We can tell you right now that practically everyone loves finger food. It’s what folks gravitate towards first at parties (you know, after the bar…), and so much fun to eat. These cucumber slices with salmon are perfectly light and crisp, but satisfying!
Here’s why we love them so much:
- Texture: they’re crunchy (sliced cucumbers), creamy (yogurt dill sauce), and feature the easiest flaky baked salmon.
- You can make each component ahead of time! While we recommend assembling the cucumber stacks fresh, you can get a head start by baking the salmon a day in advance and making the yogurt sauce up to 3 days in advance. For holiday entertaining, that is a win.
- Easy to assemble: once everything is prepped, the cucumber stacks come together quickly. In fact, if you’ve got little hands around that need to be put to work, chances are they can easily help stack!
- Choose your own adventure toppings: not sure which garnish your guests will want? Do a variety! We suggest fresh herbs, capers, and everything bagel seasoning blend. Better yet? Use all three!
So no more waiting, let’s make the best little appetizer of summer! Love salmon and cucumbers together? Be sure to check out our Cucumber & Tomato Salad!
Ingredients For Cucumber Stacks
The ingredients for these cucumber stacks are super clean and healthy:
- Fresh English cucumbers
- Greek Yogurt
- Dill
- Lemon juice + zest
- Baked salmon (though you could easily use our slow baked steelhead trout here!)
To make the simple baked salmon, you’ll need a 1-2 lb salmon fillet, extra virgin olive oil, onion salt, and black pepper. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
Optional garnishes: drained capers, fresh dill, or everything bagel seasoning — so delicious!!
Simple Greek Yogurt Sauce
Cucumbers, Greek yogurt, and salmon are already a match made in heaven. We always keep a container of FAGE Total 2% Plain Greek yogurt on hand, so this is quick and easy to prep.
Make the yogurt dill sauce. Place ½ cup Greek yogurt into a small mixing bowl. Add 1 tsp lemon zest, 1 Tbsp fresh lemon juice, and 1 Tbsp finely chopped dill. Stir to combine, then taste and adjust seasoning as needed.
If assembling immediately, the Greek yogurt sauce can be left out. Otherwise, cover and refrigerate until needed.
How To Make Cucumber Slices With Salmon
- Bake the salmon. Preheat an oven to 325F. Pat the salmon fillet dry with a paper towel, then place on a rimmed baking sheet lined with parchment paper. Drizzle the salmon with 2 Tbsp olive oil, then season with 1 tsp onion salt and ¼ tsp black pepper. Bake for 20 minutes, or until an internal temperature of 135F is reached in the thickest side of the salmon. Set aside to cool.
- Thinly slice cucumbers. Use a sharp knife to thinly slice the cucumber on a diagonal (this will create larger pieces) about ¼” thick. You don’t want them too thin, or they won’t be able to hold the weight of the yogurt sauce and salmon.
- Assemble the cucumber stacks. Use two forks to flake the salmon into bite-size pieces, then place a small portion on top of each cucumber slice. Next, dollop about ½ tsp yogurt sauce on top.
- Serve immediately. Garnish with either fresh dill, drained capers, or a sprinkle of everything bagel seasoning blend. For the stacks with only fresh dill or capers, sprinkle a tiny pinch of flaky sea salt on top. Even better? Use all three garnishes! Serve immediately!
FAQs About Cucumber Stacks
- Can cucumber stacks be assembled ahead of time? They’re best when stacked shortly before serving, but you can absolutely bake the salmon a day in advance and make the yogurt dill sauce up to 3 days in advance. If the sauce separates a little (because of the lemon juice), simply give it a good whisk to bring it back together.
- How long will leftovers keep? The cucumber stacks will get too watery if they sit with yogurt sauce on them for an extended period of time. We recommend making enough to enjoy day of, and storing any leftover ingredients separately so when you go to assemble more, the cucumbers are still crunchy. They’re quick to assemble when all components are ready to go!
- Can I use canned salmon? Yes! If you are a fan of canned salmon, go for it. We have a strong preference for freshly baked, but use what you’ve got and enjoy.
- Is there another fish you’d recommend? We love to substitute Atlantic salmon with trout. It’s similar in color (the flesh is bright orange) and taste, but has a slightly firmer texture due to lower fat content. It’s a fantastic fish here, just cook it slightly less than the salmon so it doesn’t dry out! Otherwise, try thinly sliced smoked salmon (lox or nova), which also pairs extremely well with cucumber and yogurt!
Other Salmon Dishes You’ll Love
- Salmon Cakes
- Grilled Blackened Salmon with Pineapple-Avocado Salsa
- Salmon Escabeche
- Crispy Pan Seared Salmon with Lemon Parmesan Sauce
- Chili Bourbon Glazed Salmon
- Weeknight Slow Baked Salmon with Herb Shallot Butter
- Miso-marinated salmon bowls
Doesn’t get much better on a hot summer day than these light, refreshing cucumber and salmon stacks! If you make these Cucumber Slices With Salmon, please let us know by leaving a review and rating below!
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For more appetizers we love, check out the following:
- Cherry Tomato Confit
- Fried Goat Cheese Balls
- Baked Brie Phyllo Cups
- Israeli Cheese Bourekas
- Pan Fried Lamb Chops
- Tuna Tartare Recipe
Cucumber Slices with Salmon & Yogurt Sauce
Ingredients
For the salmon
- 1 ½-2 lb salmon fillet skin on
- 2 Tbsp extra virgin olive oil
- 1 tsp onion salt
- ¼ tsp freshly ground black pepper
For the Greek yogurt sauce
- ½ cup Greek yogurt
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 Tbsp finely chopped dill plus more for serving
Remaining ingredients
- 1 English cucumber
- 1 Tbsp drained capers for serving
- Everything bagel seasoning blend for serving
- Flaky sea salt for serving
Instructions
- Bake the salmon. Preheat an oven to 325F. Pat the salmon fillet dry with a paper towel, then place on a rimmed baking sheet lined with parchment paper. Drizzle the salmon with 2 Tbsp olive oil, then season with 1 tsp onion salt and ¼ tsp black pepper. Bake for 20 minutes, or until an internal temperature of 135F is reached in the thickest side of the salmon. Set aside to cool.
- Make the yogurt dill sauce. Place ½ cup Greek yogurt into a small mixing bowl. Add 1 tsp lemon zest, 1 Tbsp fresh lemon juice, and 1 Tbsp finely chopped dill. Stir to combine, then taste and adjust seasoning as needed.
- Thinly slice cucumbers. Use a sharp knife to thinly slice the cucumber on a diagonal (this will create larger pieces) about ¼" thick. You don't want them too thin, or they won't be able to hold the weight of the yogurt sauce and salmon.
- Assemble the cucumber stacks. Use two forks to flake the salmon into bite-size pieces, then place a small portion on top of each cucumber slice. Next, dollop about ½ tsp yogurt sauce on top.
- Serve immediately. Garnish with either fresh dill, drained capers, or a sprinkle of everything bagel seasoning blend. For the stacks with only fresh dill or capers, sprinkle a tiny pinch of flaky sea salt on top. Even better? Use all three garnishes! Serve immediately!
Notes
- Can cucumber stacks be assembled ahead of time? They’re best enjoyed fresh, but you can bake the salmon 1 day in advance and make the yogurt sauce up to 3 days in advance. Whisk yogurt sauce before using.
- How long will leftovers keep? The cucumber stacks will get too watery if they sit with yogurt sauce on them for an extended period of time. We recommend making enough to enjoy day of, and storing any leftover ingredients separately.
- Can I use canned salmon? Yes! If you are a fan of canned salmon, go for it. We prefer freshly baked.
- Is there another fish you’d recommend? We love to substitute Atlantic salmon with trout. Cook it slightly less than the salmon so it doesn’t dry out (it’s thinner and has a lower overall fat content)! Otherwise, try thinly sliced smoked salmon (lox or nova)!
Let us know your thoughts!