Cucumber Cups with Ginger Soy Salmon

These cucumber cups are the perfect refreshing-yet-hearty summer appetizer.

TOTAL TIME:30 min.



  • 2 Tbsp. brown sugar
  • 1 Tbsp. soy sauce
  • 1 tsp. ginger, grated
  • 8 oz. salmon
  • 2 English cucumbers, cut into ¾” slices (about 24 pieces)
  • Toasted or black sesame seeds


  1. Heat oven to 400° Whisk together brown sugar, soy sauce, ginger and garlic; set aside.

  2. Line a rimmed baking sheet with foil. Place salmon skin side down on pan. Top with soy mixture. Bake 8-10 minutes or until internal temperature reaches 145°F and flakes easily with a fork. Refrigerate to cool completely.

  3. When ready to serve, scoop ¼” out of the center of each cucumber slice. Flake pieces of salmon into each cup. Top with sesame seed.

  4. Refrigerate leftovers.


    Tip: Salmon can be cooked and stored refrigerated in an airtight container up to 2 days before assembling appetizers.

Nutritional Facts

Per serving: Calories 35, Calories from Fat 15, Total Fat 2g (3% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 50mg (2% DV), Carbohydrates 2g (1% DV), Dietary Fiber 0g (0% DV), Sugars 1g, Protein 2g, Vitamin A 0%, Vitamin C 2%, Calcium 2%, Iron 2%.