Ingredients
4 salmon fillets (about 6 oz each), cut into 1-inch cubes
1/4 cup fresh lemon juice
2 tbsp olive oil
1 tbsp fresh dill, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
For the yogurt sauce:
1 cup plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
1 small shallot, finely chopped
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
In a bowl, combine lemon juice, olive oil, dill, garlic, salt, and pepper. Add salmon and marinate for 20 minutes.
Thread salmon cubes onto 8-inch metal skewers, leaving slight gaps between pieces.
Preheat grill to medium-high (375°F). Brush skewers with remaining marinade and grill for 5-6 minutes per side, until salmon is opaque and flakes easily.
While salmon cooks, prepare yogurt sauce: whisk yogurt, lemon juice, dill, shallot, garlic, salt, and pepper in a small bowl.
Serve skewers with yogurt sauce alongside lemon wedges and fresh dill for garnish.
Notes
Marinate no longer than 30 minutes to avoid over-tenderizing salmon.
Use soaked wooden skewers if preferred; ensure they are soaked in water for 30 minutes first.
Sauce can be refrigerated for up to 2 days.
Substitute shallot with 1/4 cup finely chopped green onion if unavailable.
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free, Low-Sugar
Nutrition
- Serving Size: 1 skewer + 2 tbsp yogurt sauce
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg