By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
345 cal · 35 min
Hearty Salmon Skewers over Brown Rice
Recipe GLPR375a09011d65b9
Tender, seasoned salmon cubes alternate with fresh pineapple and juicy cherry tomatoes on grilled skewers, finished with a bright squeeze of lemon. Served over fluffy brown rice for a satisfying, protein-packed main course.
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Ingredients
1 pound salmon fillet
kosher salt, to taste
freshly ground black pepper, to taste
paprika, to taste
3 cherry tomatoes
1 cup fresh pineapple, cubed
2 cups cooked brown rice
1 lemon
1/2 cup canola oil
wooden or metal skewers (4, about 10 inches long)
Directions
Cook brown rice according to package directions. Set aside and keep warm.
Cut salmon fillet into 24 half-inch cubes (about 6 cubes per skewer). Pat dry with paper towels. Season salmon pieces on all sides with kosher salt, black pepper, and paprika.
Cut cherry tomatoes in half. Cut fresh pineapple into half-inch cubes if not already prepared.
Thread ingredients onto each skewer in the following pattern: salmon cube, tomato half, pineapple cube. Repeat this sequence 3 times per skewer until all 4 skewers are loaded.
Heat canola oil in a large skillet over medium-high heat for about 1 minute until shimmering.
Carefully place skewers in the hot pan. Cook for 2 minutes, then turn. Repeat turning every 2 minutes, cooking for about 8 minutes total, until salmon is opaque throughout and reaches 145°F at the thickest part.
Squeeze fresh lemon juice over the skewers while they cook during the last minute.
To serve, divide cooked brown rice evenly among 4 plates, using about 1/2 cup per plate. Top each plate with 2 salmon skewers. Serve immediately with extra lemon wedges on the side if desired.
Comments
Salmon and skewers are reliably stocked at Harris Teeter, Food Lion, and Kroger locations throughout Charlotte, and brown rice, lemon, cherry tomatoes, and pineapple appear at every major chain without issue. At current prices, a 4-serving batch costs roughly $18–22 depending on salmon quality, landing at about $4.50–5.50 per serving, which is reasonable for a protein-forward weeknight meal. The stated 35 minutes is honest only if rice cooks while you prep and grill; realistically, plan 45 minutes start to finish because brown rice needs 40–45 minutes alone. The dish is family-friendly, reheats adequately (though salmon can dry out if overcooked on the second go), and doesn't demand constant attention once the rice is going and skewers hit the grill.
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