Bang Bang Salmon Skewers

Print Recipe

These salmon skewers are coated in an irresistible bang bang sauce and couldn't be easier to make!

Prep Time15

Cook Time7

Total Time22

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Sharp Knife & Chopping Board
Small Mixing Bowl (for sauce)
2x Medium Sized Mixing Bowl & Spatula (one for salmon, one for cucumber salad)
4x Skewers
Air Fryer or BBQ/Grill
Brush

Ingredients

Bang Bang Sauce

120g / 1/2 cup full-fat Mayonnaise
60ml / 1/4 cup Sweet Chilli Sauce
2 tbsp Sriracha
1 tsp Soy Sauce

Salmon Skewers

500g / 1lb boneless skinless Salmon, diced into 1-1.5" chunks
1 tsp Smoked Paprika
1/2 tsp EACH: Onion Powder, Salt, Chipotle Powder (see notes)
1/4 tsp EACH: Garlic Powder, Black Pepper
Oil Spray, as needed

Cucumber Salad

400g / 14oz Cucumber, thinly sliced into small pieces (see notes)
1/2 small/medium Red Onion, finely diced
3 tbsp Rice Vinegar (sub white wine vinegar)
2 tbsp finely diced Fresh Dill
1 tbsp Extra Virgin Olive Oil
1 1/2 tsp Sugar
1/2 tsp Salt
1/4 tsp Black Pepper

To serve

Cooked Rice

Instructions

In a small mixing bowl, mix together the mayo, sweet chilli sauce, sriracha and soy sauce until evenly combined.
In a medium-sized mixing bowl, coat the diced salmon in the seasoning until evenly covered. Take 1/4 cup of the bang bang sauce and mix it through. Leave to marinate whilst you prep the salad (or just for 15 mins or so).
In another medium-sized mixing bowl, whisk together the vinegar, oil, sugar, salt and pepper. Add the cucumber, onion and dill and toss until well-coated.
Thread the salmon onto 4 skewers, ensuring you leave a gap at both ends. Place in the air fryer, spray with oil then cook at 190C/375F for 6-8 minutes (timings will depend on the size of salmon pieces). Check at 6 minutes to see if the salmon easily flakes and is just about cooked through the centre. Continue cooking if needed, but be careful it doesn't overcook. If in doubt, pull it out early to check, as it can always go back in.
Remove the skewers and brush with your preferred amount of sauce. Use a fork to gently ply the salmon off the skewer, then serve with rice and cucumber salad. Enjoy!

Video

Notes

a) Chipotle powder - You'll find this in most supermarkets. I use 'medium' spice. If you can't find it just sub with regular chilli powder.

b) Cucumber salad - This is a fab addition because the tangy flavour balances out the sweetness of the bang bang sauce. It'll be quite tangy at first, but it mellows out as it rests. If you still find it too sharp, you can easily adjust with more sugar. You can make this ahead of time, just be aware the cucumber will sweat and it gets a little watery (I actually like this so you can drizzle the excess over the rice).

c) Slicing the cucumber - I like to slice it in half lengthways, then slice each half lengthways into thirds (so you end up with 6 long strips). Then just line them up and thinly slice into small pieces.

d) Air fryer alternative - You can cook these on the BBQ/Grill, just make sure you soak the skewers in water beforehand so they don't burn. You'll also need to keep turning the skewers so the salmon cooks on all sides. Just use your best judgment for timings based on how hot the BBQ is. You could also bake them at 200C/400F for around 10 minutes (timings will vary depending on size so just be vigilant past around 8 minutes).

e) Calories - per skewer with sauce.

Nutrition