Salmon Salad With Cucumber and Dill – Fresh, Bright, and Ready in Minutes

This salmon salad is crisp, creamy, and full of fresh flavor. Tender flakes of salmon meet cool cucumber, lemon, and lots of dill for a simple dish that tastes like sunshine. It’s quick enough for a weekday lunch and special enough for guests.

You can serve it on toast, tucked into lettuce cups, or alongside crackers and sliced tomatoes. Best of all, it uses easy-to-find ingredients and comes together without fuss.

Salmon Salad With Cucumber and Dill - Fresh, Bright, and Ready in Minutes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Cooked salmon (12 ounces), flaked and cooled — baked, poached, grilled, or canned wild salmon
• English cucumber (1 cup), quartered lengthwise and thinly sliced
• Fresh dill (3 tablespoons), finely chopped
• Red onion or shallot (2–3 tablespoons), finely minced
• Celery (1 stalk), finely diced (optional for extra crunch)
• Greek yogurt (1/3 cup), plain and full-fat or 2%
• Mayonnaise (2 tablespoons) for richness
• Dijon mustard (1–1½ teaspoons)
• Lemon juice (1–2 tablespoons), freshly squeezed
• Lemon zest (1/2 teaspoon), finely grated (optional but great)
• Olive oil (1 tablespoon), extra virgin
• Salt and black pepper to taste
• Capers (1 tablespoon), drained and chopped (optional for briny pop)

Method

 

1. Prep the salmon. If using cooked fillets, remove the skin and any pin bones. Flake the salmon into bite-size pieces with a fork. If using canned salmon, drain well and lightly flake.
2. Salt the cucumber. Toss the sliced cucumber with a pinch of salt and let it sit for 5–10 minutes. Pat dry with a paper towel to remove excess moisture. This keeps the salad from getting watery.
3. Make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, lemon zest, and olive oil. Season with a generous pinch of salt and pepper.
4. Add aromatics. Stir in dill, onion or shallot, and celery. If using capers, add them now.
5. Fold in salmon and cucumber. Gently combine the flaked salmon and cucumber with the dressing until everything is evenly coated. Taste and adjust lemon, salt, and pepper as needed.
6. Chill briefly (optional but recommended). Cover and refrigerate for 15–30 minutes to let the flavors settle and the salad firm up.
7. Serve your way. Spoon onto lettuce cups, pile on toast, wrap in a tortilla, or serve with crackers and sliced avocado. Finish with a little extra dill or a squeeze of lemon.

Why This Recipe Works

This salad leans on a few classic pairings that never fail. Salmon and dill bring out the best in each other, and the clean crunch of cucumber keeps every bite light. Lemon juice and Dijon mustard brighten the dressing so it never feels heavy. A little Greek yogurt (with just enough mayo) keeps it creamy without being rich.

Finally, a short chill lets the flavors meld and the cucumber stay crisp.

What You’ll Need

• Cooked salmon (12 ounces), flaked and cooled — baked, poached, grilled, or canned wild salmon
• English cucumber (1 cup), quartered lengthwise and thinly sliced
• Fresh dill (3 tablespoons), finely chopped
• Red onion or shallot (2–3 tablespoons), finely minced
• Celery (1 stalk), finely diced (optional for extra crunch)
• Greek yogurt (1/3 cup), plain and full-fat or 2%
• Mayonnaise (2 tablespoons) for richness
• Dijon mustard (1–1½ teaspoons)
• Lemon juice (1–2 tablespoons), freshly squeezed
• Lemon zest (1/2 teaspoon), finely grated (optional but great)
• Olive oil (1 tablespoon), extra virgin
• Salt and black pepper to taste
• Capers (1 tablespoon), drained and chopped (optional for briny pop)

How to Make It

1. Prep the salmon. If using cooked fillets, remove the skin and any pin bones. Flake the salmon into bite-size pieces with a fork. If using canned salmon, drain well and lightly flake.
2. Salt the cucumber. Toss the sliced cucumber with a pinch of salt and let it sit for 5–10 minutes.

   Pat dry with a paper towel to remove excess moisture. This keeps the salad from getting watery.

3. Make the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, lemon zest, and olive oil. Season with a generous pinch of salt and pepper.
4. Add aromatics. Stir in dill, onion or shallot, and celery.

   If using capers, add them now.

5. Fold in salmon and cucumber. Gently combine the flaked salmon and cucumber with the dressing until everything is evenly coated. Taste and adjust lemon, salt, and pepper as needed.
6. Chill briefly (optional but recommended). Cover and refrigerate for 15–30 minutes to let the flavors settle and the salad firm up.
7. Serve your way. Spoon onto lettuce cups, pile on toast, wrap in a tortilla, or serve with crackers and sliced avocado. Finish with a little extra dill or a squeeze of lemon.

Storage Instructions

Store the salad in an airtight container in the refrigerator for up to 3 days.

Give it a quick stir before serving, and add a squeeze of lemon to refresh the flavors. If you plan for leftovers, keep the cucumber separate and stir it in just before eating to preserve its crunch. Do not freeze; the texture won’t hold up.

Benefits of This Recipe

• Nutrient-dense: Salmon is rich in omega-3s and high-quality protein, while yogurt adds calcium and probiotics.
• Light yet satisfying: A yogurt-forward dressing keeps it creamy without being heavy.
• Flexible: Works with leftover cooked salmon or canned salmon from the pantry.
• Meal-prep friendly: Makes a solid lunch that packs and travels well.
• Fresh flavor: Cucumber, lemon, and dill keep each bite bright and clean.

What Not to Do

• Don’t skip salting the cucumber. Excess water will thin the dressing and dull the flavor.
• Don’t overmix. Gentle folding keeps the salmon in tender flakes instead of a paste.
• Don’t drown it in mayo. Balance matters.

  Too much mayo will overpower the dill and lemon.

• Don’t ignore seasoning. Taste as you go and adjust salt, pepper, and lemon at the end.
• Don’t use hot salmon. Warm fish melts the dressing and makes the salad oily.

Variations You Can Try

• Herb swap: Use fresh tarragon, chives, or parsley instead of dill, or blend them for a mixed-herb vibe.
• Crunch boost: Add diced radish, snap peas, or toasted almonds.
• Pickle twist: Stir in chopped cornichons or dill pickles for extra tang.
• Spicy version: Add a pinch of red pepper flakes, a splash of hot sauce, or minced jalapeño.
• Mediterranean spin: Mix in cherry tomatoes, olives, and crumbled feta; swap lemon for a touch of red wine vinegar.
• Avocado upgrade: Fold in diced avocado right before serving for creaminess.
• Grain bowl: Serve over quinoa or farro with arugula and cucumbers for a full meal.
• Dairy-free: Replace yogurt and mayo with a dairy-free mayo or a tahini-lemon dressing.

FAQ

Can I use canned salmon?

Yes. Canned wild salmon works well and saves time. Drain it thoroughly, remove any skin and bones if needed, and proceed as written.

You may need a touch more lemon since canned fish is slightly richer.

What’s the best way to cook salmon for this salad?

Keep it simple. Bake at 400°F (200°C) for 10–12 minutes with olive oil, salt, and pepper, or poach gently in salted water with a lemon slice until just cooked. Let it cool completely before flaking.

Can I make this ahead?

Absolutely.

Mix the dressing and aromatics up to a day in advance. Add the salmon and cucumber the day you plan to serve. The salad tastes best within 24–48 hours.

How do I keep the salad from getting watery?

Salt and blot the cucumber, use cooled salmon, and avoid overmixing.

If it loosens up after chilling, stir in a spoonful of Greek yogurt or a few extra cucumber slices right before serving.

What can I serve it with?

Toast, rye bread, or sourdough are classics. It’s also great with butter lettuce cups, whole-grain crackers, roasted potatoes, or a simple green salad with lemon vinaigrette.

Is there a good substitute for dill?

Chives or parsley are the cleanest swaps. Tarragon adds a soft anise note if you like a more aromatic twist.

Use less tarragon than dill since it’s stronger.

Can I make it without mayonnaise?

Yes. Use all Greek yogurt and a drizzle of olive oil for body. Add an extra teaspoon of Dijon to help emulsify and boost flavor.

Is this recipe gluten-free?

It is naturally gluten-free as written.

Just serve it with gluten-free bread, crackers, or over greens if you’re avoiding gluten.

Wrapping Up

Salmon Salad with Cucumber and Dill is a fresh, no-stress meal that delivers big flavor with minimal effort. With crisp cucumber, creamy tang, and plenty of herbs, it’s as satisfying as it is light. Keep it in your rotation for quick lunches, easy dinners, or a make-ahead option for busy days.

Once you try it, you’ll want to keep salmon and dill on hand year-round.