These grilled bang bang salmon skewers are smoky, buttery, and finished with a creamy bang bang sauce, served over a bright, tangy cucumber salad. A perfect, satisfying summer dinner.
Summer dinners don’t get much better than this.
These skewers deliver tender, flaky salmon with a buttery mouthfeel and smoky char from the grill. The bang bang sauce is creamy with a touch of heat and sweetness, and the quick cucumber salad adds a refreshing crunch that balances the richness. It’s a combination I make repeatedly because it’s easy, fast, and always satisfying.
This version is my grilled take on a favorite recipe. Grilling the salmon right on skewers brings extra smoky flavor and a summery vibe. Skewering is simple if you cut the salmon into large chunks that slide onto skewers easily; add lemon slices between pieces for a bright, citrus note.
The bang bang sauce is the finishing touch: creamy, slightly spicy, and slightly sweet. A little goes a long way to elevate the salmon and tie everything together.
The cucumber salad is simple and so refreshing. Thinly sliced baby cucumbers tossed with rice vinegar, toasted sesame oil, a touch of sugar, salt, and plenty of thinly sliced green onions create a crisp, tangy base that pairs perfectly under the warm salmon.
This meal is light but filling, ideal for warm-weather dinners. Serve as-is or with a side of rice if you want something heartier. Leftovers keep well and make a great lunch.
Grilled Bang Bang Salmon Skewers
Grilled Bang Bang Salmon Skewers with Tangy Cucumber Salad
4 people
Ingredients
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 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, to taste
- 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
- 1/2 teaspoon kosher salt
Instructions
- Make the bang bang sauce: whisk together mayonnaise, sweet Thai chili sauce, sriracha, honey, and rice vinegar until smooth. Refrigerate if not using right away.
- Season the salmon chunks all over with salt, pepper, smoked paprika, and garlic powder. Thread 4–5 pieces of salmon onto each skewer, tucking thin lemon slices between some pieces if desired.
- Preheat the grill to high. Grill the skewers 3 minutes on the first side, rotate, and grill about 3 more minutes. If needed, continue rotating and cooking 1–2 minutes at a time until the salmon is cooked through and charred to your liking.
- Remove skewers from the grill, drizzle with bang bang sauce, and serve immediately with the cucumber salad.
Quick Tangy Cucumber Salad
- Place the sliced cucumbers and green onions in a bowl. Whisk together rice vinegar, toasted sesame oil, chives, dill, sugar, and salt. Pour over the cucumbers, toss well, and serve right away.
This dish is light, flavorful, and perfect for warm evenings. The cucumbers keep things fresh while the bang bang sauce brings richness and a little heat. Enjoy the skewers straight from the grill, and don’t forget to save any extra sauce for dipping.
Yum yum yum.