Try our Sweet & Sour Salmon Kabobs made with tender salmon, sweet pineapple, and your favorite garden vegetables.
So easy to make and yummy.
Sweet & Sour Salmon Kabobs
Every season has great food, but summer foods are some of my favorites, like our Sweet & Sour Salmon Kabobs.
Ya’ll know we love salmon.
But these are super good!
Make with marinated salmon, various fresh garden veggies, and sweet pineapple chunks, then cook on the charcoal grill.
Easily one of my favorite summer foods!
Here’s What You Need
Salmon. For the salmon, I like grabbing the thickest filet of salmon I can find. The larger pieces hold up better when cooked on the skewer.
Pineapple. The same goes for the pineapple; those thick chunks do very well on the skewer. We love this brand from Sam’s Club.
Fresh Vegetables. Grab whatever vegetables you like. We used slices of zucchini, red and green bell peppers, and red onions.
Sweet & Sour Sauce. I love a good sweet and sour sauce, and when you don’t have time to make a homemade sauce using Kikkoman’s Sweet & Sour sauce is clutch!
Skewers. It’s hard to make kabobs with skewers; we like using thin wood skewers instead of metal skewers, metal skewers can get too hot, and you have to clean them. We love wood skewers because they are one-and-done and easily disposable.
Sweet & Sour Salmon Kabobs
5-7 Servings
Ingredients:
- 3 lbs Salmon filet
- 2-3 cup pineapple chunks
- 2 large red bell peppers cut into medium pieces
- 2 large green bell peppers cut into medium pieces
- 1 large red onion, peeled and cut into medium pieces
- 1 large or 2 medium zucchinis
- 1 cup of sweet and sour sauce
Directions:
- Light and keep the grill going. [We love our Masterbuilt!]
- Cut salmon into thick chunks and add to a large deep bowl. Make the marinade (recipe below) and pour it over the salmon; move the salmon around to ensure every piece is covered. Cover with plastic wrap and place it in the fridge for 15 minutes.
- While the salmon is in the fridge, prepare the vegetables.
- Prep the peppers, onions, pineapple, and zucchini by cutting them into square slices, then set them aside.
- Remove the salmon from the fridge, and alternate the salmon, pineapple, and vegetables onto a skewer.
- Spray or brush the grill grates with non-stick oil.
- Arrange the kabobs on the top rack of the grill or cook them using indirect heat—this means not cooking them directly over the charcoal. Cook them about six (6) inches away from the charcoal.
- Close the lid and let the kabobs cook for ten (10) minutes.
- Before turning the kabobs over, brush or spray them with more non-stick oil before turning them over.
- Turn the kabobs over and cook them for ten (10) minutes. Remember to check the kabobs when cooking them over an open flame to ensure they aren’t burning; if they are cooking too fast, move the kabobs farther away from the heat or turn down the oven temperature.
- Brush the kabobs generously with sweet and sour sauce and cook them for two to three (2-3) minutes.
- Remove the kabobs from the oven or grill and serve immediately.
How to make a Pineapple Juice Marinade
Ingredients:
- 1/2 cup of pineapple juice
- 2 tbsps of freshly squeezed lemon juice
- 2 tbsps light brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Add your choice of fresh herbs to the marinade or omit them altogether. I used:
- Rosemary
- Dill
- Marjoram
- French Tarragon
- Thyme
Directions:
Combine the ingredients in a bowl and whisk thoroughly.
Can I make the kabobs ahead of time?
Yes, you can thread the ingredient onto a skewer, then store the raw uncooked kabobs in an air-tight container for up to two (2) days.
Salmon Kabobs In The Oven
You could also make the salmon kabobs in the oven.
Prep the kabobs using the directions above.
Preheat the oven to 350° to 400°.
Cook them in the oven for about 12-15 minutes. Keep an eye on them, as cooking times might vary based on your oven’s characteristics and the thickness of the salmon pieces.
The salmon should be opaque and flake easily when tested with a fork.
Once cooked, remove the kabobs from the oven and let them rest for a minute before serving.
I’m allergic to salmon; what other types of meat can I use?
Good question. You can use a variety of proteins like:
- Chicken [try our Hawaiian Kabobs recipe]
- Beef
- Shrimp
- Lamb [Lamb Kabob Recipe]
- Pork
What are some other veggies I can use for making kabobs?
In addition to the vegetables used in this recipe, here are some of our favorites:
- Sweet Corn cut into short pieces
- Mushroom, cut a button, white, or portabello mushroom in half and thread it onto a skewer.
- Yellow squash
- Eggplant
With every season, we love indulging in dishes with seasonable ingredients, but there’s something extraordinary about the foods summer has to offer.
We enjoy many fruits and vegetables by taking advantage of our home garden and local farmer’s markets.
Making kabobs is a great way to switch meal times and include many healthy ingredients with your favorite protein.
Cooking our Sweet & Sour Salmon over the grill adds the right amount of smoky goodness that you only get by preparing them on the grill.
So, grab the ingredients and enjoy one of our favorite summertime meals. And if you have any questions or want to say hello, drop us a comment below.
More Kabob Recipes:
Pork+ Roasted Vegetables Kabobs
Salmon Kabobs
Ingredients
- 3 lbs Salmon filet
- 2-3 cup pineapple chunks
- 2 large red bell peppers cut into medium pieces
- 2 large green bell peppers cut into medium pieces
- 1 large red onion peeled and cut into medium pieces
- 1 large or 2 medium zucchinis
- 1 cup of sweet and sour sauce
Instructions
- Light and keep the grill going.
- Cut salmon into thick chunks and add to a large deep bowl. Make the marinade (recipe below) and pour it over the salmon; move the salmon around to ensure every piece is covered. Cover with plastic wrap and place it in the fridge for 15 minutes.
- While the salmon is in the fridge, prepare the vegetables.
- Prep the peppers, onions, pineapple, and zucchini by cutting them into square slices, then set them aside.
- Remove the salmon from the fridge, and alternate the salmon, pineapple, and vegetables onto a skewer.
- Spray or brush the grill grates with non-stick oil.
- Arrange the kabobs on the top rack of the grill or cook them using indirect heat—this means not cooking them directly over the charcoal. Cook them about six (6) inches away from the charcoal.
- Close the lid and let the kabobs cook for ten (10) minutes.
- Before turning the kabobs over, brush or spray them with more non-stick oil before turning them over.
- Turn the kabobs over and cook them for ten (10) minutes. Remember to check the kabobs when cooking them over an open flame to ensure they aren't burning; if they are cooking too fast, move the kabobs farther away from the heat or turn down the oven temperature.
- Brush the kabobs generously with sweet and sour sauce and cook them for two to three (2-3) minutes.
- Remove the kabobs from the oven or grill and serve immediately.
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