Grilled Bang Bang Salmon Skewers with Cucumber Salad.
We love these grilled bang bang salmon skewers! They are smoky and buttery, drizzled with creamy bang bang sauce and served over tangy cucumbers. Such a satisfying meal!
Summer dinner is the best!
These grilled bang bang salmon skewers are absolutely fantastic. They taste amazing – the salmon is tender, buttery and flaky. The bang bang sauce is creamy with a hint of spicy, just drizzled on top. And the base of quick tangy cucumbers gives you a refreshing crunch that really makes a difference.
This will be something you make over and over again! At least, I hope it is. Because for me, it most definitely is. I’ve been making a version of this for years and I’m not even close to getting sick of it!
My bang bang salmon is probably in the top five favorite recipes here on the site. Ours – and yours!
It is such a popular one but with good reason: it’s SO easy to make, it doesn’t take long at all and it’s just very satisfying overall.
The flavors are fabulous, the texture is great and the sauce makes everything better. I make a version of it almost every other week, just because it’s that easy. And the leftovers are great too. I love having them for lunch.
This is my grilled version of the recipe – with a lighter twist for the base. Nothing crazy, nothing fancy, in fact – barely anything new.
But cooking the salmon right on the grill makes it feel new, special and extra summery.
Skewering the salmon gives it the best smoky, charred flavor. Actually putting the salmon on the skewers is the only annoying part and it’s not too bad. Just make sure to cut it into big chunks that can easily be skewered! Then add in some lemon slices for an extra flavor pop.
The bang bang sauce is everything you want it to be! Creamy, spicy, sweet and brings this rich drizzle to the lighter salmon and cucumbers. You only need a tiny bit because it adds so much.
Speaking of, let’s talk about the cucumbers!
These are one of those crisp, refreshing dishes that tastes so good, you won’t believe that you don’t make it daily. Super simple but really packs a flavor punch, especially under grilled salmon.
First, thinly slice baby cucumbers.
Then, toss them in a mix of salt, sugar, rice vinegar and toasted sesame oil. Oh oh – and throw in some thinly sliced green onions too. More flavor, more crunch.
Mix this all up and you have the best easy cucumbers that you won’t be able to stop popping. They are super refreshing under the salmon.
This meal is so wonderfully light for summer but super filling at the same time. If it isn’t enough, you can always add some rice on the side too. And it’s just waaaaay too delish to pass up!
Grilled Bang Bang Salmon Skewers
Grilled Bang Bang Salmon Skewers with Tangy Cucumber Salad
Ingredients
bang bang sauce
- ½ cup mayonnaise
- ⅓ cup sweet thai chili sauce
- 2 teaspoons sriracha
- 1 teaspoon honey
- 1 teaspoon rice vinegar
salmon
- 2 pounds salmon,, cut into chunks
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 lemon, thinly sliced
- 4 green onions, thinly sliced
quick tangy cucumber salad
- 6 baby cucumbers, thinly sliced
- 4 green onions, thinly sliced
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon chopped chives
- 1 teaspoon chopped fresh dill
- 2 teaspoons sugar
- ½ teaspoon kosher salt
Instructions
- Make the sauce first. Whisk together the ingredients until creamy and smooth and combined. This stays great in the fridge for a few days.
- Season the chunked salmon all over with salt, pepper, smoked paprika and garlic powder - coat every inch. Skewer 4 or 5 pieces of salmon per skewer, adding a lemon slice at the bottom and in between a few pieces of salmon.
- Preheat your grill to high. Add the salmon skewers to the grill. Grill for 3 minutes then rotate and grill for another 3 minutes. If they need longer, rotate and grill for another 1 to 2 minutes at a time.
- Remove the skewers and drizzle with the sauce. Serve immediately with the cucumber salad!
quick tangy cucumber salad
- Place the cucumbers and green onions in a bowl. Whisk together the vinegar, oil, chives, dill, sugar and salt. Pour it over the cucumbers and toss well. Serve immediately!
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