Juicy salmon kabobs on skewers baked in the oven with yogurt and a unique blend of spices like saffron- a quick and easy baked salmon recipe that turns out to be a delicious appetizer you can’t stop eating!
About the recipe
These salmon and veggie skewers baked in the oven are yet another of my easy healthy low-carb salmon recipes. (Like citrus-marinated salmon and pan-seared salmon with salsa.) Marinate the salmon and vegetables for 10 minutes using a simple marinade and pop into the oven- your salmon kabobs on skewers will be done in 15 minutes.
A highly nutritious recipe like most of my seafood recipes, this is also a versatile dish. These salmon kebabs on skewers can be had as an appetizer. It also tastes great as a wholesome dinner served with a salad and flavored rice.
Salmon has a great flavor on its own, so it needs minimal seasoning. That makes it even easier to cook these salmon kabobs in the oven. What more, since salmon has enough fat which also keeps it moist (no worries, it is the heart-healthy unsaturated fat), you don’t even need a single drop of oil to cook!
Love fish? Try these easy fish cakes, healthy baked panko-crusted fish or the lemon-mustard baked fish.
Health benefits of salmon
As we all know, salmon is one of the superfoods with numerous health benefits. Salmon is a highly nutritious fish, rich in heart-healthy omega-3 fatty acids, along with protein, niacin, selenium, magnesium, vitamins B6 and B12. It is also one of the few good sources of vitamin D and has virtually zero carbohydrates, all of which make it one of the healthiest foods.
One of my family’s favorite baked salmon recipes, I love salmon not only for its health benefits but also for its rich flavor and ease of cooking.
Ingredients
- Fresh salmon fillets: 2 medium-sized fillets for one batch of this recipe.
- Vegetables: onions, bell peppers.
- Spices: ginger garlic paste, chili powder (or cayenne pepper), salt and black pepper.
- Saffron is the special spice that gives the characteristic color and flavor to this kebab recipe.
- Lime juice: For the tangy flavor to balance the spices.
- Yogurt: This recipe has no oil, no butter, no cream, yet the kabobs are so creamy. The secret lies in the yogurt that keeps these salmon kabobs tender and juicy.
- For those of you who have been following this blog, it should come as no surprise since you know my love for yogurt. Yogurt features in many of my recipes from marinades (tandoori chicken, baked chicken legs) to sauces (breaded shrimps, tandoori cauliflower).
How to cook salmon kabobs in the oven
- Preheat the oven. Season the cubed salmon with salt, pepper and lime juice.
- Mix all ingredients for the marinade.
- Add marinade to salmon.
- Add onions and peppers.
- Mix everything together.
- Thread onto skewers and bake!
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You are 15 minutes away from enjoying the juicy melt-in-your-mouth salmon kabobs with a bonus of crunchy roasted vegetables!
Tips to cook the best salmon kabobs
- The secret to baking top-notch salmon kabobs is the temperature at which they are cooked and the baking time. The kabobs should not get overcooked and rubbery. The best way to cook the kabobs is at 120°C/ 250°F for 15 minutes. Cooking at this temperature gives salmon kebabs that are soft and juicy.
- Marinate longer to get the best results. You can marinate salmon for up to 1 hour.
Variations
- The peppers and onions remain crunchy since we are cooking at low temperatures for a short time. If you like them softer and well cooked, thread them in separate skewers and cook at 200°C/ 400°F for 20 to 25 minutes. (after removing salmon from the oven.)
- The salmon will be pink, even if it’s cooked through. If you want your salmon kebabs browned, baste with a little olive oil before baking.
Common questions
How do you keep salmon moist while cooking?
Baking at temperatures as low as 120°C/ 250°F keeps salmon soft and juicy while ensuring that it is perfectly cooked and flaky, too. Cooking at low temperatures is also healthier since it keeps the omega-3 fats in the salmon intact. Though in this recipe we don’t use fats like oil or butter to cook salmon, the moisture is locked in by the yogurt-lime marinade.
How do I cook salmon so it’s not fishy?
Baking with spices, lemon and yogurt is the best and healthiest way to cook salmon. The unique yogurt marinade with aromatics like saffron, ginger and garlic helps remove the fishy smell and gives a creamy spicy flavor to salmon.
Is it better to bake fish covered or uncovered?
Baking uncovered helps brown the fish on the outside while keeping it moist on the inside. Covering with foil and baking will steam the fish, making it softer but will not brown the fish. Both are healthier alternatives to pan-frying and result in tender juicy fish fillets.
What do you eat salmon kebabs with?
- Enjoy on its own as an appetizer.
- lemon garlic quinoa as a healthy protein-rich dinner.
- vibrant lentil salad or simple Indian chickpea salad for a healthy low carb Indian dinner.
- beet orange salad.
- no-mayo coleslaw.
- lemon (brown) rice.
- cauliflower rice stir fry for a low-carb dinner.
More seafood recipes
Easy oven baked salmon kabobs (skewers) recipe
Ingredients
- 550 grams salmon fillet 1.2 pounds (2 medium sized fillets)
For seasoning
- 1/2 tsp pepper
- 3/4 teaspoon salt
- 1 tablespoon lime juice
For the marinade
- 2 teaspoon ginger garlic paste
- 2 tablespoons Greek yogurt
- 1 teaspoon chili powder/ cayenne pepper
- 1/4 teaspoon saffron
Vegetables
- 2 onions cubed, with segments separated
- 1 cup red bell pepper cubed
- 1 cup green bell pepper cubed
- coriander leaves/cilantro for garnishing
Instructions
- Clean the salmon and chop into 1-1/2 inch cubes. Dice the onions and bell peppers into 1 inch cubes.
- Season the salmon with salt, pepper and lime juice. Keep aside for 5 minutes while you prepare the marinade.
- Mix the ingredients for the marinade in a small bowl.
- Add the marinade to the salmon and mix well.
- Toss the cubed onions and peppers along with salmon and mix well. Let them marinate for 10 minutes. (note1)
- Preheat the oven to 120°C/ 250°F. Thread the salmon with the vegetables onto the skewers as shown.
- Arrange the skewers on a baking tray or sheet pan and place in the middle rack of the oven. (remember to line the dish with baking paper to catch the drippings so that cleaning up becomes easier)Bake for 15 minutes. Check for doneness using a fork to push through the flesh. The salmon kabab should still be pink but should flake easily.
- Drizzle some lime juice, garnish with coriander leaves and enjoy!
Notes
- If time permits, marinate the salmon longer. It can be marinated up to 1 hour in advance.
- The ginger and garlic paste can be replaced with powdered versions. (halve the quantities- 1/2 teaspoon each)
- Ensure that you set the oven at the specified temperature and not higher. Cooking at a low temperature gives you perfectly cooked tender, juicy salmon skewers.
- This recipe can be easily multiplied and is perfect for entertaining. The marinating time and cooking time remain the same, whatever the quantity of kabobs you plan to make. Just ensure that you have enough baking trays!
- You can find more tips in the post above.
- The peppers and onions remain crunchy after cooking. If you want vegetables that are softened and well-cooked, thread them in separate skewers and cook them separately. Bake them at 200 °C/400 °F for 25 minutes.
- Since this is a baked recipe, the salmon will still be pink after cooking. If you like well-browned salmon, brush the salmon and vegetables with olive oil before placing them in the oven.
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Thank you and happy cooking!
– Sheeba.
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These look delicious and so colourful! Great summer food 🙂
Thank you, Helen!
I could eat salmon every day and these look absolutely delicious! Will definitely be trying the next time I BBQ – thanks for the recipe.
Thank you!
Love the sound of these – I’m always looking for new ways with salmon!
That’s true, you can get creative with salmon since it is so easy to cook and delicious!