Marks Daily Apple
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13 Jul

Salmon, Zucchini and Lemon Skewers

Salmon Skewers

The simple trick of threading lemon slices to these skewers adds a bright color and a light, tart flavor to the salmon and zucchini as they cook. A sprinkle of cumin and coriander and a dollop of chive-butter bring more mouth-watering flavor.

These skewers are great for parties – they look fantastic piled on a platter. Assemble the skewers ahead of time and they’ll only take a few minutes to grill when you’re ready to eat.

Pre-ground cumin and coriander work fine for this recipe, but seriously consider using whole cumin and coriander seeds, instead. Toast the seeds in a pan for a few minutes, grind them yourself in a coffee grinder and you’ll be rewarded with a spice blend that has a much bolder flavor and aroma.

Servings: 4

Time in the Kitchen: 40 minutes


  • 3 tablespoons butter (30 g)
  • 1 tablespoon finely chopped chives (15 ml)
  • 1 1/2 to 2 pounds of salmon, 1-inch thick and cut into 1-inch wide squares, skinned or not, your choice (450 to 900 g)
  • 2 lemons, thinly sliced
  • 2 to 3 small zucchini, thinly sliced
  • 1 teaspoon cumin seeds (or ground cumin) (5 ml)
  • 1 teaspoon coriander seeds (or ground coriander) (5 ml)
  • 3/4 teaspoon salt (5 ml)
  • 2 tablespoons olive oil (15 ml)


Prepare grill to medium heat. Or, if using an oven broiler, set to high heat.

Mash together the butter and chives. If the butter is unsalted, add just a pinch of salt. Smooth the butter into a small bowl and set aside.

If using pre-ground cumin and coriander, just combine them in a bowl with the salt.

If using cumin and coriander seeds, toast them in a dry skillet over medium-high heat until slightly darker in color and fragrant, 3 to 4 minutes.

Grind the seeds into a rough powder (a coffee grinder works well for grinding whole spices). Combine the cumin and coriander in a small bowl with the salt. Set aside.

Set your sliced lemon, zucchini and salmon in front of you with the skewers.

Step 1

Use two skewers to thread each kebob; this helps hold the pieces of salmon together better. Alternate salmon with zucchini and lemon slices. Fold the lemon pieces in half to skewer.

Brush the skewers lightly with olive oil. Sprinkle the mixture of cumin, coriander and salt on top.

Grill for 6 to 8 minutes, turning once or twice.

If using an oven, broil on high for 3 minutes on the second rack from the top.

Step 2

Turn the skewers and raise the oven rack to the top rung. Broil 1 to 3 minutes more, watching closely so the skewers don’t burn.

Serve the bowl of chive butter on the side.

Salmon, Zucchini and Lemon Skewers
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  1. This is so simple but on the other hand so delightful recipe! It never came to my mind to combine salmon with zucchini! Thanks for the tip!

    Earlene Blosser wrote on July 13th, 2013
  2. Looks delicious. I think we’ll be having these soon.

    Braden Talbot wrote on July 13th, 2013
  3. I just found lunch! On my way to the store to get some salmon now.

    Stacey wrote on July 13th, 2013
  4. This looks and sounds delicious. Doesn’t seem to tricky either. I hope I can pick these ingredients up from the market this weekend.

    Lauren Macaulay wrote on July 13th, 2013
  5. Looks delicious, I’ve never eaten grilled lemon slices though.. wouldn’t it be to overpowering? (especially with the skin still on?)

    Damian wrote on July 13th, 2013
    • Huge fan of lemon cooked in its rind and pickled whole lemons. When it’s done right, the fragrance of the skin is amazing and it overcomes the mild bitterness of the pith. It’s not for everyone – my dad and myself are addicted to eating them that way, but not many other people I know.

      If they’re cooked for too long they do become horrible – if you like roasting anything with lemon for the fragrance you’ll know how bitter they become by the end of the process. In this sort of cooked state they’re essentially inedible.

      Give it a try – if you don’t like the taste of the lemon flesh, the fragrance will permeate the food and still be well worth cooking it in alternating layers as the recipe sets out.

      Reventon wrote on July 13th, 2013
      • Cured lemons have a wonderful mellow flavor and add a depth of flavor. Think Moroccan style food.

        Paleo Bon Rurgundy wrote on July 14th, 2013
    • If anything, don’t eat the lemons and just let them add flavor to the salmon!

      I’m personally not a fan of consuming lemon slices, even if they’ve been baked/grilled with meat or fish, but they are certainly more palatable than raw, fresh lemon slices.

      Mark P wrote on July 15th, 2013
  6. Definitely something I want to sink my teeth into! I also love scallop kabobs!

    GiGi wrote on July 13th, 2013
  7. Mmmm, my husband is salmon fishing tomorrow, so here’s hoping!

    dkd2001 wrote on July 14th, 2013
  8. My husband and I made these this weekend and they were one of the best things we ever cooked on our grill. Will definitely make them again — soon!!
    Thanks Mark!

    Tracy & Dave wrote on July 22nd, 2013
  9. Very, very good. Light, but substantial. Nice spice with the lemon. Will try with shrimp next time.

    Jean wrote on July 31st, 2013

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