Grilled Bang Bang Salmon Skewers with Tangy 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!
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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