These Blackened Salmon Kabobs are keto, low carb and gluten free! These skewers of grilled salmon and zucchini are perfect on their own or on top of a big salad!

These Blackened Salmon Kabobs have been on repeat all summer long. They are incredibly easy to make and insanely delicious. Last summer my sister and I went to Atlanta and we tried a Greek restaurant that had amazing salmon skewers. Ever since then the only way I want salmon is  cut into nice chunks and grilled!

I use a delicious spice rub for these, but you could easily switch up the flavor profile by using this Easy Jalapeno Lime Marinade to baste these keto kabobs! They would be amazing over some Cilantro Lime Rice for a light, Mexican-inspired bowl!

What ingredients do you need to make Salmon Kabobs?

These Blackened Salmon Kabobs feature a homemade blackened seasoning you will want on everything. It has basic spices you probably already have on hand–No sugar or fillers. Aside from the seasoning, you just need salmon fillets and a zucchini. They really are that easy! For specific measurements, keep scrolling down to the printable recipe card.

• Spices:  paprika, Italian seasoning, red pepper, onion powder, garlic powder, garlic salt, and pepper
• Salmon 
• Zucchini
• Butter
• Garlic
• Skewers/Kabobs

How do you make Grilled Salmon Kabobs?

1. Heat a grill to high heat (approximately 400 degrees)
2. In a small bowl combine all the spice ingredients and mix well. This creates a flavorful blackened spice rub that you will love! Combine the melted butter and garlic in a separate bowl and set aside.
3. Slice the zucchini and salmon fillets into small chunks, try to make them semi uniform in size so they cook at the same rate.
4. Sprinkle 3/4 of the seasoning mix on the salmon and make sure to completely cover the fish. Sprinkle the remaining 1/4 of the seasoning over the zucchini.
5. Thread the zucchini and salmon on skewers.
6. Salmon cooks quickly. Mine are perfect when they are cooked 8 minutes total. I cook 4 minutes, then turn and cook 4 more minutes. Cooking time will vary depending on the thickness of your salmon and zucchini.
7. Brush garlic butter over the kabobs — This adds even more great flavor! Feel free to skip the step if you’re following a low-fat diet. If you’re on a keto diet, this step is great because you want your fats! 

How to store and reheat grilled salmon kabobs?

If you’re lucky enough to have leftovers, place them in an airtight container in the fridge up to 3 days. To reheat, you can place underneath the broiler (watch it so it doesn’t burn), in the air fryer, or in a skillet on the stove. You can microwave, but I prefer the other methods because it doesn’t overcook the salmon as easily and the zucchini doesn’t get soggy.

What to serve with kabobs?

Kabobs are so easy, and they are easily paired with many different types of sides! I love serving these grilled salmon kabobs over this Cold Asparagus Salad or with this Greek Cucumber Salad. A bed of Cilantro Lime Rice or Mashed Cauliflower would complement the spicy seasoning and bulk up this low-carb meal, too! Marinated Mozzarella Balls would be the perfect appetizer or side dish, too!

More Keto Kabobs

• Keto Sesame Shrimp Skewers
• Grilled Chicken & Zucchini Skewers
• Grilled Shrimp & Vegetable Kabobs
• Orange Sesame Chicken Skewers
• Mediterranean Grilled Shrimp
• Grilled Greek Salmon Kabobs

Continue to Content

Blackened Salmon and Zucchini Skewers (Keto + Low Carb)

Yield: 2

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

These Blackened Salmon and Zucchini Skewers are keto, low carb and gluten free! These summer kabobs are perfect on their own or on top of a big salad!

Print

Ingredients

• 2 salmon fillets
• 1 medium zucchini
• Blackening Seasoning:
• 1 tablespoon paprika
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• Optional but recommended
• 1 tablespoon butter, melted
• 1 teaspoon minced garlic

Instructions

1. Heat a grill to high heat (approximtely 400 degrees)
2. In a small bowl combine all the spice ingredients and mix well.
3. Slice the zucchini and salmon fillets into small chunks, try to make them semi uniform in size so they cook at the same rate.
4. Sprinkle 3/4 of the seasoning mix on the salmon and make sure to completely cover the fish. Sprinkle the remaining 1/4 of the seasoning over the zucchini.
5. If using wooden skewers soak them in water 15-20 minutes. If using metal skewers lightly sprits them with cooking spray so the ingredients do not stick.
6. Thread the zucchini and salmon on skwers.
7. Salmon cooks quickly. Mine are perfect when they are cooked 8 minutes total. I cook 4 minutes, then turn and cook 4 more minutes. Cooking time will vary depending on the thickness of your salmon and zucchini.

Notes

Salmon is done when it flakes easily. Zucchini is done when it is fork tender.

Recommended Products

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• 
  Norpro 1934 Stainless Steel 14-Inch Skewers, Set of 6, Silver
• 
  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick

Nutrition Information:

Yield: 2 Serving Size: 2
Amount Per Serving: Calories: 413Total Fat: 15.4gCholesterol: 167mgSodium: 115mgCarbohydrates: 2.9gFiber: 0.8gProtein: 66.6g