Grilled Salmon Skewers with Cucumber, Red Onion, and Honey-Dill Lemon Glaze
Original salmon skewers with firm cucumber chunks and red onion, grilled over medium-high heat and brushed with a glossy honey, lemon, dill, and garlic glaze. The result is fresh, juicy, and lightly caramelized, perfect for an elegant yet simple grilled meal.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 600 g skinless salmon fillet (cut into 1.25-inch cubes)
- 250 g cucumber (seeded and cut into thick chunks)
- 180 g red onion (cut into large chunks)
- 45 ml honey (for the glaze)
- 30 ml lemon juice (freshly squeezed)
- 1 piece lemon zest (yellow part only)
- 10 g fresh dill (finely chopped)
- 8 g garlic (finely minced)
- 30 ml olive oil (divided)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat the grill to medium-high heat, about 425 °F / 220 °C.
- 2
2. In a small bowl, mix the honey, lemon juice, lemon zest, dill, garlic, and 1 tablespoon olive oil. Set this glaze aside.
- 3
3. In another bowl, combine the salmon, cucumber, and red onion. Add the remaining 1 tablespoon olive oil, salt, and black pepper. Toss gently to coat everything without breaking the salmon.
- 4
4. Thread the skewers, alternating salmon cubes, cucumber pieces, and red onion until all ingredients are used.
- 5
5. Clean and lightly oil the grill grates. Place the skewers on the hot grill and cook for 4 to 5 minutes per side, maintaining about 425 °F / 220 °C.
- 6
6. During the last 2 minutes of cooking, brush the skewers with the honey, lemon, and dill glaze, turning once more so they lightly caramelize without burning.
- 7
7. Remove the skewers when the salmon is just cooked through and still juicy, and the onion is tender with browned edges. Let rest for 2 minutes before serving.
- 8
8. Serve the skewers hot, with any remaining glaze briefly heated if you want to use it as an extra sauce.
Chef tips
Use a firm, less seedy cucumber so it holds its shape on the grill. Do not overcook the salmon; it should stay juicy to contrast with the fresh dill and lemon notes.
Substitutions
You can replace the dill with fresh parsley for a more classic herbal profile. The honey can be swapped for agave syrup if you prefer a more neutral sweetness.
