Recipes

Grilled Salmon Skewers with Zesty Yogurt Sauce

May 28, 2026 | Shana Carpenter

Grilled Salmon Skewers with Zesty Yogurt Sauce

Fire up the grill and get ready for a total tastebud takeover! These light and lively Grilled Salmon Skewers pair tender, quick-marinated salmon chunks with charred lemon slices right on the skewer. Drizzled with a creamy, cooling curry yogurt sauce, this effortless 25-minute dish is about to become your ultimate summer grilling staple.

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INGREDIENTS

For the Salmon Skewers:

Juice and zest of 1/2 lemon (1 tablespoon juice + ½ teaspoon zest)
1 tablespoon avocado oil or olive oil
2 teaspoons honey
½ teaspoon garlic powder
¼ teaspoon fine salt
⅛ teaspoon black pepper
20 to 24 ounces of skin-on salmon fillets (3-4 fillets)
2 lemons, sliced into thin rounds
4 large/long wooden or metal skewers*

For the Zesty Yogurt Sauce:

½ cup plain Greek yogurt (or plain skyr)
2 tablespoons lemon juice (½ medium)
2 tablespoons chopped fresh cilantro, plus more for garnish
½ teaspoon curry powder
¼ teaspoon fine salt
1 pinch smoked paprika (optional)

Nutritional Info Per Serving
(1 Skewer)

Calories: 220 kcal
Protein: 32g
Total Fat: 9g
Carbohydrates: 3g

INSTRUCTIONS

Whisk Marinade: In a small bowl, mix lemon juice, zest, oil, honey, garlic powder, salt, and pepper.
Marinate Salmon: Pat salmon dry, cut into 1-inch cubes, and toss in the marinade. Let sit for 10–15 minutes while preheating the grill to 400°F.**
Make Yogurt Sauce: Whisk together plain Greek yogurt, lemon juice, cilantro, curry powder, salt, and paprika until smooth. (Thin with 1–2 tbsp water if needed; chill until serving).
Grill: Thread salmon and folded lemon slices alternating onto skewers. Grill over indirect medium-high heat for 5 minutes, flip, and cook 3–4 minutes more until salmon flakes easily.
Serve: Remove from grill, drizzle with the yogurt sauce, and top with extra cilantro.

NOTES:

*If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent the skewers from burning.

**Don’t marinate the salmon chunks for longer than 10 to 15 minutes (the time it takes to preheat the grill and make the yogurt sauce), otherwise the acidity of the lemon juice will cause the salmon to “cook” and be less tender.

Recipe Credit: The Real Food Dietitians Grilled Salmon Kabobs

Recipes

Meet the Author:

Shana Carpenter

Administrative & Marketing Assistant

Administrative and Marketing Assistant at Recoup Personal Training. With over a decade of experience in administrative roles across multiple industries, Shana supports daily operations and helps every visitor feel welcomed.