Grilled Rosemary-Salmon Skewers

Grilled Rosemary-Salmon Skewers

12 Reviews
From: EatingWell Magazine August/September 2006

If you can find (or grow) them, use sturdy rosemary branches, stripped of leaves, as skewers for these Italian salmon kebabs; they'll add a subtle, smoky flavor that hints of pine. Oil your grill well to prevent sticking, don't move the kebabs around unnecessarily and keep a close eye on the fire to avoid flare-ups.

Ingredients 4 servings

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  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 1-inch cubes
  • 1 pint cherry tomatoes


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.
  3. Oil the grill rack (see Tips). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately.
  • Make Ahead Tip: Prepare the skewers (Step 2), cover and refrigerate for up to 8 hours. Proceed with grilling (Steps 1 & 3) when ready to serve.
  • Equipment: Eight 12-inch skewers
  • How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
  • To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
  • Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Nutrition information

  • Serving size: 2 skewers
  • Per serving: 172 calories; 7 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 23 g protein; 24 mcg folate; 53 mg cholesterol; 2 g sugars; 0 g added sugars; 795 IU vitamin A; 13 mg vitamin C; 56 mg calcium; 1 mg iron; 200 mg sodium; 607 mg potassium
  • Nutrition Bonus: Vitamin C (21% daily value), Potassium (17% dv), Vitamin A (16% dv).
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 3 lean meat, 1/2 fat

Reviews 12

December 14, 2013
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By: ee_tien
Yummy! I grilled this in my oven...ended up abit too dry but still tasted great. I'll shorten the cooking time and lower the temperature abit on my next try.
August 09, 2011
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By: jrod2_0
Chronic Very simple and quick recipe that is good for you. I add white onions and mushrooms to the skewers and also a small amount of ginger to the marinade. Usually serve with risotto (maybe a rice pilaf). Pros: Quick, Healthy, No crazy ingredients Cons: Nothing
May 13, 2011
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Simple yet elegant. What a simple but elegant meal. I grilled the kabobs on the rosemary branches. It smelled so amazing that it had our neighbors wandering over. It tasted even better than it smelled! This is definitely a keeper, I am sure I will be enjoying this again and again.
May 22, 2010
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By: EatingWell User
This meal was amazing!!! Followed the recipe (minus the rosemary kabobs) and put the salmon and tomatoes over some rice pilaf. Great summer dish with fantastic flavor. I'll be making this recipe again, soon!
March 25, 2010
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By: EatingWell User
I didn't have time to make kabobs and I didn't have tomatoes; however, I made it and added some soy sauce and some ginger. I cubed the salmon and stirred it into the mock-marinade, and immediately fried it in a nonstick pan. It was so good, I will definitely make it again. I might do kabobs sometime, but I don't think you need to in order to have it taste great!!!
March 02, 2010
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By: alijim
I didn't bother with the rosemary skewers, but did use a LOT of fresh rosemary which we grow in our yard. I marinated a Salmon filet with extra garlic, extra lemon zest and lemon juice. Then hubby grilled it ; it was so delicious!!! I made a "kitchen sink salad" to go with it - mixed spring greens, cherry tomatoes, granny smith apple, bermuda onion, carrots, celery with a light ranch dressing and lots of fresh ground pepper. Definitely a keeper!!!
October 17, 2009
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By: EatingWell User
These were wonderful. This will become a favorite at our house. I let the salmon marinate in the rosemary and garlic mixture. I also added a few baby red potato's.
September 23, 2009
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By: EatingWell User
This is one of our new FAVORITE THINGS! So simple yet so beautiful and absolutely delicious. The kids loved it and my husband suggested I make it for his mother (it must be pretty fabulous LOL). Mary, Hemet, CA
September 23, 2009
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By: EatingWell User
I made this, only added marinated red potatoes and portabello mushrooms; it was so delicious that it will become one of my staples. Pat, St. Petersburg, FL