Dilled Sesame Salmon Canapés

Dilled Sesame Salmon Canapés               Makes 48

With a buttery Chardonnay, a fruit forward Old Vine Zinfandel or a lovely little Cabernet, these Canapés are a perfect fit.   Add a few spicy elements along side and you’ll have a match for Riesling, Chenin Blanc, or Guvertz (Gewurstraminer) as well.  For those of you who are looking for a stiffer cocktail, try Grey Goose over crushed ice with a twist of lemon.


  • 8 oz. salmon fillet                                                                                                           (fresh, wild caught cold water Alaskan if at all possible)
  • 1/2 cup marinade:
    • 1/4 c. Wishbone Italian Dressing®


      Dilled Sesame Salmon Canapés

    • 2 tbsp. low sodium soy
    • 1 tbsp. Toasted Sesame Oil
    • 1 tbsp. Seasoned Rice Wine vinegar 

Rinse salmon fillet in cold water and gently but thoroughly dry with paper towels.

  1. Whisk marinade ingredients together and baste both sides of salmon
  2. Spray a shallow baking dish with Pam® and place fish, skin down, pouring any remaining marinade over the fish.
  3. Roast uncovered in preheated 350°F oven for 18 minutes or just until it flakes.
  4. Remove from oven  to a cool glass dish, remove and discard skin
  5. Cover and refrigerate while dill spread is made

Dilled Cream Cheese  Spread for Rice Cracker

  • 8 oz. low fat cream cheese, room temperature
  • 2 tbsp. Best Foods Mayonnaise®
  • 2 tsp. fresh dill frond, rough chop
  • 1/2 tsp. dried dill (crush to release oils)
  • 1 tsp. dill pickle vinegar.
  • 14 oz. package of sesame rice crackers

Place cheese, mayo, dills, and dill vinegar in a small food processor and run until smooth, well mixed and spreadable.

Smoked Mayonnaise Topping

  • 1/4 cup Best foods Mayonnaise®
  • 1/2 tsp. liquid Applewood Smoke
  •               *Optionals:
  • 1/4 c. small capers, rinsed (for garnish)*
  • Smoked Paprika (for garnish)*


  1. Spread 48 Sesame Crackers liberally with dilled  cheese mix, arrange on a platter and set aside.
  2. Separate flakes of salmon to roughly the size of the crackers, obtaining 48 pieces in all.
  3. Lay a single piece of salmon on each dilled cheese spread cracker
  4. Spoon smoky mayonnaise into a small ziplock bag, snip the corner off to create a small pipping hole and decoratively squeeze a bit of smokey mayo atop each salmon on the cheesed cracker.
  5. Garnish if you like with a caper, dill frond and a pinch of Smoked Paprika.


This entry was posted in Cheese, Cookbook, Diabetic Alternatives, EASY, Fish, Free Recipes, QUICK FIXES, Recipe of the Day, Snacks, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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