Best 11 Spicy Salmon Kabobs Recipes

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Are you looking for a tantalizing taste of the sea? If so, spicy salmon kabobs are a delectable dish that will tantalize your taste buds and leave you craving more. This delectable dish combines the succulent flavors of salmon with a zesty blend of herbs and spices, creating an unforgettable culinary experience. Whether you're hosting a backyard barbecue or preparing a romantic dinner for two, these spicy salmon kabobs are sure to be a hit. So, gather your ingredients, fire up the grill, and let's embark on a journey to create a meal that will leave you and your guests savoring every bite.

Here are our top 11 tried and tested recipes!

MEDITERRANEAN SALMON KABOBS



Mediterranean Salmon Kabobs image

Best grilled salmon kabobs, prepared Mediterranean-style with a garlicy, zesty marinade, zucchini and onions! Serve these with your favorite Mediterranean salads and sides and a little Tahini sauce or Tzatziki (lots of ideas up in the post).

Provided by Suzy Karadsheh

Time 18m

Number Of Ingredients 12

1.5 lb Salmon fillet, cut into cubes approximately 1-inch to 1-1/2 inch or so in size
1 zucchini, sliced into rounds
1 small red onion, cut into squares
Kosher salt and pepper
1/4 cup to 1/3 cup Extra Virgin Olive Oil (I used Early Harvest Greek olive oil)
1 lemon, zested and juiced
3 garlic cloves, minced
2 tsp chopped fresh thyme leaves
2 tsp dry oregano
1 tsp ground cumin
1 tsp mild chili pepper (I used this Aleppo pepper )
1/2 tsp ground coriander

Steps:

  • In a small bowl, whisk together the marinade ingredients of extra virgin olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, Aleppo pepper and coriander.
  • Place salmon pieces, zucchini and onions in a large mixing bowl. Season with kosher salt and pepper, and toss briefly. Now pour the marinade over the salmon and toss again to make sure the salmon is well coated with the marinade. Let the fish marinate for about 15 to 20 minutes (see Cook's Tip)
  • Beginning with salmon, thread salmon, zucchini and onions through skewers (if using wooden skewers, be sure to have soaked them for 30 minutes before using.)
  • Heat an outdoor grill (indoor grilling instructions in notes). Arrange salmon skewers on top and cover the grill. Grill salmon kabobs for 6 to 8 minute, covered, or until the fish is opaque throughout, turning once midway through cooking (using tongs is the best way to turn the salmon skewers)

Nutrition Facts : Calories 295 calories, Sugar 7.5 g, Sodium 98.7 mg, Fat 15.6 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 0.7 g, Protein 25.1 g, Cholesterol 0 mg

SPICY SALMON KABOBS



Spicy Salmon Kabobs image

I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. -Terri Mach, Homer, Alaska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds salmon fillets, cut into 1-1/2-inch cubes
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground cumin

Steps:

  • Place the salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes. , Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 223 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 463mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

SPICED SALMON KEBABS



Spiced Salmon Kebabs image

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Quick & Easy     Backyard BBQ     Dinner     Lemon     Seafood     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1" pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
Special Equipment
16 bamboo skewers soaked in water 1 hour

Steps:

  • Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
  • Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.

PINEAPPLE & SPICY SALMON KABOBS



Pineapple & Spicy Salmon Kabobs image

Give these salmon kabobs a sweet and spicy kick with chunks of pineapple and freshly chopped chiles. Try these Pineapple & Spicy Salmon Kabobs tonight!

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 8 servings.

Number Of Ingredients 6

1/3 cup KRAFT Zesty Italian Dressing
1 pineapple, cut into 1-1/2-inch chunks, divided
6 dried pasilla chiles, stemmed, seeded and coarsely chopped
4 guajillo chiles, stemed, seeded and coarsely chopped
1 salmonfillet (2 lb.), 1 inch thick, cut into 16 pieces
2 red peppers, cut into 1-1/4 inch pieces

Steps:

  • Heat greased grill to medium-high heat.
  • Blend dressing, 1-1/2 cups pineapple and chiles in blender until smooth; strain.
  • Thread fish, remaining pineapple and peppers onto 8 skewers. Reserve half the dressing mixture.
  • Grill kabobs 5 min. or until fish flakes easily with fork, turning after 3 min. and brushing with remaining dressing mixture for the last 2 min. Serve with reserved dressing mixture.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g

SPICED SALMON KEBABS WITH YOGURT SAUCE



Spiced Salmon Kebabs with Yogurt Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods
3 cloves
1 cinnamon stick
1 cup Greek yogurt
1/2 small red onion, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon cayenne pepper
1 (2-pound) fillet salmon, cut horizontally into 1-inch thick slices
Olive oil, for drizzling
Salt and freshly ground pepper
12 -inch wooden skewers, soaked in water for 30 minutes
1/2 orange

Steps:

  • Heat grill to high. Place spices in a small saute pan and toast on the grill for 45 to 60 seconds, shaking the pan several times, or until just fragrant. Let cool slightly and grind in a spice grinder or coffee grinder until finely ground.
  • Process yogurt, onion, lemon juice, zest, cayenne, and toasted spices in a food processor until smooth. Set aside or refrigerate if not using for a while.
  • Thread salmon onto skewers so the fish lies flat. Drizzle with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred and just cooked through. Serve with yogurt sauce on the side and drizzle the juice of 1/2 orange over all.
  • Per Serving: Calories: 417; Total Fat: 18 grams; Saturated Fat:4 grams; Protein: 54 grams; Total carbohydrates: 7 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 106 milligrams; Sodium: 245 milligrams

Nutrition Facts : Calories 417 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 106 milligrams, Sodium 245 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 54 grams, Sugar 5 grams

SMOKY AND SPICY ROASTED SALMON



Smoky and Spicy Roasted Salmon image

Inspired by the smoke, spice and sweetness that characterize classic dry barbecue rubs, this super easy salmon recipe skips the grill, making for easy cleanup and a dinner that's doable any night of the week. While a fragrant rub like this one might overpower a milder fish, salmon stands up to strong flavors beautifully. This dish works well with summer picnic sides like coleslaw and potato salad, but it is equally good with roasted potatoes and a simple green salad. The rub is only mildly spicy as written, so add a pinch of cayenne if you'd like a little more kick.

Provided by Lidey Heuck

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skinless salmon fillets
1 1/2 tablespoons dark or light brown sugar
1 teaspoon kosher salt, plus more for serving
1 teaspoon dry mustard powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 to 3 tablespoons olive oil

Steps:

  • Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
  • In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
  • Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
  • Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

SAFFRON SALMON KABABS



Saffron Salmon Kababs image

Buttery, saffron-stained and gently spiced, these Iranian kababs come together in no time and make for a beautiful, flavorful meal. The warming spice mix of oregano, coriander, black pepper and turmeric balances and lifts the sweet notes from the saffron and salmon. To keep the fish in place when turning the kababs on the grill, use 1/2-inch-wide flat skewers or two thin, round skewers. You can entertain with these skewers or enjoy them on a quiet weeknight, along with dill rice and a side of fresh herbs, or cucumber, tomato and onion salad.

Provided by Naz Deravian

Categories     seafood, skewers and kebabs, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

About 1 1/2 teaspoons saffron threads (0.35 grams)
Pinch of granulated sugar
3 tablespoons fresh lime juice, plus lime wedges for serving
2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely grated
1 1/4 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon dried oregano, crushed between your fingers
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
1 1/2 pounds skinless salmon (preferably center-cut), cut into 1-inch pieces
Fresh herbs, such as mint, cilantro and basil, for serving

Steps:

  • Using a mortar and pestle or small bowl and the handle end of a wooden spoon, grind the saffron with a pinch of sugar to a fine powder (about 1/4 teaspoon). Transfer to a large bowl. Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.
  • To the saffron water, add the lime juice, olive oil, garlic, salt, oregano, coriander, pepper and turmeric. Stir to mix, add the salmon pieces and combine until the salmon is well coated. Cover and marinate in the refrigerator for 30 minutes.
  • As the salmon marinates, prepare a charcoal grill until the coals are ashed over and slightly cooled to medium-hot and or heat a gas grill to medium-high. Skewer the salmon and save any remaining marinade. Grill the skewers, brushing with the remaining marinade and turning every couple of minutes, until tender and buttery, about 10 minutes total. Serve with lime wedges for squeezing over the fish. Enjoy, with bites of fresh herbs between bites of salmon.

SLAYER'S SWEET, TANGY, AND SPICY KABOBS



Slayer's Sweet, Tangy, and Spicy Kabobs image

I acquired both my nickname and the idea for this recipe while working at an awful franchised restaurant in my college years. These are great for Summertime cookouts at tailgate partys or just for get-togethers. The sauce is fairly versatile and can be used for an array of different meats and applications (I originally used the sauce for chicken wings). For people such as myself who have acid reflux I have indicated some ingredients that can be left out in order to help curb the heartburn.

Provided by Snacks

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h50m

Yield 8

Number Of Ingredients 21

2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon lemon juice
3 tablespoons maraschino cherry juice
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ cup pineapple juice
¼ cup dry white wine
¼ cup hot pepper sauce (such as Crystal®)
¾ cup reduced-sodium soy sauce
1 (8 ounce) package fresh mushrooms, stems removed
1 small red onion, cut into chunks
1 red bell pepper, cut into 1 inch pieces
½ pint cherry tomatoes
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
16 wooden skewers, soaked in water
16 fresh pineapple chunks
16 maraschino cherries, stemmed

Steps:

  • Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.8 g, Cholesterol 33.6 mg, Fat 1.8 g, Fiber 2.2 g, Protein 15.3 g, SaturatedFat 0.5 g, Sodium 1017.6 mg, Sugar 16.1 g

SWEET & SMOKY SALMON KABOBS



Sweet & Smoky Salmon Kabobs image

Make and share this Sweet & Smoky Salmon Kabobs recipe from Food.com.

Provided by TheGrumpyChef

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons packed dark brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/4 lbs skinless salmon fillet, cut into 1 1/2 inch chunks
2 medium zucchini, cut into 1/4 inch slices

Steps:

  • If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium heat.
  • In large bow, combine sugar, paprika, chili powder, red pepper, salt and pepper. Rub mixture between fingers to break up any lumps of sugar.
  • Add salmon and zucchini and toss to evenly coat with spice mixture.
  • Thread zucchini slices, 2 at a tiem and alternating with salmon, onto skewers.
  • Place on hot grill greate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.

Nutrition Facts : Calories 172.2, Fat 4.6, SaturatedFat 0.8, Cholesterol 66.5, Sodium 313.5, Carbohydrate 5.6, Fiber 0.9, Sugar 4.2, Protein 26.2

SPICY GRILLED SALMON KABOBS



Spicy Grilled Salmon Kabobs image

Spicy Grilled Salmon Kabobs get their kick from ranch dressing with chili powder and cayenne added. Turn up the heat with our Spicy Grilled Salmon Kabobs.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

1/4 cup KRAFT Lite Ranch Dressing
1/2 tsp. chili powder
1/2 tsp. ground red pepper (cayenne)
1 lb. boneless skinless salmon fillets
1 onion, cut into wedges
1 green pepper, cut into wedges

Steps:

  • Pour combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.
  • Heat grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.
  • Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

STEAMED SALMON KABOBS



Steamed Salmon Kabobs image

Guests will savor every bite of these tangy and colorful appetizer kabobs, from Kristen Strocchia of Lake Ariel, Pennsylvania. Make sure to have copies of the recipe on hand!

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 10

3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon pepper
1/4 teaspoon salt
1 bunch broccoli, cut into 1-inch pieces
1 large red onion, halved and cut into wedges
1 pound salmon fillets, skin removed and cut into 1-inch cubes
1 whole garlic bulb, separated and peeled
1 large yellow summer squash, cut into 1-inch pieces

Steps:

  • In a small bowl, combine the lemon juice, oil, parsley, pepper and salt. Thread the broccoli, onion, salmon, garlic cloves and squash onto 24 small wooden skewers; spoon lemon juice mixture over kabobs. , Place skewers in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes or until salmon flakes easily with a fork and vegetables are crisp-tender.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • Choose the right salmon: For the best results, use fresh, wild-caught salmon. If you're using frozen salmon, be sure to thaw it completely before cooking.
  • Cut the salmon into uniform pieces: This will help ensure that they cook evenly. If you're using a bamboo skewer, cut the salmon into 1-inch cubes. If you're using a metal skewer, you can cut the salmon into larger pieces.
  • Marinate the salmon: This is a great way to add flavor and moisture to the salmon. You can use a simple marinade made with olive oil, lemon juice, and herbs, or you can get more creative with your ingredients.
  • Don't overcook the salmon: Salmon is a delicate fish, so it's important not to overcook it. Cook the salmon until it is just cooked through, about 5-7 minutes per side.
  • Serve the salmon immediately: Salmon is best served immediately after it is cooked. You can serve it with a variety of sides, such as grilled vegetables, rice, or quinoa.

Conclusion:

Spicy salmon kabobs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. The salmon is marinated in a flavorful blend of spices and then grilled until cooked through. The result is a tender, juicy, and slightly spicy dish that is sure to please everyone. So next time you're looking for a quick and easy meal, give these spicy salmon kabobs a try.

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