1.5 lbs skinless, center-cut salmon fillet, cut into 1.5-inch cubes
1 large red bell pepper, cut into 1.5-inch pieces
1 large green bell pepper, cut into 1.5-inch pieces
1 large red onion, cut into 1.5-inch wedges
1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup fresh dill, finely chopped
3 cloves garlic, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Skip this step for metal skewers.
In a medium bowl, whisk together the olive oil, lemon juice, dill, garlic, salt, and pepper to create the marinade.
Pat the salmon cubes dry. Place them in a large bowl, pour two-thirds of the marinade over them, and gently toss. Marinate for 15-20 minutes. Reserve the remaining marinade.
Thread the marinated salmon, bell peppers, and red onion onto the skewers, alternating ingredients. Leave a small space between each piece.
Preheat your grill to medium-high heat (400-450°F). Clean the grates well, then oil them using a paper towel held with tongs.
Place the skewers on the grill. Cook for 6-8 minutes total, turning once halfway through, until the salmon is opaque and flakes easily.
During the final minute of cooking, brush the skewers with the reserved marinade.
Remove from the grill and let rest for 2-3 minutes before serving.
Notes
If using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling to prevent them from burning on the grill.