The healthy way to grill - salmon skewers with colorful peppers

These skewers are so versatile – you can make them all year long, and cook them on the grill, on the stove top, or in the oven.  But since it’s almost Memorial Day weekend, I’m going with the grill.  The colors were so cheerful and pretty I almost hated to cook them, but a girl’s gotta eat!   This is one of my favorite ways to do fish and it really helps keep the cost down – fish prices have skyrocketed and it’s a shame because it’s so good for us.  You can get away with about 3 ounces of fish per person when you do it this way, and it also allows you to experiment with some of the more expensive varieties.

salmon and colorful peppers ready for the grill

For grilling choose thicker cuts and types of fish like tuna, swordfish, mahi mahi, halibut and salmon.  I like to cut the salmon filet in relatively large chunks because the minute it hits the grill it’s going to cook instantly.  If you cut the fish too small, the onions and peppers won’t have a chance to cook before the fish is overdone.  Be sure to brush everything liberally with olive oil so it doesn’t stick.  If you have one of those pans that goes over the grill I suggest using that.  And be sure to season with salt and pepper on both sides.

healthy low fat, low carb salmon skewers

These skewers can prepped well ahead of time, which is a godsend since nobody wants to be stuck inside making dinner on a beautiful spring evening.  Plan to cook them at the very last minute…they won’t need longer than a few minutes on each side over a hot grill.  If you’re doing them in the oven, I like to cook them for 5-10 minutes at 400F, and then pop them under the broiler for several more minutes.  No turning necessary.  A note about skewers — if you use wooden ones you may want to soak them in water before threading them because the heat of a grill can scorch them.  I find that the cooking time is so short I didn’t need to bother.

barbecue, stove top or broiler, all methods work for these easy rainbow salmon skewers

Depending on my mood, I’ll serve the skewers on top of a salad, or a bed of couscous.  I like to color and flavor the couscous with some saffron, or curry and turmeric for a really vibrant yellow.  Just add a pinch of either to the cooking water.

juicy chunks of salmon threaded with rainbow peppers

Rainbow Salmon Skewers

Yield: serves 4

What You Will Need

  • 12 oz salmon fillet
  • 1/2 each of a red, green yellow, and orange bell pepper
  • 1/4 large red onion
  • olive oil
  • salt and fresh cracked black pepper
  • 1 lemon


  1. Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces.
  2. Cut the peppers into 1 1/2 inch square pieces
  3. Cut the red onion into similar sized chunks and separate the layers.
  4. Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily.
  5. Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper.
  6. Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook!
  7. Serve with a squeeze of lemon.

Rainbow Salmon Skewers are colorful, healthy, low carb and so easy to make!

We’re heading to Madison Wisconsin this weekend for my daughter’s wedding!  It’s going to be the simplest affair possible, with just the two immediate families.  It suits the bride and groom’s personality perfectly, and we’re thrilled.  I’m leaving you with a few great recipes, and I’ll check in with some pictures on facebook and twitter!

colorful pepper and salmon skewers for the grillquick cooking salmon and pepper skewers for grilling season!

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18 Responses to Rainbow Salmon Skewers

  1. grace says:

    beautiful! excellent way to take advantage of salmon’s hue!

  2. Susan says:

    We love salmon here! What a beautiful way to prepare it, Sue!

  3. Bet these would be GREAT in a grill pan too. They look so beautiful!

  4. These are the most gorgeous looking skewers. Not all grilled food is good for you, but this one is also packed with nutrition.

  5. Lizzie says:

    So colourful and looks really appetizing! I can have these skewers every day. Yum!

  6. Gorgeous skewers, Sue! Love that rainbow of colors!

  7. Jude says:

    How scrumptious, and a great way to get plenty of goodness from both the fish and vegetables. Have a lovely weekend at your daughter’s wedding. Much happiness and joy to her and her husband.
    Jude x

  8. Sue these are so pretty! I always love that about your food. I would not have thought to use salmon in a kabob but it really sounds great. Thanks for the beautiful photos and great recipe!

    • Sue says:

      These were SO good Toni, I could have eaten them all week. The salmon gets cooked so quickly and it stays perfectly moist. I love that they didn’t need anything but a squeeze of lemon!

  9. Donna says:

    These look delicious. Sadly, grilling is not an option for me. Do you have approx. cook times for the stovetop and oven?

    • Sue says:

      Yes Donna, i did them in the oven. I cooked them for approximately 10 minutes at 400F and then finished them off under the broiler for some nice charring!

  10. Patricia says:

    Congratulations on the upcoming wedding – it sounds like it will be a lovely affair!

  11. These are rainbow beautiful Sue. What a great suggestion for trying the more expensive fish fillets. Make-ahead is a blessing too – another great recipe with gorgeous colors and mouthwatering photos!

  12. Beautiful Sue! Love grilled salmon and these would be great for entertaining. So pretty :)

  13. So pretty they take my breath away! And lucky me, I just bought some really nice salmon!

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