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Punchy salmon cucumber salad with dill on a white plate

Punchy Salmon Cucumber Salad with Dill

This bright and refreshing salmon cucumber salad combines flaky salmon, crisp cucumbers, and fresh dill in a tangy lemon dressing. Ready in 25 minutes, it's perfect for a light lunch or easy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb salmon fillet skin-on or skinless
  • 2 large English cucumbers or 3 Persian cucumbers
  • 1/4 cup fresh dill chopped
  • 1/4 cup red onion thinly sliced
  • 2 tablespoons capers drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • Salt and black pepper to taste
  • Optional: 1/4 cup crumbled feta cheese

Method
 

  1. Season the salmon fillet with salt and pepper. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down (if using skin-on) and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes for medium, or until desired doneness. Transfer to a plate and let cool slightly.
  2. While salmon cooks, prepare the cucumbers: slice them in half lengthwise, then cut into half-moons about 1/4-inch thick. Place in a large bowl.
  3. Add the chopped dill, sliced red onion, and capers to the bowl with cucumbers.
  4. In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper.
  5. Once salmon is cool enough to handle, flake it into bite-sized pieces using a fork, discarding skin if desired. Add to the bowl with vegetables.
  6. Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately or refrigerate for 15 minutes to let flavors meld.