Bang Bang Salmon Skewers
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Bang Bang Salmon Skewers

with Sesame and Coriander


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time10 minutes


serving amount

2 unit(s)

Bamboo Skewers

50 grams

Hot Sauce

48 grams

Sweet Chilli Sauce

2 unit(s)

Salmon Fillets

(Contains Fish)

½ bunch(es)


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

2 tsp


1 tbsp



Nutritional information

Energy (kJ)1431 kJ
Energy (kcal)342 kcal
Fat22.4 g
of which saturates3.7 g
Carbohydrate15.1 g
of which sugars12.4 g
Protein21.3 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Paper
Chopping Board
Baking Tray
Medium Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Soak the skewers (see pantry for amount) in cold water (this will prevent them from burning).

c) In a medium saucepan on medium heat, combine the hot sauce (add less if you'd prefer things milder), sweet chilli sauce and butter (see pantry for amount) until melted, 1-2 mins. Set aside.


a) Cut the salmon into chunks and pop into a medium bowl. 

b) Add half the bang-bang sauce to the salmon and mix to coat the salmon in the sauce.

c) Thread the salmon onto the skewers, then lay the skewers in a single layer on a lined baking tray

d) Bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.


a) Roughly chop the coriander (see ingredients fro amount) (stalks and all).

b) Once cooked, serve the bang-bang salmon skewers with a sprinkle of sesame seeds and coriander and a drizzle of mayo (see pantry for amount).

c) Serve the remaining bang-bang sauce on the side for dipping.


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