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Crispy Salmon Skewers with Creamy Pareve Tzatziki

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

These salmon skewers are incredible with this creamy, garlicky, herby dip.


  • 12 1½-inch (4-cm) cubes of salmon
  • 1 cup cornflake crumbs
  • 2 Tbsp sesame seeds
  • dash of salt
  • dash of garlic powder
Creamy Tzatziki
  • 1 5.3-oz (150-g) container pareve yogurt (I used So Delicious yogurt alternative)
  • 2 mini cucumbers, peeled and finely grated
  • 2 cubes frozen garlic
  • 1 Tbsp fresh lemon juice
  • 1 mini shallot, finely chopped (optional)
  • 0.3 oz (8.5 g) fresh dill, finely chopped
  • dash of salt
  • dash of sugar

Prepare the tzatziki by mixing all ingredients together.

Preheat oven to 375°F (190°C).

Mix the cornflake crumbs, sesame seeds, salt, and garlic powder. Dip the salmon cubes into the mixture, coating all sides evenly.

Spray a pan with cooking spray and place salmon cubes in the pan. Spray again and bake for 10 minutes. Remove from oven and cool. Serve individually.

Note: This sauce is great with breaded zucchini sticks as well.


(Originally featured in Family Table, Issue 885)

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