Ingredients:
2 pounds(910 grams) center-cut skinless salmon fillet, cut into 2-inch (5-centimeter) chunks
2 tablespoonschopped fresh parsley
2 tablespoonschopped fresh mint
2 tablespoonschopped fresh chives
2 teaspoonsAleppo pepper
1 teaspoonground cumin
1 teaspoonfine sea salt
1/2 teaspoonfreshly ground black pepper
1/2 teaspoonnigella seeds
1/2 cup(120 milliliters) extra-virgin olive oil
1 red onion, cut into wedges
1 lemon (Meyer lemon, if available), cut into wedges
Directions:
Put the salmon in a resealable plastic bag. Combine the parsley, mint, chives, Aleppo pepper, cumin, salt, black pepper, and nigella in a small bowl. Add the oil and stir to moisten. Pour the herb mixture over the salmon, turning the chunks to coat. Seal the bag and marinate for 2 hours in the refrigerator.
Prepare an outdoor grill or preheat the broiler. Thread the salmon onto metal skewers, alternating with pieces of red onion. Grill or broil for 2 to 3 minutes per side for a slightly pink interior or to your preferred degree of doneness. Serve hot with the lemon wedges.