Salmon Cucumber Rolls

Make refreshing low-carb cucumber rolls from Eat Spin Run Repeat using some simple ingredients and high-protein canned salmon. Not only are these no fuss, but the cucumber rolls also make gorgeous healthy summer appetizers. At just 50 calories per roll you won’t blow your calorie budget for dinner.

Ingredients for servings

    Salmon Cucumber Rolls

  • 3 large English cucumbers

  • 2 can wild-caught salmon, drained

  • 1 small carrot, grated

  • 0.25 cup loosely packed dill

  • 0.5 medium lemon, juiced

  • 0.25 teaspoon black pepper

  • Toothpicks, to secure the rolls

  • Sunflower sprouts to garnish


  • Using a sharp knife, trim the ends off of the cucumbers.

  • Starting at one end, cut a thin strip off of the cucumber, trying to keep the thickness even. It might take a few slices until you start to get them right, but it’s not difficult. Alternatively, you can use a mandoline slicer. You’ll need about 10–12 strips.

  • Drain the salmon; in a bowl, mash it with the back of a fork. Add the grated carrot, dill, lemon juice and black pepper. Stir until incorporated.

  • Using a spoon, scoop up about 2 tablespoons of the salmon mixture and pack it into a ball. Place it at one end of a cucumber strip, then roll the cucumber up as shown in the recipe photo.

  • Secure the roll with a toothpick, then place a few sunflower sprouts on the top.

  • Repeat for all remaining rolls and salmon.

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