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Spicy Salmon Cucumber Bites

Spicy Salmon Cucumber Bites

Makes 16 bites



  1. Combine the mayo and Spice Belnds in a small bowl and mix thoroughly. Taste for seasoning and add more Spice Blend if needed..
  2. Line a baking sheet with aluminum foil and place the salmon skin-side down on the foil. Drizzle the oil over the salmon, rub it into an even layer with your fingers, and season generously with the Spice Blend.
  3. Bake the salmon until it’s just opaque all the way through or the center of the thickest part of the fillet registers 135°F to 140°F on an instant-read thermometer, about 10 to 17 minutes.
  4. Using a flat spatula to get between the skin and the flesh, lift up the salmon and transfer it to a plate, leaving the skin behind. (It’s OK if the salmon falls apart a little bit.) Discard the foil and skin.
  5. Let the salmon cool slightly at room temperature, about 5 minutes. Refrigerate uncovered until completely chilled, at least 2 hours.
  6. Grab the salmon and flake it into large bite-sized pieces. Place the salmon, diced shallots, chives in the bowl and gently mix in the spicy mayonnaise.
  7. Again, taste and adjust the seasoning as you go.
  8. Take the cucumber slices and use a melon baller or teaspoon to scoop out the center of each cucumber slice. Don’t dig too deeply or your cups will become open-ended tubes and the salmon filling will fall right through when your guests try to pick ‘em up. Total party foul.
  9. Divide the salmon mixture into each cup and top each one with a cherry tomato slice and a couple of chive tops.


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