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!