Grilled Lemon Salmon Kabobs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon sesame seeds
  • 2 tablespoons coconut aminos
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon chili powder
  • 1 1/2 pounds skinless salmon fillets cubed
  • 1/2 medium red onion cut into 4 wedges
  • 1 large lemon cut into 4 wedges
  • bamboo skewers or metal


  • DO-AHEAD TIP: If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill.
  • Preheat grill to MEDIUM.
  • In a medium bowl, whisk together first 6 ingredients (olive oil through chili powder). Add salmon and onion then gently toss.
  • Alternately thread salmon cubes, onion and lemon wedges onto skewers. Place skewers on the grill; cook for 5 minutes per side or until fish flakes easily when tested with a fork.


SERVING SUGGESTION: Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, curry powder and chopped cilantro to taste). Add a big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: 244 Calories; 10g Fat; 34g Protein; 3g Carbohydrate; 1g Dietary Fiber; 89mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1 Fat.
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