Salmon Cucumber Recipe

Prep salmon

Pat the salmon fillet dry with paper towels. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, and the lemon zest from half a lemon.

Pan-sear

Heat 1 tablespoon olive oil in a nonstick or stainless-steel skillet over medium-high heat until shimmering. Add the salmon, presentation side down first. Sear without moving for 3 minutes, until a golden crust forms.

Flip the salmon and reduce heat to medium. Cook for another 2–3 minutes for medium doneness (internal temperature ~125–130°F / 51–54°C) or longer if you prefer well done. Spoon pan juices over the top as it cooks.

Remove salmon to a plate and squeeze the remaining lemon juice (from the half lemon) over the fillet. Tent loosely with foil and let rest for 3 minutes.

Slice vegetables

While the salmon cooks, thinly slice the English cucumber into half-moons (about 1/8–1/4-inch thick). Thinly slice the red onion and separate into rings. If you prefer milder onion, soak the slices in cold water for 5 minutes and drain.

Make dressing and toss

In a medium bowl whisk together 1 1/2 tsp white wine vinegar, 1 tsp olive oil, 1/2 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Add the chopped dill and whisk briefly. Add the cucumber and onion slices and toss to coat. Taste and adjust seasoning — add more vinegar or a pinch more sugar if desired.

Plate 1–2 tablespoons of Greek yogurt or crème fraîche in the center or smear slightly on the plate (optional). Place the rested salmon fillet on or beside the yogurt.

Top or accompany the salmon with a generous portion of the cucumber salad. Garnish with microgreens or additional chopped dill and a pinch of flaky sea salt, if desired.

Serve immediately with extra lemon on the side for squeezing.