Easy-To-Make, Easier To Eat: Perfect Salmon Skewers!
Get ready for a burst of Mediterranean flavors with these Za’atar Salmon Skewers! Succulent cubes of salmon are marinated in a zesty za’atar spice blend, threaded onto skewers with slices of fresh lemon, and grilled to perfection. Paired with a creamy yogurt sauce infused with lemon and garlic, this dish is easy-to-prep and completely flavor-packed!
What do these taste like? Earthy za’atar, a Middle Eastern spice blend, has a savory, slightly tangy flavor and a nutty aroma. It perfumes the salmon, which is rich and melts-in-your-mouth. A winning combination!
Why this recipe works
- With just a few spices, the salmon is absolutely flavor-packed!
- They have a quick cook time, making these ideal for busy weeknights.
- The lemon wedges add a bright flavor without too much acidity.
If you love this recipe, be sure to try our Ras al hanout Salmon with Couscous, Grilled Swordfish Skewers with Italian Salsa Verde, or Oven-Baked Salmon with Greek Salad. Or check out all of our easy seafood recipes for more dinner inspiration!
Ingredient Notes
- Salmon filet: I recommend removing the skin for this preparation.
- Za’atar, Kosher salt, sumac, and black pepper: To season the salmon pieces.
- Fresh parsley sprinkled on top for serving! Dill or cilantro would also be fantastic!
To make the creamy yogurt sauce, you’ll need: Greek yogurt, extra virgin olive oil, garlic, lemon zest and juice, and Kosher salt.
If you don’t want to make the yogurt sauce, you can enjoy these simply with a squeeze of fresh lemon juice!
Ingredient Substitutions
- No za’atar? Make your own with dried thyme, oregano, sumac, sesame seeds, and salt.
- Greek yogurt can be substituted with sour cream or plain kefir.
- If you are sensitive to acidic flavors (shoutout to my husband!), you can simply use lemon zest and omit the fresh lemon juice in the sauce.
- Add vegetarian skewers! This is a great way to sneak in veggies with the same za’atar spice blend. Use portobello mushrooms and halloumi cheese for a vegetarian option.
Directions
Full quantities and instructions can be found in the recipe card below.
- Make the yogurt sauce: Whisk together all yogurt sauce ingredients. Taste, then adjust seasoning as needed. Refrigerate while you prep and cook the salmon.
- Prep the salmon: In a bowl, combine salmon cubes, za’atar, Kosher salt, sumac, black pepper, and neutral oil. Toss to evenly coat. This can be cooked immediately or you can let it marinate for a while.
- Assemble the skewers: Thread salmon cubes onto soaked skewers, alternating with lemon slices.
- Grill to perfection: Preheat your grill to medium-high heat. Spray the grill lightly with grill spray, then place the salmon skewers directly on the grates. Grill for 2-3 minutes per side, or until the salmon is cooked through and easily lifts away from the grates. Don’t overcook!
- Serving time! Plate your sizzling skewers, drizzle with yogurt sauce (or serve on the side), and garnish with fresh herbs like parsley or dill (optional).
Ari’s Best Tips!
- Use high-quality, fresh za’atar for the best flavor.
- If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers (just like you would with grilling fish on cedar plank).
- Make sure the grill is extremely clean! The easiest way to clean a grill is when it’s hot. That means when you finish grilling, always go back over the grates with a grill brush while it’s still warm – you’ll more easily remove any excess food that sticks to the grates.
- Don’t overcrowd the grill; cook skewers in batches for even cooking.
- Don’t turn the seafood until it easily releases from the grill grates.
- Let the cooked salmon rest for a few minutes before serving to retain its juices.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Marinate the salmon a day ahead for deeper flavor.
- Leftovers and storage: Cooked skewers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or a pan.
Freezing cooked skewers is not recommended, as the texture of the salmon may be affected.
Serving Suggestions
Pair fish skewers with fluffy Israeli couscous, quinoa, or rice. These are also fantastic with grilled veggies, such as zucchini, onion, or bell peppers, or a light tomato cucumber salad.
If you like, you can enjoy with a simple, crisp side salad. A few of my personal favorites for a light summer meal: Light Green Goddess Salad, Raw Zucchini Salad with Pistachios & Mint, or my 10-Minute No-Cook Butter Lettuce Salad.
A winning seafood dinner! I hope you give them a try!
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25-Minute Za’atar Salmon Skewers
Equipment
Ingredients
For the yogurt sauce
- ⅔ cup whole milk Greek yogurt
- 1 Tbsp extra virgin olive oil
- 1 clove garlic, grated
- ½ lemon, zested and juiced, about 1 tsp zest and 2 Tbsp lemon juice
- ¼ tsp Kosher salt
For the salmon
- 1 lb salmon filet, skin removed, patted dry with paper towels, then cut into 1½ – 2-inch cubes
- 2 Tbsp neutral oil, such as grapeseed or avocado oil
- 1 Tbsp za’atar
- 1 tsp Kosher salt
- ½ tsp sumac
- ¼ tsp freshly ground black pepper
- 2 medium lemons, cut into ¼-inch rounds, seeds removed
- Fresh parsley, roughly chopped, for serving
Instructions
- Make the yogurt sauce. In a medium bowl, whisk together ⅔ cup Greek yogurt, 1 Tbsp extra virgin olive oil, 1 clove grated garlic, 1 tsp lemon zest, 2 Tbsp lemon juice, and ¼ tsp Kosher salt. Set aside.
- Prepare the salmon. Preheat a grill with the lid down over medium-high heat until it reaches 450-475°F (230-245°C). Place the salmon into a large mixing bowl. Drizzle with 2 Tbsp neutral oil, then season with 1 Tbsp za’atar, 1 tsp Kosher salt, ½ tsp sumac, and ¼ tsp black pepper. Toss to evenly coat.
- Assemble the skewers. If using metal skewers, simply alternate pieces of seasoned salmon cubes with folded over slices of lemon. We recommend 3-4 pieces of salmon per skewer. If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
- Grill salmon. When the grill is hot, lightly grease the grates with oil or grill spray. Carefully place the skewers down, then cook for 2-3 minutes on the first side, or until the salmon easily pulls away from the grates. Flip the skewers over (wearing grill gloves helps tremendously!), and cook an additional 2-3 minutes, or until the salmon registers an internal temperature of 120°F (50°C). Remove from the grill and serve immediately with chopped parsley and yogurt sauce!
Notes
- If using wooden or bamboo skewers, soak in water for 1 hour first, then assemble the skewers.
- Make sure the grill is extremely clean! The easiest way to clean a grill is when it’s hot. That means when you finish grilling, always go back over the grates with a grill brush while it’s still warm – you’ll more easily remove any excess food that sticks to the grates.
- Make sure the grill is very hot! This ensures that the salmon won’t stick to the grates.
- Don’t turn the seafood until it easily releases from the grill grates. If you try to lift and turn the salmon and it doesn’t pull away easily, let it continue to cook. When it’s ready, and assuming you followed the above rules, it will release easily so you can flip it over.
Nutrition
Photography by: Jo Harding.
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