Grilled Salmon Kabobs with Lemon Dill Marinade

Vinegar, lemon juice and zest add a nice zing to salmon on kabobs. Fresh dill gives a nice pickled undertone.
Vinegar, lemon juice and zest add a nice zing to salmon on kabobs. Fresh dill gives a nice pickled undertone.
Ingredients
  • 2 pounds fresh salmon fillet, skin removed
  • ½ cup white wine vinegar
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon fresh grated lemon zest
  • 2 tablespoons fresh chopped dill
  • 1 large zucchini, sliced into 1/8-inch pieces
  • Metal or wood skewers, if using wood, soak in water for at least 30 minutes to prevent burning
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

Instructions
  1. Cut salmon crossway into ½-inch wide strips and place in large Ziplock bag. Add vinegar, lemon juice, and zest, and fresh dill to bag. Seal tightly and shake to combine. 
  2. Marinate in the refrigerator for 20 to 30 minutes (do not marinate longer or the vinegar will start to cook the salmon).
  3. Preheat gas or charcoal grill to medium heat. Remove salmon from bag and discard marinade. 
  4. Thread salmon pieces accordion-style (see pictures above for reference) onto skewers, alternating with zucchini slices. Sprinkle with salt and pepper.
  5. Lightly oil grill with light olive oil or cooking spray to prevent sticking. Immediately place salmon kabobs on the grill. Cook uncovered for 5 to 7 minutes, rotating midway, until grill marks appear and fish is flaky when tested with a fork. 
  6. Squeeze a bit more lemon juice on top when serving.
Full Recipe Click ===> Grilled Salmon Kabobs with Lemon Dill Marinade <===