Salmon Pops With Piquant Dill Sauce

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Average Rating: 5 | Rated By: 13 users

When entertaining, the salmon pops with piquant dill sauce are always a big hit. The recipe couldn’t be simpler or quicker to prepare, yet it is deceptively impressive in flavour and appearance. 

To make the salmon pops → first, you coat the salmon with olive oil, sesame oil, sesame seeds and salt. The salmon filet must be reasonably thick so that you can slice the fish into 1-inch cubes. Once the salmon is coated, you thread the pieces on an appetizer skewer alternately with folded lemon slices. The skewers should be soaked in water first for twenty minutes. Dampening the skewers in water first will stop them from burning when you are cooking the salmon. 


wild salmon


Once the salmon is cooked, this takes about eight minutes, place the salmon on a platter and pour the piquant dill sauce evenly all over the salmon. This is where this easy fish recipe gets exciting because it is the sauce that makes the salmon shine. 

For the piquant dill sauce, you whisk the ingredients together, and it is ready to go. The incredibly delicious fresh sauce is made with dill, red onion, lemon juice, olive oil and a tablespoon of mayonnaise. The sauce is simple, and it compliments the salmon beautifully. 

salmon pops for entertaining…

The salmon pops are a big hit at any dinner party, especially for the diet savvy. The best part, this delightful appetizer will accommodate most diets. This fish recipe is naturally gluten-free and is also keto-friendly. If you are looking for a light lunch idea, serve the salmon pops over a salad, such as this zesty cabbage and fennel citrus salad. You will love it. ♥

Are you looking for exciting ideas for fresh salmon in recipes? Check out our popular gluten-free salmon recipes. They are simple to make, healthy and, most importantly, delicious!


  • 1 ½ pound skinless salmon fillet, cut into 1-inch cubes
  • 1 tsp. extra virgin olive oil
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. sesame seeds
  • ½ tsp. sea salt
  • 1 large lemon, thinly sliced
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. GF mayonnaise
  • Sea salt and freshly ground GF black pepper to taste
  • 16 appetizer bamboo skewers, soaked in water for 20 minutes
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  • Preheat oven to 400 F
  • Place salmon cubes into a bowl with olive oil, sesame oil, sesame seeds and salt. Gently toss to coat
  • Thread salmon cubes onto a skewer alternately with folded lemon slices. Place on a baking sheet lined with parchment paper. Continue until you use up all the salmon
  • Place in the oven and bake for 8 minutes, turning halfway through. For barbecue option, place skewers onto hot grills and grill 4 minutes per side, or until salmon is fully cooked.
  • For the piquant dill sauce; Using a medium bowl whisk everything together
  • Pour piquant dill sauce evenly over the salmon just before serving and garnish with fresh dill and lemon slices.
  • Serve warm or at room temperature
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