These easy baked salmon kabobs in the oven are flavorful, juicy and tender, and they can be enjoyed all year round, not only during grilling season! Ready in just 30 minutes, these salmon skewers are also totally gluten-free, dairy-free and low carb too. Go make a batch of these salmon kebabs for a quick meal today!
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Jump to:
- Easy Healthy Salmon Kabobs
- Why This Recipe Works
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Cook Salmon Kabobs in the Oven (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- What to Serve With Salmon Skewers:
- Other Gluten-Free Fish Recipes You’ll Enjoy:
- Other Healthy Recipes For Dinner:
- Salmon Kabobs in the Oven (Gluten-Free, Dairy-Free)
Easy Healthy Salmon Kabobs
We eat salmon on a frequent basis at home, mostly in the form of smoked salmon on top of avocado toast with scrambled eggs, or pan-fried with a sprinkling of rosemary and garlic.
This time, I wanted to share something a little different in the form of these delicious salmon kebabs (or kabobs).
If you’re a huge fan of kabobs like we are, these are for you. Not only do these fish skewers look and taste great, they are also super quick and easy to make! You don’t even need a grill to cook these salmon skewers, you can make them right in your oven!
Why This Recipe Works
- Simple Ingredients: The main ingredients required for this baked salmon kabobs recipe are easily accessible at the local grocery store (nothing fancy needed!).
- Easy to Make: These salmon skewers are ready in just 30 minutes, and all you need to do is marinate the fish and veggies, thread them on skewers, and bake (you don’t even need an outdoor grill, which means you can enjoy this salmon kabob recipe all year round)!
- Totally Gluten-Free, Dairy-Free & Low Carb: The best part is that these fish kabobs are 100% gluten-free, dairy-free and low-carb, which means that even those with Celiac disease or gluten and lactose intolerances, or those simply on a low-carb diet can enjoy this easy main dish without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making baked salmon kabobs in the oven.
(For exact quantities and measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Salmon: Make sure to remove the bones and salmon skin and to cut the fish into equally sized salmon chunks so they cook evenly. I used fresh salmon, but you can also use frozen salmon (just make sure to thaw the salmon before cutting).
- Zucchini: I used zucchini, but feel free to use summer squash if you prefer.
- Bell Peppers: I used red bell peppers, but feel free to use a mix of red, green or yellow bell peppers to get a variety of color.
- Onion: Red onions give a nice pop of color, but you can also use yellow onion or white onion too.
- Lemon Juice: Fresh lemon juice gives the salmon a fresh citrusy taste. Alternatively, you can use lime juice or orange juice too. You can also thread lemon slices for even more citrus flavor.
- Olive Oil: I like using extra virgin olive oil for its taste, but you can also use another vegetable oil (such as avocado oil, sunflower oil, corn oil).
- Salt: I used normal table salt, but feel free to use fine sea salt or fine Himalayan pink salt too.
- Paprika: I like adding ground paprika for a little heat. Alternatively, you can also use chili powder, cayenne powder, red pepper flakes, or ground black pepper if you prefer.
- Granulated Garlic: Garlic adds a lovely flavor to these baked salmon skewers. You can either use granulated garlic or garlic powder.
- Dried Parsley: I like adding a bit of dried parsley for flavor, but you may also use other dried herbs, such as rosemary, oregano, or cilantro.
How to Cook Salmon Kabobs in the Oven (Step by Step)
1. Preheat Oven and Grease
Preheat the oven to 360F, and lightly grease a large baking pan or large baking sheet with nonstick cooking spray or oil.
2. Cut Salmon into Evenly-Sized Pieces
Remove the skin from the salmon slices, remove the bones and cut the fish into small pieces, about 1 inch on a side. Put them in a large mixing bowl.
3. Marinate Salmon
Add half the salt, half the spices and lemon juice to the salmon pieces. Mix well and let the salmon marinate for 10 minutes.
4. Marinate Veggies
Put the slices of zucchini, bell pepper and red onion in another large bowl, add olive oil, remaining salt, spices and herbs. Mix and let the ingredients marinate for 10 minutes.
5. Thread Salmon and Veggies on Skewers
Thread the pieces of salmon on wooden skewers, bamboo skewers or metal skewers, alternating each salmon cube with a piece of vegetable. About 4-5 pieces of salmon per skewer.
6. Place Skewers on Baking Pan
Place salmon kebabs in a single layer in the previously greased baking pan.
7. Bake Until Cooked
Bake the salmon skewers for 15 minutes until cooked through but still juicy.
8. Serve with Salad Greens and Enjoy
Serve the finished baked salmon skewers immediately, with fish sauces and a salad mix.
Dish by Dish Tips/Tricks:
- Bell Peppers: I used red bell peppers, but you can also use different color bell peppers (red, green, and yellow) if you want a mix of colors.
- Use Other Fish: If you prefer other types of fish, you can also try trout or cod.
- Swap Out Salmon for Other Protein: If you prefer to use other types of protein, go ahead and substitute the salmon with chicken, pork, beef, lamb or even tofu!
- Prefer to Grill? If you rather grill these salmon kebabs instead of baking them in the oven, grill them over medium-high heat, turning occasionally until the salmon is opaque throughout (approximately 8-10 minutes in total).
- Optional Garnishing: You can garnish the salmon with fresh chopped parsley or fresh dill and a sprinkle of freshly grated lemon zest.
- Sauces to Go With These Fish Kabobs: These salmon skewers go great with tzatziki sauce, garlic aioli, homemade sriracha or basil walnut pesto.
Recipe FAQs:
To store, place any leftover salmon skewers in a large airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or microwave before eating.
What to Serve With Salmon Skewers:
- Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
- Mini Crustless Quiches (Gluten-Free, Dairy-Free)
- Spicy Cinnamon Sweet Potato Fries (Gluten-Free, Vegan)
Other Gluten-Free Fish Recipes You’ll Enjoy:
- Almond Crusted Salmon (Gluten-Free, Dairy-Free)
- Spicy Firecracker Salmon (Gluten-Free, Dairy-Free)
- Air Fryer Frozen Salmon (Gluten-Free, Dairy-Free)
- Tuna Noodle Casserole (Gluten-Free, Dairy-Free)
- Fish and Chips (Gluten-Free, Dairy-Free)
Other Healthy Recipes For Dinner:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintSalmon Kabobs in the Oven (Gluten-Free, Dairy-Free)
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
These easy baked salmon kabobs in the oven are flavorful, juicy and tender, and they can be enjoyed all year round, not only during grilling season! These salmon skewers are also totally gluten-free and dairy-free too. Go make a batch of these salmon kebabs today!
Ingredients
- 2/3 pound fresh salmon
- 12–15 zucchini slices
- 10 bell pepper squares
- 1/4 red onion (sliced)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/3 teaspoon salt
- 1/3 teaspoon ground paprika
- 1/3 teaspoon granulated garlic
- 1/3 teaspoon dried parsley
- Salad greens, for accompanying
Instructions
- Preheat Oven: Preheat the oven to 360F, and lightly brush a large baking pan with nonstick cooking spray or oil.
- Cut Salmon into Pieces: Remove the skin from the salmon slices, remove the bones and cut the fish into small pieces, about 1 inch on a side. Put them in a large bowl.
- Marinate Salmon: Add half the salt, half the spices and lemon juice to the salmon pieces. Mix well and let the salmon marinate for 10 minutes.
- Marinate Veggies: Put the slices of zucchini, bell pepper and red onion in another bowl, add olive oil, remaining salt, spices and herbs. Mix and let sit for 10 minutes.
- Thread Salmon and Veggies on Skewers: Thread the pieces of salmon on wooden skewers, alternating them with pieces of vegetables. About 4-5 pieces of salmon per skewer.
- Place on Baking Dish: Transfer the kabobs to the previously greased baking pan.
- Bake Until Cooked: Bake the salmon skewers for 15 minutes until cooked through but still juicy.
- Serve with Greens and Enjoy: Serve the finished salmon kabobs immediately, with fish sauces and a salad mix.
Notes
Salmon: Make sure to remove the bones and skin from the salmon and to cut the salmon into equally sized cubes so the salmon cooks evenly. I used fresh salmon, but you can also use frozen salmon (just make sure to thaw the salmon before cutting).
Zucchini: I used zucchini, but feel free to use summer squash if you prefer.
Bell Peppers: I used red bell peppers, but feel free to use a mix of red, green or yellow bell peppers to get a variety of color.
Onion: Red onions give a nice pop of color, but you can also use yellow onion or white onion too.
Lemon Juice: Fresh lemon juice gives the salmon a fresh citrusy taste. Alternatively, you can use lime juice or orange juice too.
Olive Oil: I like using extra virgin olive oil for its taste, but you can also use another vegetable oil (such as avocado oil, sunflower oil, corn oil).
Salt: I used normal table salt, but feel free to use fine sea salt or fine Himalayan pink salt too.
Paprika: I like adding ground paprika for a little heat. Alternatively, you can also use chili powder, cayenne powder, or ground black pepper if you prefer.
Granulated Garlic: Garlic adds a lovely flavor to these baked salmon kabobs. You can either use granulated garlic or garlic powder.
Dried Parsley: I like adding a bit of dried parsley for flavor, but you may also use other dried herbs, such as rosemary, oregano, or cilantro.
Storing: To store, place any leftover salmon skewers in a large airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or microwave before eating.
- Prep Time: 5 mins
- Resting Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Western
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