Pistachio Free Cilantro-Lime Salmon Cucumber Skewers
Bright, zesty, and genuinely impressive on a platter, these pan-seared skewers bring together tender salmon and cool cucumber rounds in a way that feels restaurant-worthy without the fuss. The marinade does the heavy lifting — lime juice, lime zest, fresh ginger, garlic, turmeric, and cilantro come together in minutes and infuse the salmon with layers of flavor before it ever hits the pan. A quick 15-minute soak is all it takes, making this a realistic weeknight option that still tastes like you planned ahead. Threading the skewers with alternating cucumber rounds keeps the fish moist during cooking and adds a refreshing crunch against the seared, golden exterior. Everything cooks in a single skillet over medium-high heat, so cleanup is minimal and the results are consistent — just flip once and pull them when the salmon hits 145°F. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients, and every component is straightforward and easy to verify at the store. Finish with a squeeze of fresh lime and a few cilantro sprigs, and you've got a dish that looks as good as it tastes.
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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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