These quick and simple salmon kabobs come together in just 25 minutes.

Salmon Kabobs with Old Bay Spice Rub

Remove skin from fish, if necessary, and discard. Cut fish into 1-1/4-inch cubes; place in a shallow dish. Combine oil and Old Bay seasoning in a small bowl. Rub mixture onto fish; set aside.

Preheat a charcoal or gas grill with oiled grill rack for direct cooking over medium-high heat.

Alternately thread fish and cherry tomatoes onto 4 10-inch skewers. Grill kabobs for 4 to 6 minutes or until fish easily flakes when tested with a fork (145 degrees) and tomatoes are charred, turning once halfway through. Grill lemon halves, cut sides down, alongside kabobs until charred. Squeeze charred lemon halves over kabobs and, if desired, garnish with parsley.

If using bamboo skewers, soak skewers in water for 30 minutes before using.