Make dip by combining first 6 ingredients in a small bowl. Cover and refrigerate until needed.
With a very sharp knife, cut each salmon nugget into three pieces. Skewer 2 pieces of cucumber, and 1 piece of salmon, on each skewer and arrange on a platter. Cover and refrigerate until needed. Can be made a few hours before needed.
To serve, uncover salmon and serve with the lemon dill dip for dunking.
Note: The cucumber used in this recipe was fairly thin, about 1 1/2" inches wide. If you can’t find skewers 4" in length, simply cut longer ones to that size.