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Spiced Salmon Kebabs


Wild salmon is cut into kabob pieces, threaded on skewers with thin slices of lemon and seasoned with a blend of oregano, red pepper flakes, cumin, sesame seeds and salt and then grilled to perfection.

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Rate this recipe 4.6/5 (92 Votes)


  • 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-inch pieces
  • 2 lemons, very thinly sliced into rounds
  • 2 tablespoons olive oil


Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

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 spice mixture.

Grill, turning occasionally, until fish is opaque throughout, 5–8 minutes.

Nutritional information
4 servings, 1 serving contains:
Calories (kcal) 390
Fat (g) 22
Saturated Fat (g) 3
Cholesterol (mg) 120
Carbohydrates (g) 3
Dietary Fiber (g) 1
Total Sugars (g) 1
Protein (g) 44
Sodium (mg) 580

Recipe by Alison Roman

Photograph by Hirsheimer & Hamilton

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