These Salmon Cucumber Bites are a fresh, flavorful appetizer that comes together in just a few simple steps. With crisp cucumber slices as the base, they’re topped with a creamy avocado lime crema and a bite-sized piece of seasoned salmon. It’s a light but satisfying combination that’s perfect for snacking or entertaining.
The best part about these bites is how easy they are to prep ahead. You can cook the salmon and make the crema in advance, then assemble everything right before serving. Whether you’re hosting a dinner party or just want a healthy afternoon snack, these little bites are a great option.
Helpful Tips
- Use English cucumbers: They have fewer seeds and a thinner skin, making them easier to eat in bite-sized form.
- Cook the salmon just until done: Overcooked salmon can be dry. Aim for tender, flaky pieces by baking or pan-searing just until the center is opaque.
- Make the crema smooth: Blend the avocado, lime juice, and a bit of sour cream or Greek yogurt until silky. Add a pinch of salt to bring out the flavor.
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Salmon Cucumber Bites
Ingredients
- 5 ounces salmon sushi grade if you want raw
- 1 teaspoon soy sauce
- 1/2 teaspoon Togarashi seasoning
- 1/2 small avocado
- 1/4 cup mayonnaise
- 1/2 teaspoon lime juice
- 2 sprigs cilantro
- ¼ teaspoon salt
- 1 small English cucumber
- Micro arugula for topping
Instructions
- For the salmon, you can cook it or serve it raw. For cooked, season the salmon with salt and pepper. Saute on medium low heat in a skillet for 3 minutes per side. Remove from the pan and let cool. For raw, cut the salmon into small cubes.
- Place the salmon in a bowl. Add the soy sauce and togarashi seasoning. Stir to combine.
- In a food processor, blend together the avocado, mayo, lime juice, cilantro, and salt. I like to add this sauce to a squeeze bottle or piping bag.
- To assemble, squeeze some avocado mayo onto each cucumber slice.
- Cut the cucumber into thin slices (not too thin). Pat them dry with a paper towel. Season with salt.
- Squeeze on some avocado mayo. Then top with the salmon and the microgreens.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.