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Main Dish

Salmon Kabobs

This is a quick and easy way to use up leftover vegetables and meat trimmings that accumulate in your refrigerator.

Chad Minton
The Ritz-Carlton, Marina Del Rey

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1 (8-oz.) wild salmon fillet, cut into 8 pieces
1 red onion, cut into 2-inch pieces
1 green zucchini, cut into 2-inch pieces
8 button mushrooms
Juice of 1 lemon, divided use
6 tbsp. grape seed oil
1 tbsp. Dijon mustard
1 tbsp. minced garlic
Kosher salt, to taste
Cracked black pepper, to taste
1 tbsp. minced chives
1 tbsp. minced tarragon


Soak 2 (12-inch) wooden skewers in water. After cutting all of your ingredients, impale them onto the skewers, alternating between ingredients, until both skewers are full. Whisk together half of the lemon juice, oil, mustard and garlic. Combine with the kabobs in a large resealable freezer bag. Refrigerate until ready to grill.

When ready, remove kabobs and season on all sides with salt and pepper and place on a hot (375-degree) grill. While grilling, brush with reserved lemon juice and season with additional salt and pepper as needed. Finish with chopped herbs and serve.

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