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This grilled salmon skewer dish with cilantro marinade has become my go-to summer meal. It brings together tender salmon with fresh cilantro and citrus flavors for something that's both fancy and super tasty.
I first tried this during a trip to the Mediterranean coast and my family quickly fell in love with it. Even my kids who used to hate fish changed their minds once they tried these colorful, flavorful skewers.
Ingredients
- Fresh salmon: 500g cut into even chunks so everything cooks the same
- Fresh cilantro: a whole bunch to pack in tons of flavor
- Lime: juice and zest to balance out the rich salmon taste
- Garlic: two cloves to boost flavor without taking over
- Olive oil: good quality to coat and protect the fish while cooking
- Ground cumin: adds a gentle warmth and extra depth
- Mixed vegetables: for color, crunch and nutrients
- Wooden skewers: soak them beforehand so they won't burn up
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Step-by-Step Guide
- Making your marinade:
- Mix finely chopped cilantro with lime juice and zest, crushed garlic, olive oil and spices in a big enough bowl. This marinade makes the dish taste amazing, so take your time mixing everything well to get all those flavors working together.
- Marinating the salmon:
- Put the salmon chunks in the bowl and gently coat them with the marinade using your hands or a spatula. Cover with plastic wrap and let it sit in the fridge for at least 30 minutes but no more than 2 hours since the lime acid can start to "cook" the fish.
- Building your skewers:
- Thread marinated salmon pieces with bell pepper chunks, zucchini slices and onion wedges onto your soaked skewers. Don't pack them too tight or they won't cook evenly. This pattern looks great and mixes the flavors perfectly.
- Cooking them right:
- Heat up your grill, barbecue or pan to medium heat. Carefully place your skewers down and cook for 8-10 minutes, turning every 2 minutes for even cooking. The salmon is done when it flakes easily but still has a slightly translucent center.
Cilantro really works magic in this dish. I've found that using freshly picked cilantro instead of store-bought makes a huge difference in how everything turns out. My grandma from Marseille always told me that fresh herbs are the key to great fish dishes.
Storage and Prep-Ahead Tips
You can put these skewers together up to 4 hours before mealtime and keep them in the fridge. The marinade will keep working its magic during this time. Leftovers will stay good in an airtight container in the fridge for about 24 hours. I wouldn't freeze them though, as it ruins the nice texture of the cooked salmon.
Mix It Up
Feel free to try different veggies than what I suggested. I've had great results with pineapple, cherry tomatoes, and mushrooms too. Want it spicier? Throw some finely chopped fresh chili into the marinade. You can swap the salmon for shrimp or firm cod if you'd rather, just watch your cooking time.
Perfect Side Dishes
These skewers go great with lemon-flavored basmati rice or a quinoa salad for a complete meal. A mint yogurt sauce makes an awesome dip that goes really well with the flavors. For a fancier dinner, start with cold cucumber soup and finish with fresh fruit salad drizzled with mint syrup.
Frequently Asked Questions
- → How do I make the marinade for the skewers?
Mix together fresh cilantro, lime juice and zest, garlic, olive oil, cumin, mild chili, salt and pepper. Coat the salmon pieces in this mix and let them sit in the fridge for 30 minutes to 1 hour.
- → What vegetables can I add to the skewers?
Bell peppers, zucchini, red onions, mushrooms or cherry tomatoes all work great with salmon skewers.
- → What's the best way to cook them?
You can cook the skewers on a barbecue, in a grill pan, or in your oven. They'll take between 8 and 15 minutes depending on how you're cooking them.
- → Can I make these skewers ahead of time?
You can definitely prep the skewers a few hours early. Just keep them in the fridge and cook them right before you're ready to eat.
- → How do I keep the salmon from drying out while cooking?
Don't overcook your salmon. Use medium heat and take it off once it's tender and cooked through the middle.