Chilled Cucumber Salmon Stackers

Chilled Cucumber Salmon Stackers are light, fresh, and elegant little bites that combine crisp cucumber rounds with creamy cheese and delicate flaked salmon. I love how simple they are to prepare, yet they look and taste like something I’d serve at a fancy brunch or summer gathering.

Why You’ll Love This Recipe

I make these when I want a no-cook appetizer that feels refreshing and satisfying. The cool crunch of cucumber pairs perfectly with the rich, savory salmon and smooth cream cheese. They come together quickly, and I can easily scale the recipe up for a crowd or down for a personal snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• English cucumber, sliced into rounds

• Cream cheese or whipped herbed cheese

• Flaked cooked salmon (not smoked)

• Fresh dill or chives, chopped

• Lemon zest

• Salt and black pepper

• Optional: capers for garnish

directions

1. I slice the cucumber into ¼-inch thick rounds and pat them dry with a paper towel.

2. In a small bowl, I mix cream cheese with a pinch of salt, pepper, lemon zest, and herbs until smooth.

3. I spread or pipe a small amount of the cheese mixture onto each cucumber slice.

4. I top each with a small piece of cooked, flaked salmon.

5. I finish with a sprinkle of fresh herbs or a few capers if I want a briny pop.

6. I chill them for 10–15 minutes before serving, or serve immediately for a fresh bite.

Servings and timing

This recipe makes about 20 bites and takes only 15 minutes total to prepare.

Variations

Sometimes I use a garlic and herb cheese spread instead of plain cream cheese for extra flavor. I’ve also topped them with thinly sliced radishes or avocado slices for variety. If I want a little heat, I mix in a pinch of horseradish or hot sauce into the cheese.

storage/reheating

These are best eaten fresh but can be stored in the fridge for up to 24 hours in a sealed container. I don’t reheat them — they’re meant to be served cold.

FAQs

Can I use canned salmon?

Yes — I’ve used high-quality canned salmon in a pinch. I make sure to drain and flake it well before using.

What’s the best type of cucumber?

I prefer English cucumbers because they’re seedless and have a thin skin, making them perfect for bite-sized appetizers.

Can I prep these ahead of time?

Yes — I sometimes prep the components a few hours ahead and assemble them just before serving to keep everything crisp.

What herbs go well with this?

Dill, chives, and parsley all work beautifully. I sometimes use a mix depending on what I have on hand.

Can I make this dairy-free?

Absolutely — I’ve used dairy-free cream cheese alternatives and they still taste delicious with the salmon and cucumber.

Conclusion

Chilled Cucumber Salmon Stackers are one of my favorite light bites — refreshing, elegant, and full of flavor. Whether I’m serving them at a gathering or enjoying them as a quick, no-fuss snack, they always feel like a little bite of luxury with every crisp, creamy bite.