Low-Fat Low-Carb Low-Sugar

Grilled Salmon Rosemary Kebabs

Prep: 15 mins
Cook: 6 mins
Servings: 4

Use the sturdy rosemary branches, stripped of leaves, as skewers for these salmon kebabs; they’ll add a subtle, smoky flavor that hints of pine.


  • 1 pound center-cut wild caught salmon fillet, cut into 1-inch cubes
  • 1 pint organic cherry or grape tomatoes
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 2 teaspoons minced fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • ½ teaspoon sea salt
  • Freshly ground pepper, to taste

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%


  1. Preheat grill to medium-high.
  2. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers (we love to use sturdy, flavorful rosemary branches instead of skewers)
  3. Oil the grill rack (see Tip). Grill the skewers, carefully turning once, until the salmon is cooked through, 4 to 6 minutes total. Serve immediately and enjoy!


Secret to oiling the grill rack? Oil a folded paper towel, hold with tongs & rub over the rack.

Grilled Salmon Rosemary Kebabs

you may also like

Recipes We