Lemon salmon cups are the perfect light bite: citrusy, creamy, fresh, and a little fancy without being fussy. Sushi-grade salmon is diced and tossed in a savory soy marinade, then layered into crispy phyllo cups with a tangy lemon mayo, fried capers, and fresh herbs. It’s a no-cook protein paired with golden, crunchy texture in every bite.

They make a great appetizer for parties, brunches, or anytime you want something elegant but easy. Guests always grab more than one, so maybe double the batch just to be safe.

Before you get started

Use sushi-grade salmon for safety and flavor, and dice it into small cubes for the best texture. Let your salmon sit in soy sauce while you prep everything else. The phyllo cups can be found in the freezer section and just need a quick bake to crisp up. Frying the capers is optional, but they add a little extra crunch and salty punch.

What You Need To Make Lemon Salmon Cups

You’ll find exact ingredient amounts in the recipe card, but here’s what you’ll need:

Sushi-grade salmon
Soy sauce
Japanese mayo
Lemon (zest and juice)
Fresh dill
Chives
Red chili flakes
Capers
Olive oil
Phyllo cups

How To Make Lemon Salmon Cups

1

Start by dicing your salmon into small cubes and mixing it with soy sauce in a small bowl. Let it sit while you prep the other ingredients.

2

Bake the phyllo cups according to the package directions until golden and crisp.

3

In another bowl, mix together Japanese mayo, lemon juice and zest, chopped chives, chili flakes, and capers. You can fry the capers in a skillet with a little oil beforehand for extra texture.

4

Spoon a bit of the mayo mixture into the bottom of each baked phyllo cup. Top with a small scoop of the salmon mixture. Finish with a sprinkle of dill, extra chives, and a little more lemon zest.

5

Serve immediately while the cups are crisp.