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Oven Salmon Kabobs

These Oven Salmon Kabobs will be your new favorite way to enjoy salmon! Exquisitely marinated and made easy in the oven, they’re perfect for summer days, rainy days, or any day when you want something a little different but a lot delicious. 

Oven salmon kabobs on a black plate with asparagus and lime.

Flavorful Salmon Skewers

Boy do I love skewer recipes. My Shish Taouk Recipe (Lebanese Chicken Skewers) and Joojeh Kabab (Persian Chicken Kabob Recipe) are two of my favorites. But this time we’re going to travel from the Middle East to Asia with these oven salmon kabobs. 

With a marinade made of ingredients like sesame oil, tamari, and sriracha, these kabobs are flavor-packed and ready to blow your taste buds away. Asian dishes often have a sweet element to them, so to keep things low carb, I used Lakanto monk fruit sweetener instead of maple syrup or honey.

This is a super simple recipe as the kabobs are cooked in the oven and come out perfectly moist and tender and flavorful. It’s a great option for those who don’t have access to an outdoor grill or just prefer something quick and easy!

Oven salmon kabobs on a black plate with asparagus and lime.

Why You’ll Love It

  • It’s an easy, healthy meal option that’s perfect for weeknight dinners or entertaining guests.
  • The marinade is ultra flavorful and delicious!
  • No need for an outdoor grill! These kabobs cook nice and easy in the oven.  
  • Salmon is an excellent source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals.

Oven Salmon Kabobs – Featured Ingredients

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

  • Wild salmon: I recommend getting thick salmon filets (8-10 oz fillets) to get nice big chunks for the kabobs.
  • Avocado oil: A healthier alternative to extra virgin olive oil. It’s perfect for high-heat cooking and is rich in monounsaturated fats.
  • Sesame oil: Adds a nuttiness and flavor depth to the marinade.
  • Tamari: A gluten-free soy sauce alternative that adds a savory, umami flavor.
  • Sriracha: For a little kick of heat! You can adjust the amount based on your preference.
  • Spices: I used a combination of onion powder and garlic powder, along with some salt and pepper. Feel free to add any other seasonings you like!
  • Golden monk fruit sweetener: A zero-carb sweetener that adds a touch of sweetness to balance out the savory flavors in the marinade.
  • Lime juice: For a fresh, citrusy punch of flavor.
  • Onion: I like to use white onion, but red onion would work as well.
  • Optional garnishes: Chopped parsley, cilantro, and lime wedges really take these kabobs to the next level!

Substitutions & Additions

Monk fruit sweetener: If you aren’t low-carb, you’re welcome to use honey, agave, or maple syrup instead of monk fruit sweetener. Add a small amount and increase to taste.

Lime juice: Lime can be substituted for a small lemon, juiced, or 2 tablespoons of rice vinegar. 

Tamari: Soy sauce or coconut aminos can be used as a substitute for tamari. Just know that soy sauce contains gluten.

Additions: These baked salmon kabobs would taste great with bell peppers added to the skewers. You can also spice it up with red pepper flakes and chili powder. Some sesame seeds as a garnish would also add a nice touch of texture and flavor. 

How to Make Salmon Kabobs in the oven

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.

Ingredients for oven salmon kabobs on a black plate.

STEP 1 – PREP SKEWERS & SALMON

If using bamboo or wooden skewers, soak them in water for at least 30 minutes (this prevents them from burning). 

Next, cut the salmon filet into cubes, about 1 to 1-½ inches

STEP 2 – MARINATE SALMON

In a large bowl, combine the avocado oil, sesame oil, tamari, sriracha, salt, pepper, onion powder, garlic powder, sweetener, and lime juice. Whisk to create the salmon marinade. 

Add the salmon cubes to the bowl and toss to coat them in the sauce. Let the salmon marinate for 15 minutes

STEP 3 – ASSEMBLE

Arrange an oven rack directly under the broiler and preheat the broiler to high heat. 

Slide an onion cube onto the skewer, threading the skewer through two opposite ends. Slide the salmon chunks onto the skewer and add another onion to the end. Place on the baking dish and repeat with the rest of the salmon.

STEP 4 – BAKE

Set the baking sheet under the broiler and cook for 4-5 minutes, then turn the skewers. Cook another 2-3 minutes or until the salmon is done. Serve & enjoy!

My Top Recipe Tips 

  • I recommend King Salmon, but any salmon variety will work as long as it’s thick enough and cut into large enough pieces to stay on the skewers. Wild salmon will have the best flavor and nutritional profile.
  • The cook time may vary depending on how large your salmon pieces are and how hot your broiler runs. Under a 500°F broiler for the cook time listed above, my salmon had an internal temperature of 130°F, which is my preference. You can reduce the time or add more time, based on how well done you prefer your salmon to be.
  • The salmon skin will crisp up beautifully under the broiler. If you don’t like to eat the salmon skin, it easily peels right off of each skewered piece.
Close up of oven salmon kabobs with asparagus and lime.

What to Serve with Salmon kabobs

These baked salmon kabobs would taste great with my Chinese Eggplant Stir Fry,  Air Fryer Mediterranean Vegetables for a complete and nutritious meal, or alongside my High Protein Mac and Cheese for a satisfying and indulgent dinner. 

How to Store

You can store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze cooked kabobs for up to 3 months. To reheat, simply thaw in the fridge overnight and then heat in the oven or under the broiler until warmed through. 

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Yield: 2-4 servings

Oven Salmon Kabobs

Oven Salmon Kebobs

These oven salmon kabobs are cooked in the oven and come out nice and crispy on the outside and perfectly flaky and moist on the inside. It's a great option for those who don't have access to an outdoor grill or just prefer something quick and easy!

Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes

Ingredients

  • 1 to 1-½ pounds wild salmon (preferably King but choose your favorite variety)
  • 1 tablespoon avocado oil
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari
  • 2 teaspoons sriracha
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon granulated golden monk fruit sweetener (or honey)
  • 1 large lime, juiced
  • ½ onion, cut into cubes
  • Chopped parsley, cilantro and lime wedges (optional garnishes)

Instructions

  1. If using bamboo skewers, soak them in water for at least 30 minutes (this prevents them from burning). 
  2. Cut the salmon filet into cubes, about 1 to 1-½ inches. 
  3. In a large mixing bowl, combine the avocado oil, sesame oil, tamari, sriracha, salt, pepper, onion powder, garlic powder, sweetener, and lime juice. Whisk to create the marinade. 
  4. Add the salmon cubes to the bowl and toss to coat them in the sauce. Let the salmon marinate for 15 minutes. 
  5. Arrange an oven rack directly under the broiler and preheat the broiler to high heat. 
  6. Slide an onion cube onto the skewer, threading the skewer through two opposite ends. Slide the salmon cubes onto the skewer and add another onion to the end. Place on the baking sheet and repeat with the rest of the salmon. 
  7. Set the baking sheet under the broiler and cook for 4-5 minutes, then turn the skewers. Cook another 2-3 minutes or until the salmon is done.

Notes

  • Lime can be substituted for a small lemon, juiced, or 2 tablespoons rice vinegar. 
  • The cook time may vary depending on how large your salmon pieces are and how hot your broiler runs. Under a 500°F broiler for the cook time listed above, my salmon had an internal temperature of 130°F, which is my preference. You can reduce the time or add more time based on how well done you prefer your salmon to be. 
  • The salmon skin will crisp up beautifully under the broiler. If you don’t like to eat the salmon skin, it easily peels right off of each skewered piece. 
  • Disclaimer: This post contains affiliate links. This means I may earn a commission should you chose to make a purchase using my link. I love all of these companies and products, and know that you will too!

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