Spicy Salmon Cucumber Cups

Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
Pat salmon dry, then drizzle with olive oil. Season evenly with garlic powder, smoked paprika, salt, and black pepper.
Bake for 8–10 minutes until the salmon is cooked through and flakes easily. Let it cool slightly.

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and honey until smooth and creamy.
Set aside while the salmon cools.

Slice cucumbers into thick 1-inch rounds.
Using a small spoon or melon baller, gently scoop out the center of each slice to form a cup, keeping the bottom intact.

Flake the baked salmon into small pieces and place in a mixing bowl.
Add diced avocado, green onions, and half of the spicy sauce.
Gently mix until everything is evenly combined and creamy but still chunky.

Arrange cucumber cups on a serving platter.
Spoon the spicy salmon mixture into each cup generously.

Drizzle remaining spicy sauce on top and finish with sesame seeds and fresh cilantro.
Serve immediately while cucumbers are crisp and refreshing.