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+ servings
Cucumber slices with greek yogurt and salmon on a tray.
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5 from 2 reviews

Cucumber Slices with Salmon & Yogurt Sauce

These light and crisp Cucumber Slices with Baked Salmon and creamy Greek yogurt sauce are a healthy snack you'll enjoy on repeat. We love to serve them with capers, fresh dill, and a sprinkling of everything bagel seasoning.
Prep15 minutes
Cook20 minutes
Total35 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Keyword: baked salmon, cucumber stacks, greek yogurt sauce, smoked salmon appetizer
Servings: 8 servings
Calories: 169kcal
Author: Ari Laing


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


  • 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!


  • 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)!


Serving: 4stacks | Calories: 169kcal | Carbohydrates: 2g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 362mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!