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!
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
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.
Meanwhile, make the dressing by combining the sour cream, mayo, white wine vinegar, garlic, dill, sugar and black pepper.
Whisk to combine.
Combine the dressing with the drained cucumbers and red onions and chill until ready to eat.
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.
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!
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!
YOu may also like
- Cedar Planked Salmon with Lemon, Garlic & Herbs
- Pan-Seared Halibut with Cherry Tomatoes & Basil
- Slow-Roasted Salmon with Fresh Herb Salsa
- Restaurant-Style Pan Seared Salmon
- Southwestern Maple Glazed Salmon with Pineapple Salsa
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!
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
- 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.
- 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.
- 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.
- 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
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- 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
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Could you give the nutritional information?
Hi Lakshmi, I just added it to the recipe. Hope you enjoy!
Hi Jen, I want to make this but onions especially red have such a BITE😬. Is there any way to cut the bite from the onions so that I could enjoy the bite from the salad.
Hi Toni, I too am a raw onion-phobe. Salting them (with the cucumber) removes their bite quite a bit. To mellow them out even more, soak them in cold water for 10 minutes first.
Hi Jen, I tried this delicious meal this evening and I must say you/I outdid ourselves 🤣 just joking you deserve ALL the credit for this one I just followed your instructions. Thank you for the tip on the onions it worked out well. That cucumber salad is to die for especially on a warm summers night (with a glass of wine of course). And the salmon paired with it is something out of this world. I’m always looking for quick light meals for my family. You did it again Jen keep up the great work. P.S. are you putting out another cookbook I have your latest I would love more from you to add to my collection.
So glad you enjoyed it, Toni. Not sure yet about another cookbook – taking a little time off before making that decision. 🙂
This recipe looks so great and I’m excited to try it (I love all of your recipes that I’ve tried!) but would it work to bake the salmon instead of grill it?
So glad you’re enjoying the recipes! You can prepare this in the oven, but I’d suggest broiling instead of baking. Enjoy! 🙂
Sat out on the balcony and enjoyed this recipe. Perfect on a hot summer night with roasted asparagus, sliced heirloom tomatos sprinkled with oregano, salt and pepper and a glass of white wine. Made exactly as written, fast and good. Grilled the salmon on my pannini press.
Hi, Jenn 🙂 Could I cook the salmon on a Griddle Pan instead? Would the timing need to be altered if I did so?
Hi Meredith, sure a griddle pan will work here; I’d cook the salmon over medium-high heat for about 5 minutes per side for each inch of thickness (so if the salmon is about 1-inch thick, you’d cook it for a total of 10 minutes). Hope you enjoy!
I have been looking for a good cucumber-dill salad recipe to go with my leftover grilled salmon for quite a while. Everyone at my house loved this recipe including me! Thank you for sharing this!
This is a refreshing and flavorful topping-we love it with fish or chicken.
Jenn, want to make this, but do not have a grill pan…what else do you suggest?
Hi Carol, This is intended for the grill. Do you have one?
I am at that stage in life where I have graduated to an apartment, Unfortunately, my grill, fireplace, extra refrigerator and big freezer are only memories of the past.
Hi Carol, All hope is not lost; you could broil them :).
I had an aha moment during the night…what about my terrific Panini press?
I assume that’s similar to something like a George Foreman grill? If so, I think it could work.
Adding this to our meal rotation, such a simple and healthy recipe to make. Perfect now we’re coming into summer down here in Australia!
I made this tonight and it was delicious!! I love the pairing of cucumber and dill with the salmon….yum! I want to make it for a dinner with relatives soon, but there are folks who can’t eat dairy in my family. What do you suggest for a sub for the sour cream (I actually used Greek yogurt instead)? All mayo or ???? Thanks, Jenn.
Glad you liked it Arianna! I think using all mayo for this may make it a little too rich, but you could try it. There is a recipe here for non-dairy sour cream that would work. (Keep in mind that although it doesn’t take much active time, it needs 24 hours to culture.) Hope that helps!
Your recipes have quickly become some of my favorite. This one is no different! The salmon is simple enough and is a classic flavor but the cucumber dill sauce is outstanding. It’s fresh, crisp, and delicious. Perfect match-up.