Legume Free Cilantro-Lime Salmon Cucumber Skewers
Bright, zesty, and genuinely impressive on a plate, these pan-seared skewers bring together tender salmon cubes and cool cucumber rounds in a way that feels like restaurant food without the fuss. The marinade — built from fresh lime juice, lime zest, garlic, ginger, turmeric, and cilantro — soaks into the salmon in just 15 minutes, layering in warmth and citrus brightness before the skewers ever hit the pan. Cooking them in a hot skillet gives each piece a beautifully seared exterior while keeping the inside moist and flaky, hitting that perfect 145°F without drying out. The cucumber rounds aren't just a pretty spacer — they stay crisp against the heat and offer a refreshing contrast to the bold, herby salmon. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear: every single ingredient, from the olive oil down to the fresh cilantro garnish, is completely free of beans, lentils, peas, or any related ingredient. There's no need to audit a label or swap anything out — it just works as written. Serve with an extra squeeze of lime and a few cilantro sprigs, and you've got a dish that looks like you tried much harder than you actually did.
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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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