Recipe by Renee Muller

Sweet Chili Salmon Cubes

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Parve Parve
Medium Medium
4 Servings
2 Hours, 30 Minutes

I’ve been on the lookout for a fantastic appetizer for a while. It needed to be the type that could be prepared in advance, taste amazing at room temperature, and still look gorgeously elegant once plated. I thought I was asking for too much and kinda gave up. It seemed like it was going to be grilled chicken salad. Again. Then I met my new, friendly, and super-talented neighbor, Yocheved. She introduced me to this amazing salmon and it’s been love at first bite ever since. See? It always pays to be neighborly.


Main ingredients

  • 1 and 1/2 pounds salmon, cut into 1-inch cubes

  • 1/2 cup sweet chili sauce

  • 1/4 teaspoon Pereg Cumin (optional)

  • 1/4 teaspoon za’atar (optional)

  • 1/2 cup Gefen Panko Crumbs

  • 1/4 cup everything spice

  • 1/4 cup Gefen Bread Crumbs

  • 3 tablespoons black sesame seeds

  • 1 teaspoon Montreal steak seasoning

  • 2 medium zucchini

  • 2 medium yellow squash


Prepare the Salmon Cubes


Place salmon cubes, sweet chili sauce, cumin, and za’atar into a resealable bag. Marinate in the refrigerator for up to two hours.


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.


In a shallow dish, combine Panko, everything spice, bread crumbs, black sesame seeds, and Montreal seasoning. Mix to combine.


One by one, coat each salmon cube in the Panko mixture. Place on prepared baking sheet.


Bake for six minutes. Refrigerate until ready to use.

Prepare the Squash


Using a vegetable peeler, carefully peel the zucchini lengthwise into long strips, making sure to leave some peel at the edges. You will get four to five nice strips on each side. Repeat with yellow squash. (Save remaining zucchini/squash for another use.)


Place squash strips into a microwave-safe bowl; microwave for 30 to 60 seconds. This will ensure that the strips are soft enough to fold without cracking, yet not entirely cooked. Refrigerate until ready to use.

To Assemble


Fold one zucchini strip like an accordion, then thread onto a skewer. Next, thread on a salmon cube and a yellow squash accordion. Keep alternating between the yellow squash and zucchini between each salmon cube.


This is a great Shabbos-day appetizer, as the fish will be flavorful and still moist. Bring the fish to room temperature before serving.


Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Sweet Chili Salmon Cubes

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4 months ago

Hi love these wires. Totally dresses up this recipe! Where can I get them?

Mark your comment as a question
Avigael Levi
Reply to  fraidy
4 months ago

They do! Amazon should carry them

4 years ago

Love this This recipe is delicious and looks gorgeous. I usually use panko and breadcrumbs and then just one or two of the other seasonings, I think it would be too busy and muddled with all of those seasonings being used at once. I love the quick steaming of the squash in the microwave, it makes prep so quick! Also great for shabbos lunch since it can be served room temp. Overall a real hit!