Salmon Cucumber Boats (295 calories, 30g protein)

Okay, so I stumbled across this recipe completely by accident. I was trying to eat healthier but got so tired of boring salads that I wanted to throw my meal prep containers out the window. My sister-in-law mentioned something about stuffing cucumbers at a family barbecue, and honestly? I thought she was crazy.

But here’s the thing… I tried it the next week when I had leftover salmon from Tuesday night dinner (because my husband decided he wasn’t hungry after I’d already cooked it – classic), and wow. Just wow.

Look, I’m gonna be honest with you – this isn’t some fancy restaurant dish. It’s basically a lazy person’s way to eat salmon and feel like you’re being healthy. And it works.

How This Whole Thing Started

So there I was, staring at this beautiful piece of salmon that cost me $12 at the grocery store, and my family decides they want pizza instead. Cool. Great. Thanks, guys.

I stuck it in the fridge and forgot about it until Thursday when I was desperately searching for lunch ideas that wouldn’t make me hate my life. That’s when I remembered Sarah’s weird cucumber boat thing.

First attempt? Disaster. Complete disaster.

I tried to hollow out the cucumber with a spoon like some kind of caveman. The thing split in half, salmon went everywhere, and my kitchen looked like a crime scene. My 8-year-old walked in and asked if someone got murdered. Thanks, kid.

But I’m stubborn. Version 2.0 was better. Version 3.0? Now we’re talking.

Why These Actually Work

The cucumber gives you that fresh, crispy crunch that makes your brain think you’re eating something fancy. The salmon adds protein and makes it filling enough that you won’t be raiding the pantry an hour later (learned this the hard way with my first few “healthy” meals).

And here’s what nobody tells you about cucumber boats – they’re basically edible bowls. Clean up is so much easier when half your dish IS the dish. Revolutionary? Maybe not. Convenient? Absolutely.

The Shopping Situation

Good luck finding decent cucumbers this time of year. I swear grocery stores think we want those tiny, sad, wrinkled things that cost $3 each. Get the big English cucumbers – they’re longer and easier to work with. Trust me on this one.

For salmon, I usually grab whatever’s on sale. Sometimes it’s Atlantic, sometimes Pacific. Sometimes it’s the fancy stuff with the little sticker that makes me feel like I’m living my best life. Honestly? As long as it’s not gray or smelling like low tide, you’re good.

What You’ll Need:

• 2 large English cucumbers (the long ones, not the stubby garden variety)
• 8 oz cooked salmon, flaked (leftover is fine, canned works too – no judgment here)
• 1/4 cup Greek yogurt (I’m obsessed with Fage, but whatever you have works)
• 2 tablespoons cream cheese, softened (Philadelphia or bust in my house)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried if you forgot to buy fresh like I always do)
• 1 green onion, diced (scallions, whatever you call them)
• 1 tablespoon capers (these little salty things that make everything better)
• 1 teaspoon lemon juice (fresh is great, bottled is fine, don’t stress)
• Salt and pepper to taste
• Paprika for sprinkling (because it makes everything look fancy)

Actually Making These Things

Step 1: Cut cucumbers in half lengthwise. Now here’s where I messed up the first time – use a small spoon, not a regular spoon. Scrape out the seeds gently. GENTLY. The goal is to make little boats, not cucumber confetti.

Set timer for this part because I always get distracted and spend 20 minutes making perfect cucumber boats like I’m entering some kind of competition. Five minutes max. They don’t need to be Instagram-perfect.

Step 2: Pat the cucumber boats dry with paper towels. This seems stupid but trust me – wet cucumbers make everything soggy and gross.

Step 3: In a bowl, mix the flaked salmon with Greek yogurt and cream cheese. It’ll look weird at first, kinda chunky and unappetizing, but that’s normal. Keep mixing.

Actually, you know what? Let the cream cheese sit out for like 30 minutes before you start. Cold cream cheese is the enemy of smooth mixing. Learned this the hard way when I tried to rush it and ended up with lumpy, gross filling.

Step 4: Add dill, green onion, capers, and lemon juice. Mix it all together. Taste it. Add salt and pepper. Taste again. Add more lemon if it seems boring.

Pro tip: if you’re using canned salmon (no shame in this game), drain it really well and maybe add an extra squeeze of lemon. Canned salmon can be a little… flat.

Step 5: Spoon the salmon mixture into your cucumber boats. Don’t overfill them – I always get excited and pile it on like I’m making a sandwich, but then everything falls out when you try to eat it.

Step 6: Sprinkle with paprika. This step is basically just for looks, but it makes you feel like a real chef instead of someone who’s just trying to eat vegetables without crying.

Things I’ve Learned the Hard Way

Don’t make these more than a few hours ahead. The cucumbers start releasing water and everything gets soggy. Made this mistake for a potluck once. People were nice about it, but I could tell.

If you’re meal prepping, keep the salmon mixture and cucumber boats separate until you’re ready to eat. Pack them in separate containers and assemble at lunch. Your coworkers will think you’re fancy and organized. Don’t tell them you’re just trying not to eat sad desk salads.

The key is—oh wait, I forgot to mention—you can totally use leftover grilled salmon from dinner. Actually, that’s usually better than cooking salmon specifically for this. Something about the slightly smoky flavor makes the whole thing taste more intentional.

Kids eat this, which shocked me. Well, my kid eats the salmon mixture with crackers and ignores the cucumber entirely, but I’m calling it a win.

Variations Because I Get Bored Easily

Sometimes I add chopped cherry tomatoes if they look good at the store. Sometimes I throw in a little minced garlic because I’m obsessed with garlic and add it to everything (sorry, family).

Found out by accident that adding a tiny bit of hot sauce makes these amazing. Not enough to make them spicy, just enough to give them some life.

Oh, and if you’re feeling fancy, add some chopped avocado right before serving. Don’t add it too early or it gets brown and gross looking.

The Reality Check

Each boat has about 295 calories and 30 grams of protein, which means you can eat two of these for lunch and not feel guilty about having chips later. That’s science, right?

This isn’t going to win any beauty contests. It’s not going to impress your mother-in-law (trust me, I tried). But it’s good, it’s healthy, and it makes you feel like you have your life together even when you definitely don’t.

Is it just me or does everyone overthink healthy eating? Like, we need it to be complicated and expensive to count. These cucumber boats are proof that sometimes the simplest stuff works best.

Final Thoughts

Look, I make these probably twice a week now. Sometimes with leftover salmon, sometimes with canned, sometimes with that fancy stuff when I’m feeling bougie. They’re reliable, they’re filling, and they don’t make me feel like I’m punishing myself for wanting to be healthy.

People keep asking for the recipe, so I guess I did something right. Or maybe everyone else is just as tired of sad desk salads as I am.

Seriously, try this and tell me what you think. Anyone else have tricks for making healthy food that doesn’t taste like punishment? Because I’m always looking for new ideas.

Happy cooking! (and may your cucumber boats actually look like boats instead of crime scenes)