Prosciutto Wrapped Salmon Skewers
Feb 19, 2020, Updated Dec 11, 2025
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These prosciutto-wrapped salmon skewers bake in minutes and make an easy salmon kabob dinner or holiday appetizer. Tender, flavorful, and perfect for any occasion.
Easy Salmon Skewers
If you need a quick salmon dinner or a fun holiday appetizer that feels a little fancy without any extra work, these prosciutto-wrapped salmon skewers are the move. This recipe features tender salmon wrapped in salty prosciutto, giving total chicken saltimbocca vibes, then baked on skewers until the edges turn crisp. They come together fast, they look impressive on a platter, and they disappear even faster on game day, New Year’s Eve, or any random Tuesday night when you just want something delicious.
Why You’ll Love This Salmon Skewers Recipe
- Oven-baked. Easy salmon skewers baked in the oven, and no grill needed. Perfect for those colder months when you still want salmon skewers or a quick “kabob-style” dinner without stepping outside.
- Quick. They cook in about 10 to 15 minutes, making them great for busy nights, as appetizers, or as a quick protein to add to salads and bowls.
- Versatile. Salmon kabobs work as a weeknight dinner alongside a bowl of creamy risotto, as a holiday or New Year’s Eve appetizer, or game-day finger food. They fit anywhere.
- Few ingredients, big flavor. All you need is salmon, prosciutto, olive oil, and pepper.
Ingredients You’ll Need
- Salmon fillets – Use frozen fillets that are only partially thawed because they’re much easier to slice and thread onto skewers. Fresh salmon works too, but pop it in the freezer for 20 minutes to firm up. Any variety (Atlantic, sockeye, coho) will work.
- Prosciutto – Avoid using bacon here because it takes too long to cook and stays chewy before the salmon is done. Pancetta is also too thick, so prosciutto really is the perfect fit.
- Olive oil – A light brush helps the prosciutto crisp while keeping the salmon moist. Avocado oil works, too.
- Freshly ground black pepper – Simple seasoning is all you need. Add a pinch of salt only if you want extra. The prosciutto is already salty on its own.
- Wooden skewers – Soak them for 10 minutes so they don’t scorch. Metal skewers also work.
How to Make Salmon Skewers Wrapped with Prosciutto
- Prep. Soak the wooden skewers in a bowl of water for 10 to 15 minutes. Preheat the oven to 425°F, line a baking sheet with parchment or foil, and set a rack on top.
- Slice the salmon. Partially thaw the salmon until it’s still firm but easy to cut. Slice each fillet lengthwise into long strips. You’ll need 8 pieces total.
- Thread the salmon. Thread each strip onto a soaked skewer, then wrap a slice of prosciutto around the salmon.
- Season. Brush each skewer with olive oil and season lightly with black pepper.
- Bake. Arrange the skewers on the rack and bake for 10 minutes, or until the salmon is cooked through and the prosciutto is crisp around the edges.
Air Fryer Method
Place the skewers in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 7 to 9 minutes, or until the salmon is cooked through and the prosciutto is crisp around the edges.
If you want extra crunchy prosciutto, add 1 more minute, but keep an eye on it so it doesn’t dry out.
Recipe Tips
- Don’t thaw the salmon all the way. Partially frozen salmon is much easier to slice into long strips and thread onto skewers without falling apart.
- Line the pan and use a rack. A rack helps the heat circulate around the salmon kebabs so the prosciutto crisps evenly. Lining the pan underneath makes for an easy cleanup.
- Keep an eye on cook time. Because the salmon is sliced into thin strips, it cooks quickly. Start checking at the 10-minute mark.
- Make it crispier. Pop the skewers under the broiler for 1–2 minutes at the end to crisp the edges.
- Swap out the prosciutto. If you don’t have prosciutto, thin serrano ham works too. (Bacon is a no-go; it takes too long to cook.)
- Add lemon flavor. A quick squeeze of fresh lemon over the skewers right before serving brightens everything up.
What To Serve With Salmon
The rich, savory flavor of these salmon kabobs pairs best with simple sides that won’t overpower the dish. Light, fresh vegetables are the way to go, such as my easy oven roasted vegetables, grilled corn, garlic herb grilled potatoes in foil, or lemon butter green beans. Each one adds just enough flavor to complement the salmon without taking over the plate.
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Salmon Skewers Recipe
Ingredients
- 1 pound salmon fillets, partially thawed
- 8 slices proscuitto
- 1 tablespoon olive oil
- freshly ground black pepper
Instructions
- Prep. Soak the wooden skewers in a bowl of water for about 10 minutes so they don’t burn in the oven. Preheat the oven to 425°F and line a baking sheet with parchment or foil, then set a rack on top. Set aside.
- Prepare the salmon. Take the partially thawed fillets and cut them into long pieces; you’ll need 8 in total. I get four fillets – they each weigh about 3 to 4 ounces – and I cut each fillet, longwise, into two pieces.
- Thread. Poke the skewers through each piece of salmon in a threading motion. Then wrap a slice of prosciutto around the salmon.
- Season. Brush each skewer with olive oil and season lightly with black pepper. Add a pinch of salt only if you want extra, but prosciutto is already salty.
- Bake. Arrange the skewers on the rack and bake for 10 to 12 minutes, or until the salmon is cooked through and the prosciutto is crisp around the edges.
- Serve. Remove the salmon kabobs from the oven and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
FAQs
Salmon skewers cook quickly, especially when sliced into thin strips. Bake them at 425°F for 10 to 12 minutes, or until the salmon flakes easily and its internal temperature reaches 145°F.
Yes! If you want a more classic salmon kabob flavor, grill them over medium-high heat for 6 to 8 minutes, turning once halfway through. Just make sure your skewers are soaked so they don’t burn.
You can assemble the salmon on skewers and wrap them in prosciutto up to one day in advance. Keep them covered in the fridge until you’re ready to bake. For the best texture, don’t cook them ahead because salmon dries out when reheated.
The salmon should flake easily with a fork and reach an internal temperature of 145°F. If you prefer it a little more tender and medium, pull it at 140°F.
Proper Storage
- Refrigerate. Store leftover salmon skewers in an airtight container for up to 2 days. For easier storage (and reheating), slide the salmon off the skewers before refrigerating.
- Freeze. You can freeze the salmon kebabs, but remove the prosciutto because it loses its texture. Keep them in the freezer for up to 1 mont.
- Reheat. Remove the salmon from the skewer and place it on a microwave-safe plate. Cover with a damp paper towel and heat for 30–45 seconds.
I am assuming that using fresh (not frozen) salmon will work the same way!
Yes! And partially frozen salmon will be easier to thread onto the skewers. 🙂
Oh my goodness! Where have these been all my life. I never thought to combine these 2 items but wow! So very good and very easy.
Thank you SO much, Krissy! 🙂
Is this 7 smart points or 2. I am confused. I am blue on ww
Thanks so much for bringing this to my attention! It’s actually neither. 😳 Blue points (freestyle points) would be 4. During my calculation, I think I messed up with the amount of servings. 🤦♀️
Salmon is Zero points, the 8 slices of prosciutto are 11 or 12, depending on which brand you get, and olive oil is 4 points. All of that equals 15, divided by 4 servings, that would equal to about 4 ww points.
Again, thank you! 🙏
Crispy prosciutto is the best! Wrapping it around salmon is such a tasty idea!
I never thought to combine prosciutto & salmon before! Genius. 🙂