Salmon Pops With Piquant Dill Sauce

29 Reviews
Published May 12, 2015 ∙ Kristina Stosek

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These Salmon Pops With Piquant Dill Sauce are a huge hit whenever I make them. They are light, flavorful, and make the perfect healthy, low-carb appetizer. Being naturally gluten-free and dairy-free means they are a safe, stress-free choice for most diets.

Salmon pops on skewers on a plate drizzles with piquant dill sauce and lemon slices

The salmon cubes are lightly seasoned with sesame oil and sesame seeds, threaded onto skewers with fresh lemon slices, and baked to perfection. The real magic happens when you drizzle them with the fresh, zesty dill sauce. The best part? This low-carb recipe comes together in less than 30 minutes with minimal cleanup.

Tips for the Best Salmon Pops

  • Choosing the salmon: Look for a thick salmon fillet. A thicker cut makes it much easier to cut the fish into uniform 1-inch cubes so they cook evenly on the skewers.

  • Prepping bamboo skewers: If you are using bamboo skewers, be sure to soak them in water for about 20 minutes before threading the fish. This keeps them from scorching in the oven. If you want to skip this step, use 5-inch stainless steel skewers instead.

  • Why use fresh dill? Fresh dill has a wonderful, bright flavor with a hint of citrus and anise that pairs perfectly with fish. Plus, it’s loaded with good-for-you nutrients like vitamins A and C.

How to Make Salmon Pops and Dill Sauce

threading salmon cubes on a skewer with lemon slices soaked in oil an sesame seeds

1. Season and Skewer the Salmon Toss the salmon cubes with a little olive oil, sesame oil, sesame seeds, and salt. Thread the seasoned cubes onto your skewers, alternating each piece of fish with a folded lemon slice. The lemon juices release during baking, keeping the salmon incredibly moist.

2. Mix the Piquant Dill Sauce While the salmon bakes on a parchment-lined baking sheet, whisk together the sauce. Whisk chopped red onion, fresh dill, lemon juice, olive oil, a tablespoon of mayonnaise, and a pinch of salt and pepper in a small bowl. It’s tangy, crunchy, and complements the rich salmon beautifully.

Helpful Tips for Perfect Salmon

  • Don’t overcook: Salmon cooks incredibly fast, especially when cut into small 1-inch cubes. Keep a close eye on the clock so the fish stays tender and juicy.

  • Skinless is key: Buying a skinless fillet saves you a lot of prep time. If your fish has skin, use a sharp knife to slide it off before cubing the meat.

  • Serving temperature: These are versatile and taste wonderful whether you serve them warm right out of the oven or at room temperature for an easy party platter.

The Tools You’ll Need

You won’t need any fancy equipment for this recipe, just a sharp knife for clean cuts on the fish, a couple of bowls, measuring spoons, and a rimmed baking sheet lined with parchment paper for easy cleanup. For the skewers, you can use 16 short bamboo appetizer skewers or 5″ stainless steel skewers.

Grilling and BBQ Instructions for Salmon

Salmon pops are fantastic on the grill and pick up a beautiful smoky flavor.

  • Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

  • If using bamboo skewers, make sure they have soaked for at least 20 minutes so they don’t catch fire.

  • Grill the skewers for about 4 minutes per side, or until the salmon easily releases from the grates and is fully cooked through.

Want to Mix It Up? Try These Sauce Variations

dill sauce in a small bowl with lemon, red onion, sesame oil, salmon cubes and fresh dill in the background

If you want to try something different instead of the sesame and dill combination, use the same 1-inch salmon cubes and lemon slices with these easy marinades:

  • Sweet Chili & Garlic: Toss the cubes in a little olive oil, garlic powder, and a splash of gluten-free sweet chili sauce before threading.

  • Zesty Herb & Garlic: Mix olive oil, minced garlic, dried oregano, and a pinch of red pepper flakes for a classic Mediterranean flavor.

  • Teriyaki Style: Toss the salmon with a splash of gluten-free tamari, a drizzle of honey, and a bit of minced ginger.

Serving Ideas

baked salmon cubes drizzles with piquant dill sauce served with a side of rice on a plate with sliced lemons

While these make fantastic finger foods for a party, you can easily turn them into a full meal:

salmon pops on a skewer dill sauce

More Recipes You Might Like

If you love fresh seafood, be sure to check out our 10 Salmon Recipes for Delicious Meals that readers love for quick weeknight dinners.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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Salmon Pops With Piquant Dill Sauce

29 reviews
Published May 12, 2015 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
12 min
Serves:
8

Ingredients

1 ½ pound thick sliced skinless salmon fillet, cut into 1-inch cubes
2 tsp. extra virgin olive oil
2 tsp. toasted sesame oil
1 Tbsp. sesame seeds
½ tsp. sea salt
1 large lemon, thinly sliced
PIQUANT DILL SAUCE
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 (or 8 for a meal), soaked in water for 20 minutes or 5” stainless steel skewers

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. (Or preheat grill to medium-high).
  2. Coat the Salmon: Place the salmon cubes into a medium bowl. Add the olive oil, toasted sesame oil, sesame seeds, and sea salt. Gently toss to coat all the pieces evenly.
  3. Assemble Skewers: Thread the salmon cubes onto a skewer, alternating each piece of fish with a folded lemon slice. Lay the finished skewers on the prepared baking sheet. Repeat until all ingredients are used.
  4. Oven Method: Bake for 8 minutes, gently turning the skewers halfway through the cooking time. (Grill method on the blog)
  5. Make the Sauce: While the salmon cooks, make the piquant dill sauce. In a small bowl, whisk together the chopped fresh dill, finely chopped red onion, fresh lemon juice, olive oil, gluten-free mayonnaise, sea salt, and black pepper
  6. Serve: Just before serving, pour the piquant dill sauce evenly over the salmon pops. Garnish with a bit more fresh dill and lemon slices. Serve warm or at room temperature

Nutrition Info

  • Based on 8 servings: Calories: 220 Total Fat: 14g Carbohydrates: 1g Net Carbs: 1g Protein: 21g Sodium: 210mg | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Hala

    I like your dishes, its very simple and delicious..

  2. Kristina

    thank you Hala, it’s always nice to hear

  3. Teresa

    my dinner party was a big hit with these salmon pops, thank you a great appetizer!!

  4. Kristina

    thank you Teresa, I am so happy to hear that.

  5. Lori Donald

    I made this salmon recipe over and over, thank you for this recipe so much! Everyone loves it!

  6. Kristina

    thank you Lori for sharing!

  7. Anita

    So incredibly good! No changes necessary, they are perfect

  8. Charlene Small

    Has anyone made this recipe with a different fish??

  9. Kristina

    Charlene, I have made it with halibut and it was amazing. Any firm fish that is thick enough will work

  10. Jessica Jordan

    Can I’m add oils a few hours before baking?

  11. Kristina

    yes you can Jessica.

  12. ann

    what is GF mayonnaise?

  13. Kristina

    Gluten free mayonnaise. Ann, some brands have gluten. K

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