grilled salmon skewers recipe

grilled salmon skewers

prep time: 15 minutes
cook time: 10 minutes
ready in: 25 minutes

makes: 6 servings, 1 skewer each


  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon agave nectar
  • 1 teaspoon Dijon mustard
  • 1 lemon, zested and juiced
  • 2 (8 oz.) salmon fillets, cut into 1-inch pieces
  • 12 small white mushrooms
  • 1 large zucchini, cut into 1-inch pieces
  • 1 large red bell pepper, seeded and cut into 1-inch pieces
  • Ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F).
  2. For the basting vinaigrette, in a small bowl combine oil, vinegar, agave nectar, Dijon, lemon zest and juice; set aside.
  3. Thread fish, mushrooms, zucchini and bell pepper evenly onto 6 (12-inch) skewers.* Season skewers with pepper to taste.
  4. Grill skewers, covered, 3 minutes per side, turning occasionally. Brush with vinaigrette and continue grilling 2–4 minutes or until fish flakes easily with a fork.

*If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Serving Suggestion: Serve over a salad or rice.

Per serving: 172 calories, 10g fat, 1g saturated fat, 40mg cholesterol, 50mg sodium, 6g carbohydrate, 1g fiber, 4g sugars, 16g protein