About This Recipe
These Gochujang Salmon Cucumber Boats are a crunchy, spicy-sweet snack that comes together in 5 minutes with zero cooking. Greek yogurt replaces mayo for a creamy, protein-packed filling, while crisp cucumbers keep it light and refreshing—like sushi vibes without the rice.
Ingredients
- 1 can (5 oz) salmon, drained
- 1 English cucumber, halved lengthwise and seeds scooped
- 1/4 cup nonfat Greek yogurt
- 1–2 teaspoons gochujang (to taste)
- 1 teaspoon fresh lime juice
- Pinch garlic powder + small pinch of salt
- 1/4 avocado, sliced or diced
- 1 tablespoon sliced scallions
- 1 teaspoon toasted sesame seeds
- Optional: crushed nori or furikake, extra lime
Instructions
- In a small bowl, whisk Greek yogurt, gochujang, lime juice, garlic powder, and a pinch of salt until smooth.
- Drain salmon and flake with a fork. Fold in half of the sauce to coat; reserve the rest for drizzling.
- Halve the cucumber lengthwise. Use a spoon to scoop out seeds to create “boats,” then pat dry for extra crunch.
- Divide the salmon mixture between the cucumber boats.
- Top with avocado, drizzle remaining sauce, and finish with scallions and sesame seeds. Add nori/furikake and extra lime if you like.
- Serve immediately. For meal prep, keep components separate up to 2 days and assemble just before eating.
healthy Focus
- High protein: Salmon + Greek yogurt deliver 33g protein to keep you full.
- Omega-3s: Salmon provides heart-healthy fats.
- Lighter swap: Greek yogurt replaces mayo for fewer calories with extra tang and creaminess.
- Veggie-forward & low refined carbs: Cucumber “boats” add hydration and crunch without bread.
- No-cook convenience: Perfect for hot days, dorms, or quick desk snacks.
Nutrition Facts (per serving)
- Calories: 315
- Protein: 33g
- Fat: 11g
- Carbs: 20g
- Fiber: 4g
- Net Carbs: 16g
Tips & Variations
- Protein swap: Try canned tuna or poached chicken.
- Milder heat: Use less gochujang or mix with a little plain yogurt to tame the spice.
- Extra crunch: Add thinly sliced radish or carrots.
- Sushi roll vibes: Sprinkle furikake and add a strip of nori.
- Make it a meal: Serve with steamed rice or cauliflower rice bowls.
- Dairy-free: Substitute a thick dairy-free yogurt or mashed avocado for the sauce base.
Storage & Meal Prep
- Keep salmon mixture, sauce, and prepped cucumber halves in separate containers for up to 2 days.
- Assemble right before eating to preserve crunch.
- Pack a lime wedge to brighten flavors just before serving.