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Appetizers Recipes

Salmon and Cucumber Bruschetta Recipe Is the Ultimate Flavorful Quick-Prep Appetizer

Shaved cucumber ribbons make these tasty toasts as pretty as they are delicious

When you’re having friends over, the first bites you serve set the tone. So start the party right with our yummy salmon and cucumber bruschetta recipe. It hits every note — crunchy, creamy, savory and fresh. Not only is it full of flavor, it’s such a quick and easy appetizer to make! Just start with slices of dark rye bread brushed with olive oil and toasted, and top them with sliced avocado, smoked salmon and cucumber ribbons. Just before serving, sprinkle the bruschetta with toasted sesame seeds and drizzle with soy sauce for a pop of sweet tanginess. Talk about a bite that’s sure to delight! Give it a try then leave us a comment below. 

Quick tip: For picture-perfect cucumber ribbons, use a standard vegetable peeler. Simply shave the cucumber lengthwise and continue making ribbons until the seeds are just visible. Then rotate the veggie and repeat the process. Avoiding the watery core helps the ribbons hold their shape. 


4 servings

Total Time

Prep Time

Cook Time


  • 3 x 1/2 in thick slices dark rye bread
  • 2 tbsp. olive oil
  • 7 oz. smoked salmon slices
  • seeded, sliced
  • peeled into ribbons
  • toasted
  • 2 tbsp. kecap manis (sweet soy)


• Preheat oven to hot, 400°F. Line an oven tray with baking paper. Brush both sides of bread with olive oil and arrange in a single layer on tray. Bake 6-8 minutes until toasted.

• Divide salmon between the bread bases. Top with avocado and cucumber. Sprinkle with sesame seeds and serve with sweet soy to drizzle.

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