Grilled Salmon Skewers, Lemongrass, Lime & Cucumber Salsa

Grilled Salmon Skewers, Lemongrass, Lime & Cucumber Salsa

Ingredients (serves 2)

300g salmon fillet, skin removed, cut 1-inch pieces
1 clove garlic, minced
2 teaspoons lemongrass (white part only), finely chopped
2 teaspoons ginger, grated
2 tablespoons lemon Juice
1 teaspoon dill, finely chopped + extra for garnish
1 tablespoon extra-virgin olive oil
Sea salt and cracked pepper
4 mini bamboo skewers
2 limes, thinly sliced
Lemon infused oil*optional
Cucumber Salsa
1 continental cucumber, thinly sliced
¼ cup coriander, torn
¼ cup shallots, thinly sliced diagonally


  1. Place salmon cubes, garlic, lemongrass, ginger, lemon juice, dill and olive oil in a bowl, toss to coat evenly. Season with salt and pepper, cover and refrigerate for 30 minutes.
  2. Soak skewers in water for 30 minutes so that they won’t burn on the barbecue.
  3. Thread 3 salmon pieces onto each skewer, alternating with lime slices. Preheat the barbecue grill plate or grill pan to high, and grill skewers for 2-3 minutes brushing with marinade and occasionally turning until the salmon is cooked to your liking
  4. Prepare cucumber salsa, peel cucumber sides with a vegetable peeler and place all ingredients in a bowl and toss.

To Serve

Arrange cucumber salsa on the side of 2 serving plates, garnish with coriander and dill on top and drizzle over a little lemon infused oil or lemon juice. Place 2 salmon skewers on each plate and serve.


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