Salmon with Cucumbers

June 17, 2011
5 Ratings
Photo by Karen Mordechai
  • Serves 2
Author Notes

One of the reasons this dish is so picnic friendly is because salmon tastes good hot, warm or cold. It doesn't matter. The cucumbers and radishes are pickled in dill and vinegar and are full of fresh flavours that all go well with salmon.

This recipe was adapted from: —Audrey Needs More Wooden Spoons

What You'll Need
  • 2 fillets of wild salmon
  • 1/4 cup cucumber, thinly sliced
  • 4-5 radishes, thinly sliced
  • 3 tablespoons dill, chopped
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • salt and pepper to taste
  1. Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Either by hand or with a mandolin, slice cucumbers and radishes into very thin rounds. Place both in a bowl with rice wine vinegar, dill, sugar, and pinch of salt to season. Toss to combine, and set aside.
  2. Season both sides of the salmon with salt and pepper. In a hot fry pan or on a hot grill, cook the salmon for several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done.
  3. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.
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See what other Food52ers are saying.

  • MK
  • Fairmount_market
  • lacerise

3 Reviews

MK September 15, 2020
The pickled cucumbers were awesome. I’m making more and adding some red onions and using them with the leftover salmon in tacos!
lacerise September 10, 2012
There's no mention of oil. Do you cook your salmon in a dry pan?
Fairmount_market June 18, 2011
Sounds delicious. I love the combination of pickled cucumbers and radishes with the salmon.