First you will start by taking your skin off the salmon. With a sharp kitchen knife at a 45 degree angle cut into the edge of the salmon filet width wise. Then you will start cutting the fillet off the skin. Continue until you are able to gently peel the rest off the skin. Then cut into 1 inch cubes.

In a medium sized mixing bowl you will start to make the marinade. Add in the 1/2 cup sweet chili sauce, 1/4 cup Sriracha, 2 cloves garlic minced, 1 tbsp Toasted Sesame Seed Oil & 1/2 tsp salt. Whisk until throughly combined. Then place your salmon cubes into the bowl, toss generously in the marinade. Cover & place in refrigerator to marinade for 30 minutes.

While it is marinading you will make your Sriracha Cilantro Mayo. Add 1/2 cup mayo, 1/3 cup greek yogurt, 2 tbsp sriracha sauce, 1 clove garlic minced and 1/4 cup chopped fresh cilantro. Whisk until throughly combined. Place in fridge until ready to serve.

When you are ready to grill, have your grill on medium high heat. Then place 5 of the 1 inch cube squares onto a skewer & repeat until all 8 are done. Then place the skewers on the grill.

Grill 2 minutes on each side of your 1 inch cubes using tongs so you an gently release the skewers without having them tear when turning.

Then take skewers off the grill and drizzle with the Sriracha Cilantro Mayo and enjoy!