If you’re searching for a dish that captures the flavor and freshness of summer in every bite, look no further than Grilled Salmon with Creamy Cucumber-Dill Salad. Picture juicy salmon fillets with crispy edges, hot off the grill and paired with a refreshing salad that’s cool, tangy, and herbaceous. Every mouthful is a perfect balance of smoky, rich fish and creamy, crunchy veggies. Whether you’re hosting a backyard barbecue or craving a light but satisfying meal, this recipe will instantly become a staple at your table.
Ingredients You’ll Need
The beauty of Grilled Salmon with Creamy Cucumber-Dill Salad is its simplicity. Each ingredient plays a vital role: the salmon brings richness, while the cucumber-dill salad adds a refreshing, zesty crunch that makes every bite feel special. Here’s what you’ll need — and why you’ll love it.
- Salmon Fillets: Choose firm, fresh salmon fillets (about 6 ounces each) for best grilling results.
- Olive Oil: Brushing the salmon with olive oil gives it a gorgeous sear and keeps it tender.
- Salt and Black Pepper: Essential seasonings that let the natural flavor of the fish shine.
- English Cucumber: Thinly sliced for crunch and hydration, with a mellow flavor that never overwhelms.
- Red Onion: Adds a mild sharpness and a splash of color to the salad.
- Plain Greek Yogurt: The creamy base for the salad, giving it richness with a tangy twist and a protein boost.
- Mayonnaise: Just a tablespoon blends with the yogurt for extra creaminess and smoother texture.
- Lemon Juice: Freshly squeezed lemon juice brightens up the salad and pairs beautifully with both fish and herbs.
- Fresh Dill: Chopped dill gives that unmistakable burst of aromatic, grassy herb flavor.
- Garlic Powder: Adds savory depth to the salad dressing without overwhelming the fresh ingredients.
- Salt and Pepper: To taste, balancing the flavors and bringing everything together.
How to Make Grilled Salmon with Creamy Cucumber-Dill Salad
Step 1: Prep the Grill
Start by preheating your grill to medium-high heat. While it’s heating up, oil the grates generously to prevent the salmon from sticking — trust me, this small step makes a world of difference and helps keep those fabulous grill marks intact when it’s time to flip.
Step 2: Season the Salmon
Pat the salmon fillets dry with a paper towel, then brush all sides with olive oil. Sprinkle both sides with salt and black pepper. The olive oil not only adds flavor but also helps lock in moisture and create a beautiful crust on the grill.
Step 3: Grill the Salmon
Place your salmon fillets on the grill, skin-side down if yours have skin. Grill for about 4 to 5 minutes per side, depending on thickness. You’re looking for opaque flesh that flakes easily with a fork. Stay close by — salmon cooks quickly, and you want that perfect balance of caramelized exterior and juicy center for your Grilled Salmon with Creamy Cucumber-Dill Salad.
Step 4: Mix the Creamy Cucumber-Dill Salad
While the salmon grills, whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, garlic powder, salt, and pepper in a medium bowl. Stir in the sliced cucumber and red onion until every piece is evenly coated, making sure the salad is luxuriously creamy and bright.
Step 5: Chill the Salad (Optional but Recommended!)
If you have a few extra minutes, pop the salad in the fridge for 15 to 30 minutes. This simple trick melds the flavors together and gives the salad an irresistible crispness. Trust me, the coolness of the salad paired with the warm, smoky fish will make your Grilled Salmon with Creamy Cucumber-Dill Salad unforgettable.
Step 6: Serve and Enjoy
Plate the hot salmon with a generous scoop of the creamy cucumber-dill salad alongside. Serve immediately so you get the contrasting temperatures and textures at their best. Watch your guests’ eyes light up as they dig in — this is what summer eating is all about.
How to Serve Grilled Salmon with Creamy Cucumber-Dill Salad
Garnishes
Scatter a little extra chopped fresh dill or a sprinkle of lemon zest over the top for a burst of color and aromatics. If you’re feeling fancy, a drizzle of good olive oil right before serving elevates everything — it’s the little flourishes that make Grilled Salmon with Creamy Cucumber-Dill Salad feel restaurant-worthy at home.
Side Dishes
This dish sings with light, veggie-packed sides like roasted asparagus, grilled corn, or a simple green salad. For a heartier option, try herbed new potatoes or fluffy quinoa, which soak up the extra salad dressing beautifully. Nothing beats a meal where every bite feels balanced and satisfying.
Creative Ways to Present
Try serving the salmon fillets over a bed of salad on a platter for a stunning centerpiece. You can also break the salmon into large, rustic chunks atop the cucumber-dill salad for an easy salmon bowl. For a picnic twist, tuck pieces of salmon and salad into pita pockets or wraps for a fresh, portable lunch that puts a fun spin on Grilled Salmon with Creamy Cucumber-Dill Salad.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the salmon and cucumber-dill salad separately in airtight containers in the refrigerator. Both will stay fresh for up to 2 days, and keeping them apart prevents the salad from getting watery and keeps the salmon at its best texture.
Freezing
While the creamy cucumber-dill salad doesn’t freeze well (the cucumbers can become soggy and the dressing may separate), cooked salmon freezes beautifully. Wrap leftover salmon tightly in foil or freezer-safe bags and freeze for up to one month. For best results, thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat salmon, place it on a baking sheet in a 300°F oven for 8 to 10 minutes, or until warmed through. Avoid microwaving, as it can dry out the fish. The cucumber-dill salad is best enjoyed cold and fresh, so only make as much as you’ll eat within a couple of days.
FAQs
Can I use a different type Main Course
Absolutely! While salmon is unbeatable for its rich flavor and texture, you can substitute with trout, Arctic char, or even mild white fish like cod if that’s what you have on hand. Adjust grilling time based on the thickness and type of fish.
Is there a dairy-free option for the salad?
Yes! You can swap the Greek yogurt and mayonnaise for your favorite plant-based substitutes. There are plenty of creamy, tangy nondairy yogurts and vegan mayo options available, keeping this recipe satisfying for everyone.
What is the best way to slice the cucumbers?
A thin slice is key for the ideal texture. Use a sharp knife or a mandoline slicer for even, paper-thin rounds that absorb the creamy dressing and retain crunch. If using a standard cucumber (not English), you may want to peel and seed it for the best results.
Can the salad be made in advance?
Definitely! The cucumber-dill salad can be made up to 12 hours ahead and stored in the refrigerator. Just give it a quick stir before serving. The flavors only get better as they mingle, making meal prep a breeze.
How can I tell when the salmon is cooked through?
Look for opaque flesh that flakes easily with a fork. The internal temperature should reach 145°F at the thickest part. Pull the salmon off the grill a minute early if you like it just a touch rare in the center—the residual heat will finish the job as it rests.
Final Thoughts
There’s nothing quite as satisfying as sharing a sensational, healthy dinner that truly delivers on flavor and freshness. Grilled Salmon with Creamy Cucumber-Dill Salad is a recipe to come back to all season long — and one you’ll adore making (and eating!) with family and friends. Fire up the grill and treat yourself to a meal that’s destined to become a new favorite in your rotation.
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Grilled Salmon with Creamy Cucumber-Dill Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delightful meal with this Grilled Salmon with Creamy Cucumber-Dill Salad recipe. Tender grilled salmon served with a refreshing cucumber and dill salad, perfect for a light and flavorful dish.
Ingredients
For Grilled Salmon:
- 4 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For Creamy Cucumber-Dill Salad:
- 1 large English cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat and oil the grates.
- Prepare Salmon: Brush salmon fillets with olive oil, season with salt and pepper, then grill for 4-5 minutes per side.
- Make Salad: Mix Greek yogurt, mayonnaise, lemon juice, dill, garlic powder, salt, and pepper in a bowl. Add cucumber and onion.
- Serve: Plate the grilled salmon with the creamy cucumber-dill salad.
Notes
- Chill the salad for 15-30 minutes before serving for enhanced flavor.
- You can use sour cream instead of yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with salad
- Calories: 420
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 95 mg
