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The vivid variety of coatings make this appetizer a feast for the eyes as well as the palate. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
4 (1-in./3-cm.) slices salmon fillets, skinned
3 tablespoons sesame teriyaki sauce
3 and 1/2 tablespoons sesame seeds
1 and 1/2 tablespoons black sesame seeds
3 tablespoons Caesar dressing
1/2 cup French-fried onions
2 tablespoons Gefen Cornflake Crumbs
2 tablespoons Italian dressing such as Haddar Italian Dressing or 1 and 1/2 tablespoons oil and generous dash garlic powder
1 tablespoon lemon juice
1/4 cup Gefen Cornflake Crumbs
4 cubes Gefen Frozen Parsley
4 cubes Gefen Frozen Basil
Rinse salmon and pat dry. Slice each fillet into five even pieces, approximately one inch (three centimeters) each. Divide salmon evenly among three small bowls. Add teriyaki sauce to one, Caesar dressing to the second, and Italian dressing and lemon juice to the third. Toss salmon in all bowls to coat. Marinate 15 minutes.
Meanwhile, set out three additional bowls. Place both sesame seeds in one, French-fried onions and two tablespoons cornflake crumbs in the second, and 1/4 cup cornflake crumbs, parsley, and basil in the third. Mix coating ingredients in each bowl until thoroughly combined.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray a baking sheet or a large roaster with cooking spray or line with Gefen Parchment Paper.
Coat salmon cubes as specified: teriyaki cubes in sesame seeds, Caesar cubes in onion coating, and Italian cubes in herb coating. Place on prepared baking pan and bake for 15 minutes.
Remove from heat and cover loosely with foil until cooled. Serve on skewers topped with thin slices of lemon and cucumber.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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Salmon on skewer How do you put the salmon on the skewers after they’re baked? Don’t they fall apart? Normally I would put them on raw, but then what would I do with the lemon and cucumber?
Advance Can I make this one day in advance and keep in the fridge overnight or would the crumbs get soggy?
We think the sesame versions would be fine in the fridge overnight. You can sprinkle the other version with a last minute extra bit of French fried onions for fresh crunch.
Have made it multiple times, delicious!
How do you put the salmon on the skewers after they’re baked? Don’t they fall apart? Normally I would put them on raw, but then what would I do with the lemon and cucumber?
Ideally, I would put them on the skewer and then bake them and then add the lemon and cucumber on the bottom. If you would like them to look like the picture I would recommend cooking the salmon, waiting until it’s cooled, and then add them to the skewer, then it is less likely that they will fall apart.