Salmon Skewers with Lemon-Cilantro Drizzle

Toss asparagus on the grates alongside the salmon to help fill your plate.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 3 tablespoons olive oil, divided
  • 1⁄4 cup finely chopped cilantro
  • 1 1⁄2 tablespoons lemon juice
  • 1⁄2 teaspoon lemon zest
  • 1⁄8 teaspoon salt, plus more for seasoning
  • 1 pound center-cut salmon, cut into 1-inch cubes
  • Ground pepper


  • Soak 8–10 bamboo skewers in water 30 minutes before grilling.
  • In small bowl, mix 2 tablespoons oil, cilantro, lemon juice and zest, and 1/8 teaspoon salt. Set aside.
  • Season salmon with salt and pepper. Toss in medium bowl with remaining 1 tablespoon oil. Thread salmon on skewers, using 2 skewers side-by-side with small gap (to stabilize fish on grill).
  • Preheat grill to medium-high. Grill salmon until opaque and flaky, about 5 minutes per side (safe internal temp. 145°F). Garnish with cilantro-lemon drizzle and serve. Refrigerate any leftovers.