Bold, Caribbean-inspired jerk salmon kabobs! Tender, ButcherBox wild-caught Alaskan sockeye salmon is marinated in a spicy jerk sauce, then grilled with scallions. An easy, 4-ingredient recipe that’s packed with flavor and ready in minutes. Grill up this island-inspired dish for your next cookout! 🔥🌶️🌴

This jerk salmon kabob recipe is sponsored @ButcherBox, who delivers premium, no-junk salmon straight to your door.🙌 They hooked me up with the wild-caught Alaskan sockeye salmon, but I don’t recommend what I don’t like. And I’m currently obsessed with the commitment to quality and convenience of these protein packed boxes. But even if you don’t have ButcherBox, you can still make this recipe with your favorite fresh salmon. Just remember, the best results come when you start with good ingredients.

ICYMI, I’ve been spinning the block ButcherBox to make these insanely good jerk salmon kabobs! 🔥 Lemme ‘splain why they’re living rent free in my head.

II made these kabobs for the first time when my first ButcherBox arrived and have been craving them ever since. I couldn’t wait to re-up with my second box. The bold Caribbean marinade and juicy sockeye salmon are a match made in heaven – it’s a flavor combo that hits every time.

Unfortunately my cravings hit during a rainstorm, but even a straight up downpour couldn’t stop me. As soon as I saw a short break in the clouds I made a run for it, fired up the grill and got my socks wet in the process, but it was soooo worth it. 🤌

ButcherBox’s salmon is stupid good and in just a few minutes on the grill and I had tender, flaky jerk salmon kabobs that I paired with rice and topped with crumbled feta, cucumber and tomato salad, mango salsa, and a creamy sour cream and Greek yogurt blend. I seriously cannot wait for you to try this recipe.


What is Butcherbox?

What makes this recipe so fantastic? For starters, it uses high-quality ButcherBox Sockeye Salmon. These premium cuts of fresh salmon cook up in a matter of minutes, ensuring a healthy and flavorful meal. The grill does most all of the work, making it an excellent fast weeknight dinner! 

ButcherBox offers a variety of cuts and proteins to suit your needs, making it convenient and easy to find precisely what you’re looking for. They’re also committed to sustainable and ethical practices, so you can feel good about the meat you put on the table. You can even source it from the farmer, so you know exactly where your food is coming from.

ButcherBox delivers high-quality meat right to your doorstep, making weeknight dinners easy and convenient. They offer two subscription options to fit your lifestyle.

  • Custom Box: Feeling like a kitchen whiz? Craft your box by selecting your favorite cuts from their over 25 options. This allows you to fully customize your protein needs, with boxes ranging from 9-14 lbs of meat (around 30 meals) for $169.
  • Curated Box: Let ButcherBox curate a delicious selection of cuts for you, perfect for everything from weeknight meals to date night sizzlers. For $146 per box, they choose a variety of 8-11 lbs of meat (around 24 meals).
Don’t sleep on the latest @butcherbox offer yall! New members get free salmon, steak tips or chicken breasts for a year! It is only good through 5/30! CHECK OUT OFFER DETAILS(affiliate link).

What are Salmon Kabobs?

Salmon kabobs, also known as salmon skewers, are seasoned or marinated with olive oil, garlic, fresh herbs, salt and pepper, and red pepper flakes to make tasty Mediterranean salmon kabobs, but the options for flavoring your salmon kabobs are unlimited.

You take soaked wooden skewers or metal skewers and pierce the cubed salmon with a variety of vegetables, such as red onion, bell peppers, zucchini, or cherry tomatoes, in between to add flavor and texture to your salmon kebabs.

Key Ingredients

  • Fresh Salmon: Butcherbox Wild Caught Alaskan Sockeye Salmon filets are the MVPs of this recipe! These premium seafood options are frozen fresh at sea. The sockeye salmon filet are thinner compared to the thick salmon filets commonly found in the grocery store but that’s because Atlantic salmon is farmed raised while sockeye are the “real and natural” salmon which is why they’re smaller filets.
  • Jerk Paste: You can make your own jerk paste or use a store-bought version like Walkerwood or Graces. Both of them have all the flavorful marinade ingredients required to make this grilled salmon.
  • Olive Oil: My goal was to make this a healthy meal for my family, and using olive oil for grilled salmon kabobs was the perfect healthy oil to ensure the sockeye salmon didn’t dry out. But keep in mind if you’re going to cook something longer over higher heat, I recommend using grapeseed oil or avocado oil to handle the high heat.
  • Green Onions: It wouldn’t be a jerk party without some green onions. You can use whatever vegetable you like but a word of caution to make sure it’s a smaller piece because these salmon skewers cook up really fast.

How to Make Jerk Salmon Kabobs

Here’s the quick guide on making these yummy grilled salmon skewers, but more detailed instructions are in the recipe card below.

  1. Cut the salmon length wise so that you can have longer strips to keep them from falling through the grill grates.
  2. To make salmon marinade, in a medium bowl combine olive oil and jerk paste, until smooth. Add salmon and gently toss in salmon so you do not break filets. Cover and place in the refrigerator for 30 minutes.
  3. While salmon is marinating, place wooden skewers in a large vessel to soak for 30 minutes. This will prevent them from burning while over the hot grill. Also, preheat grill to 375°F for direct heat cooking.
  4. Take two wooden skewers and place a piece of chopped green onion, then one of the salmon pieces, repeat one more time ending with green onion.
  5. Place salmon kabobs on the grill and cook for 2 minutes per side. Cooked salmon will have some white discharge but should still be moist and tender. Serve with your favorite summer sides and drinks.

Meiko’s Pro Recipe Tips

Here is the secret to making your grilled salmon kabobs go from bland to delicious. Following these tips will ensure amazing results every time you make this recipe.

  • Use Real Salmon: Use fresh salmon, although ButcherBox salmon filets come frozen they’re frozen immediately after catching. To thaw safely, place in a large bowl of cold water for about 30 minutes, you may need to change the water out once time. Then dry on a paper towel lined baking sheet to make sure you remove as much moisture as possible so the marinade can penetrate.
  • Stove top Cooking: If you do not have a outdoor grill and want to make this inside use a grill pan skillet or a indoor grill pan over medium heat, you may need to chop the wooden skewers in half so they can fit in the grill pan.
  • Which skewer is the best? There are a few options for skewers from metal, wood or bamboo skewers. I find that wooden skewers are the best.
  • Use a Sharp Knife: Ensure you’re using a sharp knife to slice the salmon, which helps prevent tearing. If the pieces do tear, transform them into salmon cubes that are just the right size for skewering, ensuring they won’t fall off during cooking.
  • Brighten the Flavor Up: Squeeze some lime or lemon juice over your grilled salmon skewers to add that last burst of flavor!
  • Add more Spice: My husband loves everything with a spicy note so feel free to use any hot and spicy versions of your favorite jerk marinade.

Looking for a Complete Meal? ️

The Jerk Salmon Kabobs pack a punch of flavor, yet even the seasoned chefs among us sometimes seek a more comprehensive meal plan. Here’s a straightforward and effortless menu that places the spotlight on the salmon, all without the need for additional preparation.

  • Starch: Steamed rice are a great way to make a light and hearty meal with the salmon kabobs for a fast and healthy meal prep.
  • Veggies: Yellow squash, zucchini, cherry tomatoes and red onions are great additions to the skewers. You can even saute them and serve on the side.
  • Drinks: In the summer I love to make a fresh pitcher of peach sweet tea or lemonade.
  • Dessert: No cookout is complete without a sweet treat. My go-to is my famous Bourbon Peach Cobbler, but with the grill already sizzling, I love to add a lighter touch. Grilling ripe peaches brings out their natural sweetness, making them the perfect match for my Grilled Peaches with Brown Sugar Whipped Cream. It’s a delightful way to end a meal on a sweet note.

Storage & Reheating Recommendations

Here’s how to store and reheat your leftover salmon kabobs the next day.

  • For the Fridge: Let the leftover cooked salmon cool completely. Then, store it in an airtight container for up to 3 days. Reheating is a breeze! Pop it in at 350°F for 5-8 minutes or until hot or reheat in a microwave-safe container for 2 minutes.

More Salmon Recipes You’ll Love

Prep Your Tools & Ingredients

Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links, which will not change your price but will share some commission to help support this blog.

Gather Your Tools:

  • Outdoor Grill or Grill Pan
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Wooden skewers

Recipe Prep

  1. Read & Plan – Take a quick minute to read through the entire recipe. This will help you anticipate the steps and move effiecntly in the kitchen.
  2. Measure – Gather your measuring cups and spoons, and meticulously measure out your ingredients as per the recipe. Pre-measuring ensures a seamless flow once you begin the cooking process.
  3. Quick Marinade – Grab your bowl and whisk up the quick salmon marinade. The jerk paste will do all of the work for you.
  4. Cut Salmon – Graba sharp knife again and slice it into two even pieces. Remember, be gentle and do not tear the salmon. Tearing will make the salmon prone to falling off the skewers.
  5. Prepare Sides: Get whatever delicious side you’re serving ready to go – rice, grilled vegetables, potato salad, or summer salad. Having your sides prepped and waiting will make serving a breeze!

Grilled Jerk Salmon Kabobs

Author: Meiko Temple
Bold, Caribbean-inspired jerk salmon kabobs! Tender, wild-caught Alaskan sockeye salmon is marinated in a spicy jerk sauce, then grilled with scallions. An easy, 4-ingredient recipe that's packed with flavor and ready in minutes. Grill up this island-inspired dish for your next cookout!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizer, Dinner, lunch, Main Course
Cuisine Caribbean
Servings 4
Calories 603 kcal


  • 1/2 cup olive oil
  • 1/4 cup jerk paste, see notes
  • 2 lbs. ButcherBox Atlantic Sockeye Salmon, affiliate link, sliced in half lengthwise
  • 1 bunch green onions, cut in 2″ segments
  • 16 wooden skewers


  • Marinate the Salmon: In a large bowl, mix the jerk paste with 2-4 tablespoons of oil to achieve a slightly thinner consistency. If your jerk paste is already spreadable, you may use less oil. Add the salmon filets to the bowl and ensure each piece is well-coated with the marinade. Let the salmon marinate for 30 minutes to infuse the flavors.
  • Prepare the Grill: While the salmon is marinating, prepare your grill. Clean the grill grates, then lightly oil them. Preheat your grill to a medium-high temperature, around 375-400°F.
  • Skewer the Salmon: To stabilize the salmon on the grill and make flipping easier, use two skewers for each set of filets. Thread two salmon filets onto parallel skewers, adding slices of scallion in between each piece of salmon.
  • Grill the Kabobs: Place the skewers on the preheated grill. Grill the salmon kabobs for about 2-3 minutes on each side, or until the salmon is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of your filets and the heat of your grill. Remove the kabobs from the grill and serve hot.


Note: If using a jerk sauce that is thinner than a paste, you might not need the oil. Instead, lightly spray the salmon with cooking spray before placing it on the grill. This will help to prevent sticking and keep the kabobs moist.


Calories: 603kcalCarbohydrates: 8gProtein: 47gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gCholesterol: 125mgSodium: 343mgPotassium: 1408mgFiber: 5gSugar: 1gVitamin A: 4505IUVitamin C: 1mgCalcium: 78mgIron: 5mg
Keyword 30 minutes or less, Jerk salmon, salmon kabobs
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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