I describe how tender wild‑caught salmon is marinated in a bold Caribbean jerk sauce, threaded onto skewers with scallions, and grilled to juicy, smoky perfection with minimal fuss.
Why You’ll Love This Recipe
I love how this recipe is bright, spicy, and fresh with almost no work. The jerk marinade infuses the salmon with Caribbean zing, and grilling gives it a smoky char. With just a few ingredients and about 35 minutes, I get restaurant-worthy kabobs that are flavorful, healthy, and perfect for cookouts or weeknight dinners .
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Jerk paste
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Salmon fillets (sockeye or your preferred variety)
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Green onions, cut into 2-inch segments
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Wooden skewers
directions
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I halve the salmon lengthwise into longer strips so they stay secure on the skewers and don’t fall through the grill grates.
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I whisk together olive oil and jerk paste until smooth, then toss the salmon gently to coat. I cover and refrigerate for about 30 minutes to let the flavor develop.
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While it’s marinating, I soak wooden skewers in water for at least 30 minutes to prevent burning, then preheat my grill to around 375–400 °F (190–200 °C) for direct heat grilling.
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I thread two parallel skewers per kabob: first a scallion segment, then a piece of salmon, repeat, finishing with scallion pieces to add flavor and stability.
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I place the skewers on the grill, cooking about 2–3 minutes per side until the salmon is opaque, flaky, and tender.
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I serve the kabobs immediately, optionally squeezing fresh lime or lemon juice over them for brightness.
Servings and timing
I get about 4 servings from this recipe. Prep and marinating take roughly 30 minutes, grilling about 5 minutes, so total time is approximately 35 minutes.
Variations
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I use whatever salmon I have—not just sockeye—and it always turns out amazing.
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I sometimes thread veggies like bell peppers, cherry tomatoes, or zucchini between salmon pieces to grill alongside.
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I’ll swap scallions for chunks of red onion or pineapple for color and flavor contrast.
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I add a light brush of lime‑garlic butter glaze after grilling for an extra flavor pop.
storage/reheating
I let any leftover kabobs cool fully, then store them in an airtight container in the fridge for up to 3 days. To reheat, I place on a baking sheet at 350 °F for 5–8 minutes until warmed through. A quick microwave reheat (about 2 minutes) also works if I’m in a hurry, though the exterior texture may be slightly softer.
FAQs
What kind of jerk paste should I use?
I typically go with a quality store-bought jerk paste like Grace or Walkerwood, but if I have time I mix my own blend of allspice, thyme, garlic, scallion, cinnamon, scotch bonnet, and spices to match my heat preference.
Can I grill indoors?
Yes—I’ll use a heavy grill pan or indoor griddle. I might check that skewers fit and reduce heat slightly, but the flavor is still excellent this way.
How do I prevent salmon from falling apart on skewers?
I cut thicker strips lengthwise and thread two parallel skewers per kabob. That gives structure and keeps the fish from breaking when flipped.
Can I make it less spicy?
Definitely—I reduce or omit the heat in the jerk paste, or mix it with extra olive oil. That retains flavorful seasoning without excessive spice.
What sides go well with these kabobs?
I love serving them with steamed rice, mango salsa, feta‑tomato cucumber salad, or grilled veggies. A creamy yogurt–lime sauce is also nice to balance the spice.
Conclusion
I find these grilled jerk salmon kabobs are a perfect blend of ease and bold flavor. They’re fast to prep, cook in just minutes, and deliver Caribbean flair with minimal ingredients. Whether for a sunny BBQ or simple dinner, they’re a favorite dish that always disappears fast at my table.
Print
Grilled Jerk Salmon Kabobs
- Total Time: ~35 minutes
- Yield: 4 servings
Description
Bold, Caribbean‑inspired jerk salmon skewers: tender sockeye salmon marinated in vibrant jerk paste, speared with scallions, and quickly grilled for a smoky, flavor‑packed meal.
Ingredients
½ cup olive oil
¼ cup jerk paste (store‑bought or homemade)
2 lb salmon (ideally wild‑caught sockeye), sliced lengthwise and cut into strips
1 bunch green onions, cut into 2″ segments
16 wooden skewers (soaked)
Instructions
In a medium bowl, whisk together olive oil and jerk paste until smooth. Add salmon pieces and toss gently until well coated. Cover and refrigerate for 30 minutes
While the salmon marinates, soak wooden skewers in water for at least 30 minutes to prevent burning, and preheat grill to around 375–400 °F
Thread each skewer with alternate pieces of salmon and scallion segments, using two parallel skewers per kebab for stability
Place the kabobs on the preheated grill and cook for about 2–3 minutes per side—or until the salmon is opaque, flakes easily, and has grill marks
Transfer to a platter and let rest briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
