Oats Free Cilantro-Lime Salmon Cucumber Skewers
Bright, zesty, and genuinely impressive on a plate, these pan-seared skewers bring together tender salmon and cool cucumber rounds in a way that feels restaurant-worthy without much effort. The marinade does the heavy lifting — lime juice, lime zest, garlic, fresh ginger, turmeric, and cilantro come together into something aromatic and deeply flavorful in just 15 minutes. Turmeric gives the salmon a gorgeous golden hue, while the cucumber rounds stay crisp and refreshing against the seared fish. Because every ingredient here is naturally whole and grain-free, there's zero concern about hidden oat-based fillers, coatings, or thickeners that can sneak into store-bought marinades and spice blends. Everything gets cooked in a single skillet, which keeps cleanup minimal and the process totally approachable. Finished with a squeeze of fresh lime and a few cilantro sprigs, these skewers are the kind of dish that looks like you planned way further ahead 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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