If you aren’t drizzling white sauce on more than just barbecue, you should be. Case in point? This easy, crispy salmon dinner. Don’t bash skin-on salmon until you’ve tried it like this. Cooking the skin-on salmon over a relatively low heat allows the skin to render and crisp up, while the flesh stays tender and soft. The salad, though, with its pickle-like flavor from the vinegar, is the kicker here. Seasoning the cucumbers first gives them so much flavor from the start, resulting in a side that’s bright and adds vibrance that complements the salmon. The white barbecue sauce ties everything together, and even though it’s primarily mayonnaise, it doesn’t feel heavy. If you don’t want to make white sauce, buy some from your favorite barbecue joint or the grocery store. Serve with a glass of white wine.