Lemon Caper Salmon Kabobs

Lemon Caper Salmon Kabobs


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Try out these salmon kabobs the next time you use your grill. This recipe is bursting with rich, smoky flavor and takes no time at all!

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Time needed

15 min preparation + 4 min cooking

Serving Size / Yield

4 servings


  • 14 oz. skinless, boneless salmon portions, cut into 2cm pieces
  • 1 C. mini roma tomatoes
  • 1 yellow pepper, sliced for kabob
  • 1/4 C. extra virgin olive oil
  • 1 tsp. lemon-pepper seasoning
  • 1 T. drained capers, rinsed
  • 3.5 T. butter, chopped
  • 2 T. lemon zest
  • 1/3 C. lemon juice
  • 1/4 C. fresh dill leaves

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Light your grill to medium heat. Thread tomato, salmon, and yellow pepper onto 4 wooden skewers. Brush with 1 T. oil and sprinkle with lemon pepper. In a small saucepan, heat remaining oil over high heat. Add in capers and cook until crisp, not browned. Reduce to low heat and stir in butter until melted and foaming. Remove from heat and stir in lemon zest, lemon juice, and dill. Season with salt and pepper if desired. Bring the kebabs to the grill and cook for 4 minutes or to you liking. Remove from grill and drizzle with caper sauce.

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