Grilled Salmon with Creamy Cucumber-Dill Salad

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Nothing says summer like simple grilled salmon topped with a creamy cucumber salad— the ultimate no-fuss meal!

Grilled salmon topped with cucumber-dill salad on a black plate.

Summer cooking is my favorite — it’s all about simplicity. No fussy sauces or heating up the kitchen, just wholesome dishes made from the freshest ingredients. Take grilled salmon, for instance. When paired with a creamy cucumber-dill salad, it becomes the ultimate summer meal. The salad’s crisp texture and tangy flavor contrast beautifully with the warm salmon. And being a no-cook side, it’s a cinch to whip up. Add a good baguette to tie it all together, and voila: dinner is served! If you’re a dill lover but outside of grilling season, this baked salmon with panko-dill crust will hit the spot. 

A little tip when making grilled salmon: Besides giving the grates a good oiling and ensuring the grill’s nicely pre-heated, keep the salmon skin on and start by grilling it skin-side down. If you’re a fan of crispy skin, then you’re in for a treat. But even if that’s not your thing, no worries—it’ll peel right off. Plus, the fat from the skin helps in greasing the grates, ensuring those lovely grill marks on the flip side without any sticking issues.

What You’ll Need To Make Grilled Salmon with Creamy Cucumber Salad

Ingredients including red onion, Kosher salt, and mayonnaise.

Step-by-Step Instructions

Begin by making the cucumber-dill salad. Cut the cucumber in half lengthwise, then scrape out the seeds and watery center using a teaspoon. Cut the cucumber into thin slices and place in a colander with the red onions. Toss with the salt and let drain in the sink for at least 30 minutes. Don’t skip this step or your salad will be very watery.

Sliced cucumbers and red onion in a colander.

Meanwhile, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.

Unmixed dressing ingredients in a glass bowl.

Whisk to combine.

Whisk in a bowl of white dressing.

Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.

Vegetables tossed in a bowl with white dressing.

For the salmon, preheat your grill to medium-high heat. Rub the salmon fillets with olive oil and sprinkle liberally with kosher salt and pepper.

Seasoned salmon filets on a lined baking sheet.

Be sure the grates on the grill are clean and well-oiled. Grill the fish 4-5 minutes on the first side and 2-3 minutes on the next. The trick is to let the fish sear on the first side until nice and brown, which enables it to release easily. Resist the urge to peek or flip before it’s ready!

Salmon with grill lines.

Let the salmon fillets cool slightly then serve with the cold cucumber-dill salad piled over top or alongside. A warm baguette is the perfect accompaniment. Note: The Cucumber-Dill Salad is also wonderful on its own so you may want to double the recipe so you’ll have enough for leftovers. Enjoy!

Grilled salmon on a plate with a creamy cucumber-dill salad.

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Grilled Salmon with Creamy Cucumber-Dill Salad

Nothing says summer like simple grilled salmon topped with a creamy cucumber salad— the ultimate no-fuss meal!

Servings: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus 30 minutes to salt the cucumber and onions

Ingredients

For the Salmon

  • 4 (6-oz) salmon fillets, skin on
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Creamy Cucumber-Dill Salad

  • 1 English cucumber (also called hothouse cucumber)
  • ⅓ cup finely sliced red onion, from one small red onion
  • ½ teaspoon salt
  • ¼ cup plus 2 tablespoons sour cream
  • 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
  • 2 tablespoons white wine vinegar
  • ¼ cup chopped fresh dill
  • 1 clove garlic, minced
  • ½ teaspoon sugar
  • Freshly ground black pepper, to taste

Instructions

  1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
  2. In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
  3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
  4. Preheat the grill to medium-high heat. Clean the grill rack, then brush with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4 to 5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2 to 3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 522
  • Fat: 39 g
  • Saturated fat: 9 g
  • Carbohydrates: 6 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 36 g
  • Sodium: 706 mg
  • Cholesterol: 108 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • I made this recipe for a dinner party. I’d never grilled fish on the grill before but followed your directions and it was delicious. Loved the dill cucumber red onion salad with it.

    I have yet to make one of your recipes that isn’t fabulous! I recommend you website to all my friends. You’re the best! Watch out Ina!

    • — Margaret Michel on August 27, 2024
    • Reply
  • I made this while we were away camping and it was a hit! Truly delicious. I would like to make it for guest next week but would like to serve it with another dish or two, as just the salmon and the cuke salad seems a bit sparse to me. What do you suggest? Is there a nice rice or pasta dish that would go well alongside??
    Thanks!

    • — Twyla Laakso on August 9, 2024
    • Reply
    • Hi Twyla, Glad it was a hit. This would be nice with these grilled baby potatoes (and you’ll already have the grill on).

      • I’m making this AGAIN!! This time for company. Quick question Jen, how far in advance could one realistically make this? I’d like to make it today for tomorrow, but I’m afraid it might get watery??
        Thank you! And thanks for all your wonderful recipes.

        • — Twyla Laakso on August 15, 2024
        • Reply
        • So glad you like the recipes, Twyla! You can get away with making the cucumber salad a few hours ahead, but I don’t recommend a day in advance. As you mentioned, it will get watery.

  • Is it possible to make the salmon ahead of guests arriving and serve the whole dish as a cold plate?

    • — Maureen on July 26, 2024
    • Reply
    • Hi Maureen, I haven’t ever served this cold, but I think you could. Please LMK how it comes out if you try it!

      • — Jenn on July 26, 2024
      • Reply
  • Very good!

    • — Julie on July 16, 2024
    • Reply
    • Jenn, I’m not a great griller, what temperature should I use to bake the salmon and length of time?

      • — Penny Burt on September 23, 2024
      • Reply
      • Hi Penny, I’d actually broil instead of bake it. You can follow the guidance from this recipe. Enjoy!

  • I’ve tried most of your salmon recipes and all have been 5 stars! I made this tonight with the cucumber salad despite my husbands protest. haha … The salad made it 10 stars! We both loved it, paired with a baguette and fresh olive oil herb dipping sauce. Perfect warm day meal! Thank you!

    • — Sharon T on June 11, 2024
    • Reply
  • This was so delicious!!! The cucumber salad added a creamy brightness to the salmon. Definitely putting this into regular rotation 😋

    • — Mo L on May 19, 2024
    • Reply
  • I made this dish three weeks ago and I can not wait to have it again tomorrow night. It was fabulous. Thank you

    • — J. Gallagher on May 16, 2024
    • Reply
  • I made this salmon with creamy cucumber dill salad. It was absolutely wonderful. My daughter who hates cucumbers loved it! Thank you for this great recipe.

    • — Jeanne White on April 21, 2024
    • Reply
  • Will dried dill work in the salad?

    • — Jeanne White on April 19, 2024
    • Reply
    • Sure! I’d cut it back to 1 tablespoon.

      • — Jenn on April 19, 2024
      • Reply
  • DELISH! Made it all the way down to your potato recipe. The only thing is that I did not cook on the grill, I did it in the oven. Dinner guests were in awe.

    • — Doreen on February 26, 2024
    • Reply

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