Grilled Salmon, Potato and Tomato Kebabs

Grilled Salmon, Potato and Tomato Kebabs |
  • Grilled Salmon, Potato and Tomato Kebabs
Posted on May 23, 2016

Disclosure: This post is sponsored by Rodelle. All opinions are my own. Thank you for supporting companies and brands that help keep my kitchen afloat!

This is my third grilling recipe in a row. Which I think makes this some kind of grilling hat trick.

Not that I have any baseline level of knowledge about organized sports (nor do I care, really), which makes me very unqualified to be throwing around phrases like “hat trick”. So let’s just pretend that I didn’t say that. OK?

I am, however, very qualified to talk about grilling. But even as a self proclaimed griller of ALL THE THINGS, I was missing one very important item in my arsenal: grilled salmon.

Kind of hard to believe, right? I have grilled some pretty unconventional things over the years, yet somehow I seemed to have overlooked a Summer entertaining staple like grilled salmon. Doh.

Well, I decided I couldn’t let another grilling season pass me by without tackling this problem. So I grabbed a gorgeous fillet of salmon and turned it into these healthy, crowd pleasing Grilled Salmon, Potato and Tomato Kebabs. Your Memorial Day party just got way tastier!

Grilled Salmon, Potato and Tomato Kebabs |

I know you’re all familiar with Rodelle’s amazing vanilla extracts and other baking essentials, but did you know that they also have a fabulous line of savory spices and spice blends too? Well, they do! I used their Herbes de Provence in this recipe, and the mixture of thyme, fennel, basil, savory and lavender perfectly compliments and brightens the flavors of the grilled salmon, potatoes and tomatoes. And I love that all that deliciousness comes from just reaching for a single bottle in my pantry. It makes cooking out-of-this world dishes super easy and fun!

Grilled Salmon, Potato and Tomato Kebabs |

If you’ve ever cooked salmon before, you’ve probably noticed that sometimes there is some white stuff that leaches out. That’s albumin. And it’s totally normal. But admittedly, it doesn’t look very pretty. The solution: a fish brine. The brine minimizes the amount of albumin that coagulates near the surface during cooking. And it also helps with overall moisture retention and seasoning, too. So definitely try it out next time you’re grilling or baking up some salmon!



Grilled Salmon, Potato and Tomato Kebabs

Yield: Makes 12-14 skewers

Grilled Salmon, Potato and Tomato Kebabs


  • For the Salmon
  • 1 1/4 lb salmon fillet, skin removed
  • 2 cups water
  • 2 tablespoons salt
  • 1 tablespoon agave nectar

  • For the Kebabs
  • 1 lb baby potatoes
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for brushing the grill
  • 2 tablespoons white/golden balsamic vinegar
  • 1 tablespoon Rodelle Herbes de Provence
  • 1/4 tsp. salt


  1. Brine the salmon. Cut the salmon fillet in half and arrange it so both pieces fit into an 8 X 8-inch baking dish. Stir together the water, salt and agave nectar. Then pour this liquid over the salmon. Cover and refrigerate for 30-60 minutes. Once finished, remove the salmon from the brine and rinse it briefly with cold water. Pat the salmon dry and then cut it into approximately 1-inch cubes.
  2. Meanwhile, cook the potatoes. Add the potatoes to a medium saucepan with enough cold water to cover them by about 1-inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are easily pierced with a small knife, about 10-12 minutes. Drain and set aside to cool slightly.
  3. Pre-heat your grill to medium-high.
  4. Prepare the kebabs. Thread the tomatoes, cooked potatoes and cubed salmon onto wooden or metal skewers. In a small bowl, combine the olive oil, balsamic vinegar, Herbes de Provence and the salt. Brush this dressing generously over all sides of the kebabs.
  5. Lightly oil your grill grates. Then add the kebabs and cook, turning once, about 6 minutes. The salmon is done when it’s opaque throughout. Carefully remove the kebabs from the grill and transfer them to a clean plate. Serve immediately.


  • Yes, please!! I need to get back to grilling ASAP and this looks like the perfect dish to start!


    • Get on that grill, girl!

  • These look delicious! What kind of salt do you use for the brine and the dressing? Thanks!


    • Hi Sally. I used regular kosher salt.

  • These are so absolutely perfect for this Memorial Day weekend!


    • Yes! Thank you, Matt!

  • Hi summer. I heart you. Beautiful!


    • Thank you so much, friend. I heart you too! 🙂

  • grilling hat trick . . hahah, I only know what that means b/c my old boyfriend was a hockey fanatic! 🙂 LOVE that you made kebabs!!!! with salmon!!!! love this so much!


    • Glad I could make you laugh, Alice. Kebabs of all kinds are a Summer staple!

  • I can not believe my fellow grill-er of all the things didn’t have a grilled salmon recipe on FK!? Whaaa? Sooooo glad you fixed that small problem, because these kebabs are FABULOUS, Liz!! Kebabs are quintessential summer grilling and I can’t wait to add these to my rotation! Loving the tomato and potatoes on here – meal completion perfection! Cheers, friend! xo
    P.s had no clue Rodelle had spices too, I’ll be sure to check them out!


    • I know, right? Massive oversight on my part re: the grilled salmon. Glad we’ve fixed that now. Phew! Definitely check out their spices. You’ll love them!

  • I didn’t realize that Rodelle had savory spices, and I love herbs de provence! We eat salmon all the time and this would be one great way to change things up!


    • I hope you try it out, Marcie!

  • I’m embarrassed to admit that I’ve never attempted to grill before…that’s my husband’s job haha! But I should definitely start learning so that I can make some grilled dishes. These kabobs look SO good! I eat salmon all the time, and am always looking for new ways to prepare it. Love this summer dish!


    • Oh my gosh, Gayle! You gotta get on the grill STAT! It’s so fun and easy. (Although if I had a husband willing to grill for me, I probably wouldn’t complain – lol!).

  • These kabobs look like a perfect way to use the grill during the summer months!


    • Thank you, Medha!

  • What a perfect summer meal! Food on sticks always taste better, too 🙂


    • Agreed! Thanks, Jennifer!

  • Gaaaaaah that salmon fillet looks PERFECT! I’ve never grilled salmon in kebab-form and am loving this brilliant idea! Those tomatoes probably pop sooo good in your mouth! Ugh, I need this for all the summer barbecues!


    • I like kebab-form. It’s so easy and basically everything you need for a meal on one stick!

  • You are the grilling master! All the reason for my asking about your recommendation for a grill. If I ever get around to it, I’ll actually buy one! : 0 !! I had no idea Rodelle has herbs de Provence! So yum! What a perfect addition to this grilling recipe. 😀


    • Yes, they have so many great savory spices that I know you’ll love. And get yourself a grill, girlfriend! Maybe I should have bought you one for your birthday!

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