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Dill Pickle Salmon Ceviche Recipe with Gluten-Free Bagel Chips | Healthy, Easy, Summer Appetizer

Dill Pickle Salmon Ceviche with Gluten-Free Bagel Chips

This is the grown up version of my favorite lox and bagel platter, using the best fresh summer seafood that the season has to offer. You can serve this as a finger food platter at a party, or bulk it up for a light summer lunch/dinner with Bibb lettuce and extra tomatoes, cucumbers and onions. For the bagel chips, you can of course use store bought or non-GF. I topped mine with a sprinkle of za’atar, but you can use any spice you like or go the traditional poppy seed route!
Prep Time 15 minutes
Total Time 2 hours 10 minutes
Servings 4 as an appetizer


For the ceviche:

  • 1 pound salmon , skin removed (preferably wild or organic), and finely chopped
  • 1/4 cup lemon juice
  • 1/4 cup brine from the pickle or cornichon jar
  • 2 tablespoons finely chopped cornichons or dill pickles
  • 2 tablespoons capers
  • 2 tablespoons fresh dill , plus more for garnish
  • 1/2 teaspoon sea salt

For serving:

  • 2 gluten-free bagels , thinly sliced
  • Olive oil
  • 2 heirloom tomatoes , thinly sliced
  • 1 seedless English cucumber , thinly sliced
  • 1 small red onion , thinly sliced
  • 4 ounces full fat Greek yogurt


  1. In a medium mixing bowl, combine the salmon, lemon juice, pickle brine, pickles or cornichons, capers, dill and 1/2 teaspoon sea salt. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
  2. Meanwhile, make the bagel chips: preheat the oven to 425 degrees F. Lightly brush the bagel slices on both sides with olive oil (cooking spray also works well) and arrange in an even layer on a baking sheet (you may need 2). Toast in the oven until the bagels are medium brown and crisp, about 15 minutes. Remove and allow to cool to room temperature. Store in an airtight container until ready to eat, or serve immediately depending on how you time things.
  3. To serve: arrange the tomatoes, cucumbers, onions and bagel chips on a platter. Spoon the yogurt onto the platter to create a bed for the salmon, or serve both in separate bowls. Garnish with extra dill, cornichons or capers, as you see fit.