Marinated in a bright cilantro-lime sauce, grilled with red onion and cherry tomatoes, and served with a creamy cilantro-lime crema, these grilled salmon kabobs are a fast, flavorful dinner perfect for summer.
If you love cilantro and lime, fire up the grill—these kabobs will be your new go-to summer meal.
I won’t lie: threading kabobs can feel a little fussy, but the results are always worth it. The combination of tender salmon, charred veggies, and that creamy cilantro-lime dip keeps me coming back all season long.
No long marinating or complicated techniques—just a protein-packed meal on a stick and a luscious cilantro-lime crema for dipping.
These Kabobs Feature…
- Buttery, tender salmon cubes tossed in a fresh cilantro-lime marinade
- Sweet cherry tomatoes and crisp red onion
- A cool, creamy cilantro-lime crema perfect for dipping
Making the Salmon Kabobs
(Full recipe below)
Ingredients You Will Need
- Sour cream (or plain Greek yogurt)
- Cilantro
- Garlic
- Lime
- Vegetable oil
- Salmon
- Red onion
- Cherry tomatoes
Choosing Your Salmon
For best texture and flavor, buy a fresh side of salmon, remove the skin, and cut it into even 1-inch cubes at home. Using a quality salmon—Atlantic or sockeye when available—makes a noticeable difference.
Tips for Perfect Salmon Kabobs
- Use fresh lime, cilantro, and garlic — fresh ingredients give the marinade and crema bright, vibrant flavor.
- Don’t over-marinate — lime juice is acidic and can break down the salmon. Marinate no longer than 20 minutes for best texture.
- Thread lime slices on the skewers (optional) — they add extra lime flavor as the kabobs cook, though you may not want to eat the cooked slices.
- Grill on nonstick foil — a sheet of foil keeps delicate salmon from sticking to the grates.
- Don’t overcook — aim for an internal temperature of 125–130°F; the salmon will cook in just a few minutes on the grill.
Recipe Variations
Try these tweaks for variety.
- Switch up the veggies — dice zucchini, eggplant, or sweet peppers into 1-inch pieces. Cooking time may vary by vegetable.
- Add some heat — mix red pepper flakes or a dash of hot sauce into the marinade and crema.
Serving Suggestions
Serve these kabobs with a fresh summer salad, steamed rice, or roasted potatoes to build a complete meal.
Everything about these kabobs feels fresh: the lime-cilantro marinade, the charred vegetables, and that cool, creamy cilantro-lime crema. If you love cilantro-lime flavors, this is a dream dinner.
Pro tip: be generous with the crema for dipping.
Save this recipe using the “save to recipe box” button. If you make it, please leave a comment and rating below or share a photo on Instagram tagging @wholeandheavenlyoven with #wholeandheavenlyoven.
More summery salmon ideas to try next:
- Greek Salmon Kabobs
- Grilled Bruschetta Salmon
- Chili Lime Salmon with Mango Salsa
Cilantro Lime Grilled Salmon Kabobs
This recipe may include affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
Cilantro Lime Crema
- 3/4 cup sour cream or plain Greek yogurt
- 1/2 cup firmly-packed cilantro leaves
- 2 medium cloves garlic, minced
- 2 tablespoons freshly-squeezed lime juice
- 1 teaspoon grated lime zest
- Salt and pepper to taste
Salmon Kabobs
- 2 tablespoons vegetable oil
- 1/4 cup freshly-squeezed lime juice
- 1 tablespoon grated lime zest
- 2 medium cloves garlic, minced
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
- 2 lbs skinless salmon fillets, cut into 1-inch cubes
- 1 small red onion, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 2 small limes, thinly sliced (optional)
Instructions
Cilantro Lime Crema
-
Combine crema ingredients in a blender or food processor and blend until smooth. Season with salt and pepper and refrigerate until ready to serve.
Salmon Kabobs
-
In a large shallow bowl, whisk together oil, lime juice, lime zest, garlic, and cilantro. Season with salt and pepper.
-
Season salmon cubes with salt and pepper, then toss with the marinade to coat evenly. Marinate 20 minutes, tossing once halfway through.
-
Remove salmon from the marinade, discard the excess, and pat the cubes dry. Thread salmon onto skewers with red onion, cherry tomatoes, and lime slices if using.
-
Preheat an outdoor grill to about 400°F or heat a large nonstick pan on the stovetop and grease well.
-
Grill kabobs on a sheet of nonstick foil or cook in the pan, turning occasionally, until golden and the salmon reaches 125–130°F, about 6–9 minutes. Sprinkle with extra cilantro and serve warm with the crema.
Notes
Kabobs are best served immediately after assembly and grilling.
Nutrition
| Calories: 434kcal
| Carbohydrates: 8g
| Protein: 50g
Tried this recipe?
Leave a comment and rating below. Share a photo on Instagram and tag @wholeandheavenlyoven or use #wholeandheavenlyoven.