Burgers and hot dogs can get old as the grilling season reaches its zenith. When you're longing for a light, elegant meal that can be quickly grilled, turn to fish kebabs. Salmon versions come together quickly after slicing fillets and one or two other ingredients into cubes. Possible salmon pairings for kebabs include folded lemon slices, mushroom caps and onion chunks. Dress them just before grilling by brushing on an oil-based liquid spiked with aromatics and other flavorings.
Prepare your grill for medium heat.
Soak wooden skewers in water for 30 minutes.
Whisk together your dressing in a small bowl. Use about 2 parts oil to 1 part vinegar and 1 part aromatics.
Cut the salmon fillets into 1-inch cubes.
Prepare the other kebab ingredients. Slice lemon slices thinly, if using, or peel onions and cut them into wedges. If you'll be using mushroom caps, brush them free of dirt and remove the stems.
Thread a salmon chunk on a wooden skewer, then follow it with one or two additional ingredients, before adding a second salmon chunk. Repeat with three other pieces of salmon, again alternating with the other kebab ingredients.
Repeat with the additional skewers until you've used up all of the salmon and additional kebab ingredients.
Brush the dressing over the kebabs, making sure to cover all sides.
Set the kebabs on the grill for 6 to 8 minutes, turning occasionally as the salmon and other ingredients cook.
Ellen Douglas has written on food, gardening, education and the arts since 1992. Douglas has worked as a staff reporter for the Lakeville Journal newspaper group. Previously, she served as a communication specialist in the nonprofit field. She received her Bachelor of Arts from the University of Connecticut.