Grilled Mediterranean Salmon Skewers & Creamy Cucumber Pasta Salad is a refreshing and nutritious meal that’s perfect for warm weather. The salmon skewers, marinated in vibrant Mediterranean flavors, are grilled outdoors so you don’t heat up the house.
This dish is a harmonious blend of textures and flavors, making it an ideal option for a light and satisfying dinner.
This dish is not only delicious but also a satisfying meal that’s easy to prepare and perfect for summer. If you don’t want to use salmon, it can easily be replaced with steak or chicken, or keep it vegetarian.
Helpful Tips
- Marinate the salmon: Marinate the salmon in olive oil, lemon juice, garlic, and a mix of Mediterranean herbs (like oregano and thyme) for at least 20 minutes before grilling. This enhances the flavor and keeps the salmon moist and tender.
- Use metal skewers: For grilling, use metal skewers instead of wooden ones if you can. Metal skewers conduct heat more efficiently, ensuring the salmon cooks evenly. If you prefer wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Chill the pasta salad: Prepare the creamy cucumber pasta salad ahead of time and chill it in the refrigerator before serving. This allows the flavors to meld together and provides a refreshing contrast to the warm grilled salmon.
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Mediterranean Salmon Skewers & Creamy Cucumber Pasta Salad
Grilled Mediterranean Salmon Skewers with Creamy Cucumber Pasta Salad is a light and satisfying dinner. that's perfect for warm weather. The salmon skewers can be grilled outdoors so you don't heat up the house.
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Servings: 4 Servings
Calories: 471kcal
Ingredients
For the salmon skewers:
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (7 g) fresh thyme chopped
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 pound (454 g) salmon filet cut into 1” cubes
- 1/2 red onion quartered
- 1 zucchini thickly sliced
For the yogurt sauce:
- 1/2 cup (118 ml) Greek yogurt
- 1 tablespoon (15 ml) Extra virgin olive oil
- 1/2 lemon juiced and zested
- 1 garlic clove minced
- 1/3 cup (16 g) fresh dill stems removed, chopped
- 1/2 teaspoon (3 g) salt
- Pinch cayenne pepper optional
For the cucumber salad:
- 1 English cucumbers thinly sliced (about 10” long)
- 2 red onion thinly sliced and quartered
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 1/2 teaspoons (7 ml) red wine vinegar
- 1 teaspoon (2 g) dried oregano
- 2 ounces (57 g) dried penne pasta
- 1/2 cup (118 ml) plain full fat Greek yogurt
- 1/2 tablespoon (7 ml) lemon juice
- 1 clove garlic minced
- 1/4 cup (12 g) fresh dill chopped
- 1/2 teaspoon (3 g) salt plus more to taste
- 1/2 teaspoon (1 g) ground black pepper
Instructions
- In a large bowl, whisk together the lemon juice, zest, garlic, olive oil, oregano, thyme, salt and pepper.
- Place the salmon, onions, and zucchini in with the marinade and let it sit for 20 minutes.
- If using wooden skewers, soak them in water during that 20 minutes.
- To make the yogurt sauce, combine yogurt, olive oil, lemon juice, garlic, dill, salt, and cayenne, if using. Cover and refrigerate until the salmon is done.
- Thread the salmon, onions and zucchini onto the skewers. Season with salt and pepper.
- Heat your grill to 350° F. Brush the grill grate with oil to prevent sticking.
- Set the skewers on the grill, cover, and cook for 3 minutes per side, flipping with tongs halfway through cooking.
- Remove the skewers from the grill and let rest for 3-5 minutes.
- Serve with yogurt sauce.
For the cucumber salad:
- Slice the cucumbers and place them in a colander. Salt them well. Leave them to sit for 20 minutes. Pat them dry with a paper towel. This will take off most of the excess salt.
- Slice the onions thinly, then quarter them. Put them in a bowl of ice water for 10 minutes.
- In a small bowl, combine the olive oil, vinegar, and oregano. After 10 minutes, move the onions to this marinade for another 20 minutes.
- Cook the pasta according to the package instructions (less 1-2 minutes for al dente). Drain and run under cold water to stop the cooking.
- In a mixing bowl, combine the Greek yogurt, lemon juice, garlic, dill, salt, and pepper.
- Mix in the cucumbers, cooled pasta, onions and some of the marinade. You can add more if the salad seems dry.
- Toss everything together well. Taste and adjust for salt and pepper. Serve garnished with a little extra dill.
Notes
- Marinate the salmon in olive oil, lemon juice, garlic, and a mix of Mediterranean herbs (like oregano and thyme) for at least 20 minutes before grilling. This enhances the flavor and keeps the salmon moist and tender.
- For grilling, use metal skewers instead of wooden ones if you can. Metal skewers conduct heat more efficiently, ensuring the salmon cooks evenly. If you prefer wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Prepare the creamy cucumber pasta salad ahead of time and chill it in the refrigerator before serving. This allows the flavors to meld together and provides a refreshing contrast to the warm grilled salmon.
Nutrition
Calories: 471kcal | Carbohydrates: 30g | Protein: 32g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 955mg | Potassium: 1145mg | Fiber: 5g | Sugar: 9g | Vitamin A: 862IU | Vitamin C: 48mg | Calcium: 160mg | Iron: 3mg
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
