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Grilled Salmon and Zucchini Skewers

A plate with two grilled salmon and zucchini skewers with potatoes on the side
Full of fresh flavours, this is a great lighter barbecue main. Serve with boiled new potatoes and green salad for a perfect summer meal.
Genevieve Taylor

Prep 20 mins
Cook 10 mins
Total 30 mins
4 servings
207 kcal


  • 4 metal skewers
  • Fish grilling basket (optional)


For the salmon and zucchini skewers

  • 2 medium (1 lb) zucchini
  • 1 lemon
  • 18 to 21 ounces skinless salmon fillets, cut into 1-inch (25-mm) cubes
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper

For the herby yogurt sauce

  • 9 ounces Greek yogurt (about 1 cup)
  • A handful of mixed fresh herbs (parsley, cilantro, chives) chopped
  • 1 garlic clove finely chopped
  • Sea salt and freshly ground black pepper

To serve

  • Boiled new potatoes
  • Green salad with sliced avocado


Make the salmon and zucchini skewers

  • Prepare a charcoal or gas grill for direct grilling. Once hot, give the grate a good scrub with a wire brush. A clean, hot grate will help minimize sticking, even if you're using a fish cage.
  • Use a vegetable peeler to slice the zucchini into thin ribbons. Cut the lemon into quarters and then slice each quarter into 1/8 inch (2-3mm) slices.
  • Take a skewer and thread a piece of salmon onto it, then fold up a ribbon of zucchini and thread that on, followed by a piece of lemon. Repeat until you have used all the skewers and remaining salmon, zucchini, and lemon slices.
  • Drizzle over the olive oil, and season with salt and pepper. If you're using a fish cage, line up the skewers in it.

Make the herby yogurt sauce

  • In a medium bowl, mix the sauce ingredients thoroughly and season with salt and pepper to taste.

Grill the skewers

  • Lay the skewers (in a fish cage/grill basket, if using) onto the grate directly over the fire and cook, turning once, until the fish is just cooked through, 3 to 5 minutes per side. Using a metal spatula to turn the skewers will help you ease off any areas that are a bit stuck.
  • Serve hot from the grill with the potatoes, salad, and yogurt sauce.


How can I tame the assertive flavor of raw garlic?

TESTER TIP: Linda Pacchiano, one of our longtime senior testers writes of cooking with raw garlic: "The use of raw garlic in any dish can be pretty pungent and can overpower the other components, so be sure to use an amount of garlic that suits your taste and tolerance. Boiling the garlic in water or milk for 3 to 5 minutes, or zapping it in the microwave for a couple of minutes, deactivates allicin, the compound in raw garlic that's responsible for its hot, sharp bite."