Zesty lemon & herb salmon skewers are a flavor-packed dinner to make this week. Serve them over pearl couscous for a delicious, well rounded meal.
Lemon & Herb Salmon Skewers
Warmer weather calls for easy dinners that are filled with fresh herbs, all things citrus, and simple ingredients. These salmon skewers are the perfect summer meal that can be grilled indoor or outdoors, and are topped with a zesty lemon herb sauce.
I love serving them with pearl couscous (aka Israeli couscous), but they would be delicious over a salad, with roasted potatoes or even in a warm pita.
The lemon & herb sauce adds a refreshing flavor and is the perfect topper to these salmon skewers. It’s made with olive oil, fresh lemon juice, parsley, cilantro and a little mint.
You can use it on chicken, tofu, or your favorite protein.
How to make salmon skewers with pearl couscous
Season the salmon
Remove the skin off of the salmon and slice it into 1″ cubes. Toss the salmon cubes in a bowl with olive oil and your seasoning mix. Let it marinate while you cook the couscous.
Prepare the pearl couscous
Start by sauteeing half of an onion in olive oil for 7-8 minutes. Add in your couscous with water and salt and cook the couscous until all of the water is absorbed. Mix in fresh parsley and set aside while you prepare the salmon
Assemble the skewers
Place about 4-5 salmon pieces onto each skewer. I added thinly sliced lemon and blood orange slices in between some of the salmon for garnish.
Grill the salmon
Heat a grill pan on medium heat and coat in olive oil. Cook the salmon for about 10 minutes total, rotating the skewers every couple of minutes
Prepare the lemon herb sauce
Combine olive oil, lemon juice, fresh herbs, garlic, honey and salt & pepper in a bowl and mix together to prep the herb sauce. Serve over the salmon skewers with the pearl couscous
Tips & tricks
You can cook the salmon on an outdoor grill for about 10 minutes on high heat, and rotate them once in between. If you’re using wooden skewers, I suggest soaking the skewers in water for about 20 minutes before adding the salmon so that they don’t burn.
To prepare everything ahead of time, cook the couscous as instructed and assemble the seasoned salmon on the skewers. Refrigerate for a few hours before grilling, or even overnight.
This recipe is so flavorful and perfect for summer. I can’t wait for you guys to try it!
More salmon recipes you’ll love:
Coconut Curry Salmon
Honey Mustard Breaded Salmon
Tahini Maple Salmon Bites
Lemon Herb Salmon Skewers with Pearl Couscous
Ingredients
Salmon Skewers
- 1.5 -2 lbs salmon, skin removed
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Olive oil
- 8 -10 wooden skewers
- Optional: thinly sliced lemon and orange slices to layer between the salmon
Lemon Herb Sauce
- 3 tbsp olive oil
- 1 lemon, juiced
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 cloves garlic, crushed
- 1 tsp honey
- Salt & pepper, to taste
Pearl Couscous
- 1 1/2 cups pearl couscous
- 1 3/4 cups water
- 1/2 yellow onion, diced
- 1/4 cup parsley, chopped
- 1/2 tsp salt
- Olive oil
Directions
- Slice the salmon into 1 inch cubes then add them to a bowl. Lightly drizzle with about 1 tbsp of olive oil and mix in the spices listed. Toss together to combine. Let it marinate while you prepare the couscous.
- Heat a pot on medium heat and add about 1 tbsp of olive oil. Add in the diced onion and saute for about 7-8 minutes, until the onion becomes translucent.
- Add the couscous into the pot with the onions, then add the salt and water. Stir together, cover the pot and bring to a boil. Once boiling, reduce heat to simmer and cook for about 12 minutes, until all of the water is absorbed.
- Remove the pot from the heat and let it sit while you prepare the salmon. Before serving, mix in the chopped parsley and adjust salt to taste.
- Prepare the skewers by placing about 4-5 salmon pieces onto each skewer. I added 2-3 slices of citrus onto each skewer (see photos above), but this step is optional. Thinly slice lemon and/or orange slices, fold them in half and then fold them again and add them between some of the salmon pieces.
- Heat a grill pan (or regular pan) on medium heat and drizzle some olive oil to coat the bottom. Once the oil is hot, cook the salmon for about 10 minutes total, flipping every 2-3 minutes. You can grill these on an outdoor grill for about 10 minutes total on high heat, flipping once halfway.
- While the salmon cooks, prepare the lemon herb sauce by combining the olive oil, lemon juice, chopped herbs, garlic, honey and salt and pepper together in a small bowl or jar and mix well.
- Serve the salmon skewers over the pearl couscous, then spoon the herb sauce over the top when ready to serve.
Thank you, Cori! I’m so happy you gave it a try
A real delight! we loved it and it is now my husband’s favorite salmon dish. This worked exactly as written. Thank you so much for all your recipes, always a success!
This is so flavorful and so easy to put together! Will be making again.
Thank you, Sarah! I’m so happy you enjoyed it