Grilled Salmon with Creamy Cucumber-Dill Salad
This post may contain affiliate links. Read my full disclosure policy. 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 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 RecipeComments (173)Add Comment Recipe Comments (173) Add Comment 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 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 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. 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 Powered by 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 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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