Description
If you’re looking for a quick, flavorful, and healthy meal, these Easy Salmon Skewers with Chimichurri Sauce are a must-try! Juicy salmon cubes are grilled to perfection and topped with a vibrant, herby chimichurri sauce. Perfect for weeknight dinners, summer grilling, or meal prep!
Ingredients
For the Salmon Skewers:
- Salmon Fillet (1 lb, skin removed, cut into 1-inch cubes)
- Olive Oil (2 tbsp)
- Garlic (2 cloves, minced)
- Lemon Juice (1 tbsp)
- Paprika (½ tsp)
- Salt & Black Pepper (to taste)
- Wooden or Metal Skewers
For the Chimichurri Sauce:
- Fresh Parsley (½ cup, chopped)
- Fresh Cilantro (½ cup, chopped)
- Garlic (2 cloves, minced)
- Olive Oil (¼ cup)
- Red Wine Vinegar (2 tbsp)
- Lemon Juice (1 tbsp)
- Red Pepper Flakes (½ tsp, optional for spice)
- Salt & Black Pepper (to taste)
Instructions
Step 1: Prepare the Marinade
In a bowl, mix olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the salmon cubes and toss to coat. Let it marinate for at least 10 minutes.
Step 2: Make the Chimichurri Sauce
In a bowl, mix together chopped parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper. Stir well or blend in a food processor for a smoother texture. Set aside.
Step 3: Assemble the Skewers
Thread the marinated salmon cubes onto skewers. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
Step 4: Cook the Skewers
- Grill Method: Preheat the grill to medium-high heat. Grill the skewers for 2–3 minutes per side until salmon is cooked through.
- Oven Method: Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Stovetop Method: Heat a grill pan over medium heat and cook for 2–3 minutes per side.
Step 5: Serve & Enjoy
Drizzle the chimichurri sauce over the salmon skewers and serve immediately!
Notes
- Refrigerate: Store leftover skewers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat or in the oven at 350°F (175°C) for 5 minutes.
- Freeze: Freeze cooked salmon (without chimichurri) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Latin American-Inspired