Cucumber Dill Salmon Salad

Name: Cucumber Dill Salmon Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/4 lb salmon fillet, skin on, cut into 4 portions; 1 tbsp olive oil; Salt and black pepper to taste; 1/2 cup plain Greek yogurt; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 3 tbsp chopped fresh dill; 1 small garlic clove, grated; 2 English cucumbers, shaved into ribbons; 1/2 small red onion, very thinly sliced; 2 tbsp capers, drained; Baby arugula or butter lettuce, for serving

Flaked seared salmon over cool cucumber ribbons in a bright lemon dill yogurt dressing.

Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (187 reviews)

INSPIRED BY

One of those recipes born from too much cucumber in the garden and a piece of salmon in the fridge that had to be cooked tonight.

Story

I keep coming back to this one on the hot nights when everyone in the house has already claimed they are not hungry, and then somehow finishes their plate anyway. The magic is in the temperature contrast. Warm crisp skinned salmon meeting cool herby cucumbers meeting a cold tangy dressing. It feels like the fanciest thing you could serve without any of the effort of fancy cooking. My friend Meg brought a version of this to a summer potluck three years ago and I have been chasing that flavor ever since.

By Casey

Ingredients

1 1/4 lb salmon fillet, skin on, cut into 4 portions
1 tbsp olive oil
Salt and black pepper to taste
1/2 cup plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp olive oil
3 tbsp chopped fresh dill
1 small garlic clove, grated
2 English cucumbers, shaved into ribbons
1/2 small red onion, very thinly sliced
2 tbsp capers, drained
Baby arugula or butter lettuce, for serving

Instructions

Pat the salmon dry and season generously with salt and pepper. Heat the olive oil in a large nonstick skillet over medium high heat until shimmering.
Place the salmon skin side down. Press gently for the first 20 seconds so the skin stays flat. Cook without moving for about 4 minutes, until the skin is deeply crisp.
Flip and cook the other side for 2 to 3 more minutes, until the fish flakes easily but the center is still just barely translucent. Transfer to a plate and let it rest.
While the salmon rests, whisk the yogurt, lemon juice, olive oil, dill, and grated garlic in a small bowl. Season with salt and pepper. Add a splash of water if it feels thick.
Use a vegetable peeler to shave the cucumbers into long thin ribbons. Toss them in a large bowl with the red onion, capers, and half the dressing.
Pile the greens onto plates. Top with the cucumber salad, then flake the warm salmon over the top in big chunks. Drizzle with the remaining dressing and finish with more dill.

Chef Tips

Buy skin on salmon and cook it skin side down first. Crisp salmon skin is one of the great small joys of home cooking.
Salt the salmon just before it hits the pan. Salting too early pulls out moisture and prevents that beautiful sear.
English cucumbers or Persian cucumbers have fewer seeds and stay crisp longer. Standard cucumbers work, but scoop out the seeds first.
The dressing keeps 3 days in the fridge. Double it and use it on chicken or as a dip during the week.

Cook's Notes

**Salmon doneness:** Aim for medium. The fish should flake but still show a hint of translucence at the very center. It keeps cooking as it rests.
**Yogurt choice:** Full fat Greek yogurt gives the best texture. Nonfat works but the dressing goes thin faster.
**Cucumber ribbons:** Stop peeling when you hit the seedy center. Save the cores for a snack or throw them into infused water.
**Make it a bowl:** Serve over cooked farro or wild rice for a heartier meal. The dressing doubles as a grain bowl sauce.

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