Cashew Free Cilantro-Lime Salmon Cucumber Skewers
Bright, zesty, and genuinely impressive on a platter, these pan-seared skewers bring together tender salmon cubes and cool cucumber rounds in a way that feels like something you'd order at a nice restaurant. The marinade — built from fresh lime juice, lime zest, garlic, ginger, turmeric, and cilantro — only needs 15 minutes to work its magic, infusing every bite with bold, layered flavor. Threading the skewers with alternating salmon and cucumber keeps things visually striking while the cucumber adds a refreshing contrast to the warm, golden fish. A quick sear in olive oil over medium-high heat gets the salmon perfectly opaque and cooked through without drying it out. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts — no substitutions needed, no label-reading required. The whole ingredient list is clean and straightforward, so you can focus on cooking rather than worrying about what might be hiding in a sauce or spice blend. Finish with an extra squeeze of lime and a few fresh cilantro sprigs, and you've got a dish that looks and tastes like you really put in the effort.
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin removed, cut into 1-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh cilantro, finely chopped
For the skewers
- 1 large english cucumber, cut into 1-inch rounds
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of the olive oil, the lime juice, lime zest, garlic, ginger, turmeric, salt, black pepper, and cilantro until combined. Add the salmon cubes and toss gently to coat. Let the salmon marinate at room temperature for 15 minutes.
- 2
While the salmon marinates, cut the cucumber into 1-inch rounds. Thread the skewers by alternating 2 pieces of salmon with 2 rounds of cucumber on each 6-inch skewer, starting and ending with cucumber.
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