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Grilled Salmon with Creamy Cucumber-Dill Salad Recipe

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4.3 from 6 reviews

This recipe features perfectly grilled salmon fillets paired with a creamy cucumber-dill salad. The salmon is seasoned simply and grilled to achieve a golden-brown, slightly charred exterior, while the refreshing cucumber salad, dressed with sour cream, mayonnaise, fresh dill, and a touch of garlic, provides a cool and tangy contrast, making for a light and satisfying meal perfect for warm weather or any occasion.

Ingredients

Salmon

  • 4 (6-oz) salmon fillets, skin on
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Creamy Cucumber-Dill Salad

  • 1 English cucumber (hothouse cucumber)
  • 1/3 cup finely sliced red onion (from one small red onion)
  • ½ teaspoon salt
  • ¼ cup + 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

  1. Prepare the cucumbers and onions: Cut the cucumber in half lengthwise, then slice each half lengthwise again. Scoop out the center seeds using a teaspoon. Thinly slice each half and place in a colander along with the finely sliced red onion. Toss with ½ teaspoon salt and let sit in the sink for at least 30 minutes to drain excess water.
  2. Make the dressing: In a medium bowl, combine sour cream, mayonnaise, white wine vinegar, chopped fresh dill, minced garlic, sugar, and freshly ground black pepper. Mix well until smooth and creamy.
  3. Combine salad ingredients: After cucumbers and onions have drained, press the colander on the base of the sink to release excess water and pat dry with paper towels. Add the vegetables to the dressing and toss thoroughly. Cover and chill the salad until ready to serve.
  4. Preheat and prepare the grill: Heat the grill to medium-high. Clean the grill grate and brush it with oil using a brush or paper towel. Close the lid and let it come back to temperature to ensure even cooking.
  5. Season and grill the salmon: Rub the salmon fillets with olive oil and season generously with kosher salt and freshly ground black pepper. Place the fillets skin-side down on the hot grill. Grill undisturbed for 4 to 5 minutes until the skin is golden brown and slightly charred, ensuring they release easily from the grill.
  6. Flip and finish grilling: Flip the salmon fillets over and grill for an additional 2 to 3 minutes until cooked through but still moist inside. Remove from grill and let cool slightly.
  7. Serve: Optionally remove the skin from the salmon fillets before serving. Serve the grilled salmon with the chilled creamy cucumber-dill salad either on top or alongside for a refreshing and balanced meal.

Notes

  • Be patient while grilling the salmon on the first side to develop a good sear and prevent sticking.
  • Scooping out cucumber seeds helps reduce excess moisture and prevents the salad from becoming watery.
  • Chilling the cucumber-dill salad allows the flavors to meld and enhances the creaminess of the dressing.
  • Use a well-oiled grill grate to help prevent the salmon skin from sticking and tearing.
  • You can remove the salmon skin after grilling if preferred or leave it on for extra texture and flavor.

Find it online: https://recipefeastful.com/grilled-salmon-with-creamy-cucumber-dill-salad-recipe/