Oil: If possible, use a high-smoke point oil like avocado oil.
- Lemon Zest & Slices: For some strong, bright lemon flavor we are marinating the salmon in lemon zest, and then using thin lemon slices to thread onto the skewers. You will need about 2 lemons in total.
- Garlic: 3 fresh garlic cloves, finely minced or grated.
- Kosher Salt, Smoked Paprika, Cumin & Black Pepper: These spices add some warming, smoky flavor to balance out the lemon and garlic in the salmon skewers.
For the Zucchini Ribbon Salad:
- Zucchinis: You will need about 4-5 medium zucchinis, and it’s best to use long, uniform and straight ones. No need to cook them for this salad, we’re enjoying them raw!
- Feta: For the perfect creamy & salty touch. I prefer to buy it as a block and crumble it myself, but you can use pre-crumbled if you prefer.
- Pine Nuts: Raw or dry roasted are fine here! They just add some texture & a buttery flavor to the zucchini ribbon salad.
- Fresh Dill, Parsley & Mint: This trio of fresh herbs does most of the heavy lifting in this salad! Be sure to measure them after finely chopping.
- Kosher Salt & Black Pepper: The salt will help to draw out excess moisture from the zucchini ribbons.
How To Make these Lemon Garlic Salmon Skewers with Zucchini Ribbon Salad
Marinate Salmon:
First, add your cubed salmon to a large bowl along with the remaining ingredients. Toss to evenly coat. Set aside in the fridge to marinate for at least 15-30 minutes, or up to 1 hour.
Thread Salmon onto Skewers:
If you’re using wooden skewers, be sure to soak them in water for 30 minutes-1 hour before threading & grilling. Meanwhile, preheat your grill to 450F (about medium-high heat). Thread the marinated salmon onto 4-5 skewers, alternating with folded lemon slices.
Grease Grates & Gill Salmon Skewers:
Once hot, grease the grates — my favorite way to do this is by dipping a paper towel in a high smoke-point oil (such as avocado oil) then using tongs to rub the paper towel over the grates. This helps prevent the salmon from sticking. Place your salmon skewers onto the grill and let cook for about 7-8 minutes, flipping once halfway through.
Shave Zucchini into Ribbons:
Next, cut off the ends of each zucchini, then use a vegetable peeler or mandolin to shave the zucchini lengthwise into thin ribbons. I like to rotate the zucchini 90° after every few peels, and stop when I reach the seedy core (you can discard this, or save it for another recipe).
Remove Excess Moisture & Assemble Zucchini Ribbon Salad:
Add the zucchini ribbons to a colander and sprinkle with a generous amount of kosher salt. Toss to coat. Let sit for 15-20 minutes to draw out excess moisture. Then, squeeze out the liquid and/or pat them dry well. Transfer to a large bowl along with the fresh herbs, some of the feta and pine nuts, and more kosher salt & black pepper to taste. Toss to combine. Feel free to add a touch of olive oil if it seems like it needs it. When ready to serve, top with the remaining feta and pine nuts.
Serve & Enjoy:
Finally, slide salmon cubes off the skewers and serve alongside the zucchini ribbon salad. Enjoy!
Expert Tips & Tricks:
- Soak wooden skewers to prevent them from burning: If you’re choosing to use wooden skewers, allow them to soak in water for at least 30 minutes, up to 1 hour. This will reduce/prevent burning. Another great alternative are metal skewers!
- Don’t cut your salmon cubes too big or small: In previous test rounds, I actually cut the salmon a bit smaller (closer to 1-1.25″) than in these photos and video and I find that this makes the skewers easier to flip than larger chunks (1.5-2″). But you also don’t want them too small, or they will cook too quickly and dry out.
- Avoid the seedy center part of the zucchini: When peeling the zucchini, rotate it every few slices and stop when you get to the seedy center part of the zucchini. This part holds the most moisture and has a mushier texture, so it’s best to discard it or save it to use in another recipe (smoothies, etc).
Substitution FAQs:
- Can I use wild salmon instead of Atlantic? No, I don’t recommend wild salmon for this recipe as it is typically quite thin and won’t yield thick cubes. It is also more likely to dry out than Atlantic (Norwegian) salmon.
- Can I make this recipe dairy free? Yes! You can easily make the zucchini ribbon salad dairy free by simply using a vegan feta, or omitting the cheese entirely.
- What can I use instead of pine nuts? If you don’t like, don’t have or are allergic to pine nuts, this salad would also be great with some pistachios or slivered almonds.
- Can I use dried herbs instead of fresh? I definitely recommend sticking to fresh herbs for the best flavor and overall experience. Finely chop them, then measure and add to the salad.
How Should I Store Leftover Salmon Skewers & Zucchini Ribbon Salad?
The Lemon Garlic Salmon Skewers (removed from the skewer) can be stored in an airtight container in the fridge for 3-4 days and then re-heated gently in the microwave. On the other hand, the zucchini ribbon salad has the best flavor and texture when enjoyed fresh. If you do have leftovers, store them in an separate airtight container in the fridge for 2 days maximum.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salmon Recipes?
- Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
- Easy Honey Sriracha Salmon Bowls
- One-Pan Cajun Salmon Orzo
- Chili Lime Salmon Tacos with Peach and Pepper Salsa
- Honey Ginger Salmon Bowls
Lemon Garlic Salmon Skewers with Zucchini Ribbon Salad
Equipment
- 2 large bowls
- metal or wood skewers
- peeler or mandolin
- grill
- colander
Ingredients
For the Lemon Garlic Salmon Skewers:
- 2 lbs salmon skin removed & cut into 1-1.25" cubes (Atlantic, not wild)
- 2 tbsp avocado oil
- 3 garlic cloves minced
- zest of 1 lemon
- 1 tsp kosher salt
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp black pepper
- lemon slices optional, for threading onto the skewers
For the Zucchini Ribbon Salad:
- 4-5 medium zucchinis (look for long, straight ones)
- ½ cup crumbled feta
- 3 tbsp pine nuts
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- kosher salt & black pepper to taste
Instructions
- First, add your cubed salmon to a large bowl along with the remaining ingredients. Toss to evenly coat. Set aside in the fridge to marinate for at least 15-30 minutes, or up to 1 hour.2 lbs salmon, 2 tbsp avocado oil, 3 garlic cloves, zest of 1 lemon, 1 tsp kosher salt, 1 tsp smoked paprika, ½ tsp cumin, ¼ tsp black pepper
- If you're using wooden skewers, be sure to soak them in water for 30 minutes-1 hour before threading & grilling. Meanwhile, preheat your grill to 450F (about medium-high heat). Thread the marinated salmon onto 4-5 skewers, alternating with folded lemon slices.lemon slices
- Once hot, grease the grates — my favorite way to do this is by dipping a paper towel in a high smoke-point oil (such as avocado oil) then using tongs to rub the paper towel over the grates. This helps prevent the salmon from sticking. Place your salmon skewers onto the grill and let cook for about 7-8 minutes, flipping once halfway through.
- Cut off the ends of each zucchini, then use a vegetable peeler or mandolin to shave the zucchini lengthwise into thin ribbons. I like to rotate the zucchini 90° after every few peels, and stop when I reach the seedy core (you can discard this, or save it for another recipe).4-5 medium zucchinis
- Add the zucchini ribbons to a colander and sprinkle with a generous amount of kosher salt. Toss to coat. Let sit for 15-20 minutes to draw out excess moisture. Then, squeeze out the liquid and/or pat them dry well. Transfer to a large bowl along with the fresh herbs, some of the feta and pine nuts, and more kosher salt & black pepper to taste. Toss to combine. Feel free to add a touch of olive oil if it seems like it needs it. When ready to serve, top with the remaining feta and pine nuts.½ cup crumbled feta, 3 tbsp pine nuts, 2 tbsp chopped dill, 2 tbsp chopped parsley, kosher salt & black pepper, 1 tbsp chopped mint
- Slide salmon cubes off the skewers and serve alongside the zucchini ribbon salad. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.