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, 0g 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. 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 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 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 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 105964
Reviewed Jun. 9, 2013

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

belly12 177961
Reviewed Jun. 9, 2013

"I will try again"

cdunks 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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