Salmon Spirals with Cucumber Sauce Recipe
Salmon Spirals with Cucumber Sauce Recipe photo by Taste of Home
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Salmon Spirals with Cucumber Sauce Recipe

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When you serve up this dish, it'll be hard to tell which impresses your guests more: the delicious taste or the classy presentation. —Rosalind Pope, Greensboro, North Carolina
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1 salmon fillet (1 pound)
  • 8 fresh dill sprigs
  • 1/4 cup lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • SAUCE:
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1/4 cup fat-free mayonnaise
  • 2 tablespoons finely chopped seeded peeled cucumber
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon lemon juice

Nutritional Facts

1 each: 253 calories, 13g fat (3g saturated fat), 70mg cholesterol, 233mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 25g protein.


  1. Remove skin from fillet and discard. Cut fillet lengthwise into four strips. Place two dill sprigs on each strip; roll up. Thread salmon onto four metal or soaked wooden skewers.
  2. In a large resealable plastic bag, combine the lime juice, oil and mustard; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat or broil 3-4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
  4. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.
  5. Yield: 4 skewers (1-1/3 cups sauce).
Originally published as Salmon Spirals with Cucumber Sauce in Healthy Cooking June/July 2010 , p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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campergramma User ID: 6954605 147068
Reviewed Aug. 23, 2013

"This was excellent. The amount of the sauce could be reduced some I think. I'd probably cut in half. But any leftover makes a wonderful salad dressing! I will definitely make this again. And yes, as other reviewers have said, very impressive for guests! Thanks for submitting Rosalind!"

iwant User ID: 4538970 192034
Reviewed Jul. 8, 2013

"Can this be done in the oven? Not everyone has a grill/bbq. If it can, how long would I cook it?"

PHGigi User ID: 6145223 191572
Reviewed Jun. 10, 2013

"It's so easy and delicious

It's a great company dish
Tmy husband especially liked the sauce
Thanks for submitting this recipe"

mepfann User ID: 3137504 105964
Reviewed Jun. 9, 2013

"Very simple to prepare, and delicious to eat!"

belly12 User ID: 5643745 177961
Reviewed Jun. 9, 2013

"I will try again"

cdunks User ID: 5988682 173420
Reviewed Jul. 18, 2011

"This is probably the single best meal I have ever made. It was super easy to make and delicious. It's a pretty meal too, so I will keep this in mind when we have company over."

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