Pad Thai Salmon Skewers: Sweet, Spicy, Sour, and Funky

Pad Thai Salmon Skewers with Grilled Nectarines and Bok Choy

Hi. It’s GREG. Do you remember me? Yes? No? Maybe? I’ve ignored this blog for a shamefully long period of time. I didn’t mean to. I didn’t want to. I just did. Now we’re deep into the dog days of summer. Europeans, New Yorkers, and other sensible folks are taking the whole month off but I’m trying to claw my way back to this blog by making Pad Thai Salmon Skewers with Grilled Nectarines and Baby Bok Choy.

Thai Flavored Salmon Skewers

Pad Thai Salmon Skewers served with Grilled Nectarines and Baby Bok Choy. It’s exactly the kind of recipe I would throw together on a random hot summer evening without giving it a whole lot of thought. Which is exactly how it came to be.

You see, I’d made the sauce days earlier as part of another summer recipe. I consider it a simplified Pad Thai Sauce. For me, Pad Thai equitably blends the best parts of Thai cooking: sweet, spicy, sour, and funky. Laced with peanuts, tossed with scallions, and served with a big spritz from a grilled lime wedge. I’m sure it’s in no way authentic (or even at all accurate) but it’s what Pad Thai Noodles taste like to me. So I’m calling the sauce that flavors these salmon skewers a Pad Thai Sauce. 

Yes, I’m quite sure that Thai people wince quietly and smile tightly when bloggers like me bring up Pad Thai. I bet it’s as subtle a subject as a can of Campbell’s tomato soup might be to the average American. But I like Pad Thai and I don’t want to waste the sauce I already made. GREG

PS You’ll notice that I didn’t actually serve these Pad Thai Salmon Skewers on a bed of noodles, but I certainly could have. So could you.

Pad Thai Salmon Skewers with Grilled Nectarines and Bok Choy

Pad Thai Salmon Skewers with Grilled Nectarines and Bok Choy 

Print This Recipe Total time Yield 2–4Published
Pad Thai Salmon Skewers with Grilled Nectarines and Bok Choy


  • 1 pound skinless, center cut salmon filet (cut into 16 sturdy chunks)
  • 2 medium nectarines (pitted cut into 12 thick wedges)
  • 6 tablespoon smooth “natural” peanut butter (stirred to combine the oil)
  • ¼ cup dark brown sugar
  • 3 tablespoon seasoned rice vinegar
  • 3 tablespoon soy sauce
  • 1 tablespoon hot chili paste (such as sambal oelek)
  • 2 teaspoon Asian fish sauce
  • 5 tablespoon peach nectar (such as Kern’s)
  • freshly cracked black pepper (as needed)
  • 1 lime (quartered)
  • 4 heads baby bok choy (halved lengthwise)
  • 2 scallions (thinly sliced on the bias)


Prepare the grill: Soak four 12-inch bamboo skewers in cold water and preheat the grill (or grill pan) to medium-high.

Prepare the skewers: Evenly divide and thread the salmon and nectarines onto the skewers, alternating the fruit and fish. “Cap” off each end with a lime wedge.

Make the sauce: Whisk the peanut butter, brown sugar, vinegar, soy sauce, chili paste, and fish sauce with the peach nectar until smooth; season sauce with pepper. Brush the salmon and nectarine skewers liberally with the sauce, then leave them to marinate for at least 20 minutes (and up to 24 hours). Save the remaining sauce for serving.

Once the grill is hot oil the grates carefully with a rag. Season the skewers with black pepper then place them, along with the bok choy, on the grill. Cook, turning as needed for 5 to 6 minutes, or until the bok choy is charred and wilted and the salmon is just cooked through. The bok choy may not take as much time to cook as the salmon, watch it carefully. (Alternatively, arrange an oven rack 4‑inches from the heating element and heat broiler on high.)

Move the bok choy and skewers to a serving platter as they finish cooking. Scatter the platter with sliced scallions and then drizzle some of the remaining sauce on top. Serve immediately.