Growing up, fish dinners at our house meant one thing: frozen fish sticks with tartar sauce from a jar. That’s just how we did it. When my friend made salmon for dinner one night, I couldn’t believe how good it could be.
Turns out, I’d been missing out on one of the easiest, tastiest ways to cook fish. These grilled salmon skewers are as simple as can be, and that creamy dill sauce? It’s worlds better than the stuff from the jar. Even my kids, who usually run from anything fishy, ask for seconds when these hit the table.
Why You’ll Love These Salmon Skewers
- Quick and easy – These skewers come together in under an hour, making them perfect for both weeknight dinners and weekend grilling.
- Protein-packed and healthy – With omega-3 rich salmon and protein-packed Greek yogurt sauce, this recipe makes a nutritious meal that doesn’t sacrifice flavor.
- Perfect for meal prep – You can prepare the yogurt sauce and cut the salmon ahead of time, then just thread and grill when you’re ready to eat.
- Great for entertaining – These skewers look impressive on a platter and are easy to serve at barbecues or dinner parties – plus, everyone loves food on a stick!
- Customizable serving options – Serve them over rice, with a salad, or in warm pita bread – these skewers are flexible enough to work with many different side dishes.
What Kind of Salmon Should I Use?
For these skewers, you’ll want to look for firm, fatty salmon varieties like King (Chinook) or Sockeye, which hold up better on the grill and won’t fall apart when skewered. Farm-raised Atlantic salmon works well too, since it tends to have a higher fat content that keeps the fish moist during grilling. When shopping, look for salmon with bright pink-to-red flesh and no strong fishy smell – that’s how you know it’s fresh. If you’re using frozen salmon, just make sure to thaw it completely in the fridge overnight and pat it dry before cubing, as excess moisture can prevent those nice grill marks from forming.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Salmon: While salmon gives the best results here, you can use other firm fish like halibut, swordfish, or tuna. Just make sure to watch the cooking time as different fish cook at different rates.
- Greek yogurt: Regular plain yogurt works too, but strain it first using a coffee filter to remove excess liquid. You could also use sour cream, though the sauce will be richer and higher in calories.
- Fresh dill: If you can’t find fresh dill, use 2 teaspoons dried dill instead. Fresh basil or parsley can work too, though they’ll give a different flavor profile.
- Lemon: No fresh lemons? Use 2 tablespoons of bottled lemon juice, but skip the zest. Lime can work in a pinch, giving a slightly different but still tasty citrus kick.
- Olive oil: Any neutral cooking oil like avocado or grapeseed oil will work fine here. Just avoid oils with strong flavors that might overpower the fish.
- Wooden skewers: If you don’t have skewers, you can simply grill the salmon as cubes on a fish basket or grill mat. Just remember to soak wooden skewers in water for 30 minutes before using to prevent burning.
Watch Out for These Mistakes While Grilling
The biggest challenge when grilling salmon skewers is preventing the fish from sticking to the grates and falling apart – always start with a clean, well-oiled grill and make sure it’s properly preheated to medium-high heat (around 375-400°F). A common mistake is moving the skewers too soon or too often; let them cook for 3-4 minutes on each side until they release naturally from the grates. If you’re using wooden skewers, don’t skip soaking them in water for at least 30 minutes before grilling, or they’ll burn and possibly cause your salmon to fall off. For the most tender results, avoid overcooking – salmon is done when it’s just opaque in the center and flakes easily with a fork, which typically takes about 8-10 minutes total. Remember to let the skewers rest for a few minutes after grilling, as the fish will continue cooking slightly from residual heat.
What to Serve With Salmon Skewers?
These grilled salmon skewers are super flexible when it comes to side dishes – I love serving them with fluffy rice pilaf or couscous to soak up all that tasty yogurt sauce. For a fresh summer meal, try adding a Greek-style salad with cucumbers, tomatoes, and red onions, or go with grilled vegetables like zucchini and bell peppers that you can cook right alongside the skewers. If you’re looking to keep things light, a simple lemony orzo or a bed of mixed greens works great too – the creamy dill sauce can even double as your salad dressing!
Storage Instructions
Keep Fresh: Got leftover salmon skewers? Place them in an airtight container and pop them in the fridge for up to 2 days. For the yogurt dill sauce, keep it separately in its own container – it’ll stay good in the fridge for up to 5 days. This sauce is actually even better the next day when the flavors have had time to mingle!
Prep Ahead: You can prep these skewers a few hours before grilling – just arrange them on a plate, cover with plastic wrap, and keep in the fridge. The yogurt sauce can be made up to a day ahead, which makes dinner prep super easy. If you’re using wooden skewers, remember to soak them in water for 30 minutes before using.
Serve Later: When you’re ready to eat your leftover salmon skewers, enjoy them cold in a salad, or gently warm them in the microwave for 30-45 seconds. Just be careful not to overheat, as salmon can dry out quickly. Give the sauce a quick stir before serving, as it might separate a bit in the fridge.
| Preparation Time | 30-45 minutes |
| Cooking Time | 6-8 minutes |
| Total Time | 36-53 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 100-110 g
- Fat: 40-50 g
- Carbohydrates: 20-25 g
Ingredients
For the salmon and marinade:
- Skewers (soak wooden skewers for 30 minutes in water if using)
- Salt
- 1.5 lb salmon fillets (skin removed, cut into 1-inch cubes)
- 2 tbsp olive oil (I use California Olive Ranch extra virgin)
- 1 garlic clove (finely chopped)
- Pepper (freshly ground for best flavor)
- 1 lemon (zest and juice)
For the creamy dill yogurt sauce:
- 1 tsp lemon zest
- 1 garlic clove (minced very fine)
- 1 tbsp lemon juice
- Pepper
- Salt
- 1 cup plain Greek yogurt (full-fat for extra creaminess)
- 2 tbsp fresh dill (finely chopped)
Step 1: Prepare the Marinade
In a bowl, mix together olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper to create a flavorful marinade.
This will infuse the salmon with a citrusy, savory taste.
Step 2: Marinate the Salmon
Add the salmon cubes to the marinade bowl.
Gently toss the salmon to ensure each cube is coated with the marinade.
Cover and refrigerate for at least 30 minutes, allowing the flavors to penetrate the salmon.
Step 3: Skewer the Salmon
After marinating, remove the salmon cubes from the refrigerator.
Thread the marinated salmon cubes onto skewers, making sure they are evenly spaced for even cooking.
Step 4: Grill the Salmon Skewers
Preheat your grill to medium-high heat.
Once heated, place the salmon skewers on the grill.
Cook for 3-4 minutes on each side or until the salmon is opaque and has a slight char.
This will give the salmon a lovely smoky flavor.
Step 5: Prepare the Creamy Dill Yogurt Sauce
While the salmon is grilling, in a separate small bowl, combine Greek yogurt, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper.
Stir until the ingredients are well mixed to form a creamy dill yogurt sauce.
Step 6: Serve and Enjoy
Once the salmon skewers are cooked, remove them from the grill.
Serve with a generous drizzle of the creamy dill yogurt sauce over the top, or offer it on the side as a dipping sauce.
Enjoy your flavorful and refreshing salmon skewers!
