Grilled Salmon Skewers with Leeks

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(Flavorful & Easy BBQ Favorite)

The Secret to Smoky, Juicy Salmon Skewers Everyone Will Love

There’s something about the smell of grilled salmon wafting through the backyard that instantly brings people together.

A flavor combo that’s elegant and backyard-friendly.

Maybe it’s the crackle of the flame, or that delicious char on the outside with juicy, flaky salmon on the inside. But when you add sweet, tender leeks to the mix? You’ve got a flavor combo that’s elegant and backyard-friendly.

These Grilled Salmon Skewers with Leeks are perfect for summer cookouts,

These Grilled Salmon Skewers with Leeks are perfect for summer cookouts, relaxed weeknight dinners, or even holiday entertaining when you want a lighter option. I’ve served them at everything from Fourth of July parties to Christmas Eve seafood spreads.

This recipe is your year-round go-to.

Whether you're using a charcoal grill in July or a grill pan indoors in February, this recipe is your year-round go-to.

Let’s walk through exactly how to make them—with zero guesswork and pro-level results.

📋 Recipe at-a-Glance

Detail	Time/Amount
Prep time	15 minutes
Marinating	20–30 minutes
Cook time	~10 minutes
Total time	~45–55 minutes
Yield	Serves 4 people

🛒 Ingredients You’ll Need

1.5 lbs skinless salmon fillet, cut into 1½-inch cubes
2 large leeks, trimmed, cleaned, and sliced into 1½-inch thick rounds
3 tablespoons olive oil
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
2 garlic cloves, finely minced
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Optional garnish: chopped fresh dill or parsley, lemon wedges
Skewers: Metal or wooden (if using wooden, soak in water for 30 minutes before grilling)

🔪 Essential Utensils for This Recipe

🔥 Step-by-Step Instructions

Step 1: Prepare the Skewers (If Using Wooden)

If you’re using wooden skewers, place them in a shallow pan or tray of water and soak them for at least 30 minutes. This prevents them from burning on the grill.

Step 2: Prep the Salmon and Leeks

Remove the skin from the salmon if it’s still on.
Using a sharp knife, cut the salmon into 1½-inch cubes. Try to keep pieces as uniform as possible for even cooking.
Trim the dark green tops and root ends off the leeks. Slice them into 1½-inch rounds, and separate any very large rings into layers.
Wash the leek rounds thoroughly. Leeks can hide dirt between their layers. Submerge them in a bowl of water, swish gently, then drain and pat dry.

Step 3: Make the Marinade

In a small bowl, whisk together the following:

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
2 minced garlic cloves
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Taste the marinade. It should be tangy, slightly smoky, and seasoned just enough to bring out the salmon's natural flavor.

Step 4: Marinate the Salmon

Place the cubed salmon into a large mixing bowl.
Pour the marinade over the salmon and gently toss until each piece is well coated.
Cover the bowl and let the salmon marinate in the refrigerator for 20 to 30 minutes.
Do not marinate longer than 45 minutes—too much lemon juice can start to "cook" the salmon (like ceviche) and change its texture.

Step 5: Assemble the Skewers

Once marinated, thread the salmon cubes and leek rounds alternately onto your skewers.
Leave a small gap between each piece to allow for even cooking. Avoid cramming the pieces tightly together.

Pro Tip: Handle the salmon gently while skewering to avoid breaking the pieces.

Step 6: Preheat and Oil Your Grill or Grill Pan

Preheat your grill (gas or charcoal) to medium-high heat.
If using a stovetop grill pan, preheat over medium-high for about 4–5 minutes.
Lightly oil the grates or grill surface to prevent sticking.

Step 7: Grill the Skewers

Place the skewers on the grill, directly over the heat.
Grill for 2½ to 3 minutes per side, turning gently with tongs.
Grill all four sides for an even sear—this should take about 10–12 minutes total, depending on the thickness of your salmon.

You’ll know the salmon is done when it turns opaque and flakes easily with a fork. Avoid overcooking or the salmon may become dry.

Step 8: Rest and Garnish

Transfer the grilled skewers to a plate or tray and let them rest for 2–3 minutes before serving.
Garnish with chopped dill or parsley and a fresh squeeze of lemon juice.

🍽️ Serving Suggestions

Serve your grilled salmon and leek skewers with:

Lemon herb couscous
Grilled zucchini or asparagus
Fresh cucumber salad with dill and vinegar
Wild rice or quinoa pilaf
Toasted pita and tzatziki

🍷 Pairing Ideas

Beverages:

Chilled Sauvignon Blanc or Pinot Grigio
Sparkling water with lemon and mint
Summer shandy or light lager
Cucumber gin fizz

🌿 Ingredient Variations & Customizations

For a Mediterranean twist:
Add cherry tomatoes, pitted Kalamata olives, or marinated artichoke hearts to the skewers.

Make it spicy:
Add ½ teaspoon crushed red pepper flakes to the marinade, or serve with a drizzle of harissa yogurt sauce.

Vegan version:
Use large cubes of marinated tofu in place of salmon. Brush with the same marinade and grill until golden. Sub grilled mushrooms or eggplant for the leeks.

Gluten-free:
This recipe is naturally gluten-free—just double-check your Dijon mustard label to be sure.

❓ FAQs & Troubleshooting

Can I make this ahead of time?
Yes. You can marinate the salmon and pre-thread the skewers up to 4 hours in advance. Keep them refrigerated and bring to room temperature before grilling.

How do I keep salmon from sticking to the grill?
Make sure your grill is preheated and oiled well. Also, avoid flipping too early—let the salmon naturally release when it’s ready to turn.

Can I use frozen salmon?
Yes! Thaw completely and pat dry before marinating.

What’s the best way to clean leeks?
Slice and submerge the leek rounds in cold water. Swirl gently to release any sand or grit, then lift out and drain.

What if I don’t have a grill?
Use a stovetop grill pan or broil the skewers in the oven on a foil-lined baking sheet. Broil 3–4 inches from the heat source for 3–4 minutes per side.

🎉 Final Thoughts: Make These Skewers Your Signature Dish

These salmon and leek skewers are the kind of recipe that gets requested again and again. They’re smoky, tender, and flavorful—without a ton of prep or complicated steps.

Serve them up at your next BBQ, holiday dinner, or casual Sunday lunch. I promise, they’ll be a hit.

📣 If you make these, let me know in the comments—what’s your favorite side dish to serve with salmon?

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