Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
3 Hours 30 Mins
Makes 6 servings

Spice-crusted salmon teams up with the smoky crunch of grilled cucumbers. (If you think cukes are best saved for gazpacho and tea sandwiches, you're in for a delicious surprise.) A creamy yogurt raita, spiked with fresh dill and tangy bits of pickled okra, cools it all down.

How to Make It

Step 1

Stir together first 4 ingredients in a bowl; transfer to a large zip-top plastic freezer bag. Add salmon, seal bag, and turn gently to coat. Chill 3 hours, turning occasionally.

Step 2

Meanwhile, stir together yogurt and next 4 ingredients; cover and chill until ready to serve. Soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

Step 3

Preheat grill to 350° to 400° (medium-high) heat. Scrape outside of cucumbers lengthwise using tines of a fork, scoring skin all the way around; cut into half moons.

Step 4

Remove salmon from marinade, discarding marinade. Thread salmon, cucumbers, and tomatoes alternately onto skewers, leaving a 1/8-inch space between pieces.

Step 5

Grill, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve with yogurt mixture.

Ratings & Reviews

BethBeach's Review

September 07, 2013

Holstrla's Review

May 28, 2013
One of our new favorite salmon recipes! I thought maybe an ingredient was missing, since the recipe references "the marinade" but the first 4 ingredients are dry and are more like a rub than marinade. So I added a little olive oil to the plastic bag. Yogurt was very good, even without the pickled okra. I've saved the recipe to make it again!