Smoked Salmon Cucumber Bites with Yogurt Sauce
All the flavors of a classic bagel and lox — in one crisp, refreshing bite. Cool cucumber slices are layered with baked salmon, creamy Greek yogurt sauce, capers, dill, and everything bagel seasoning. Light, crisp, and full of flavor, they’re the perfect gluten-free snack or appetizer.
Pin Recipe
Servings: 8 servings
Calories: 169kcal
Ingredients
For the Salmon
- 1½-2 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
- Everything bagel seasoning blend
- Flaky sea salt
Instructions
- Bake the salmon. Preheat an oven to 325°F (160°C). 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 135°F (57°C) 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-inch 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
- Make ahead? Best assembled fresh. Bake salmon up to 1 day ahead and make the yogurt sauce up to 3 days in advance (whisk before using).
- Leftovers: Assembled stacks become watery. Store components separately and assemble just before serving.
- Canned salmon? Yes, though we prefer freshly baked.
- Other fish options: Trout works well (cook slightly less). Smoked salmon, lox, or nova are great too.
Nutrition
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!
