Jump to Recipe

This Cucumber Dill Salmon is a bright, elegant dish that pairs moist, flaky fish with a crisp, herby cucumber topping. It’s incredibly simple to prepare yet feels impressive, perfect for a quick weeknight dinner or entertaining. The fresh flavors are light and satisfying any time of year.

Why You’ll Love This Cucumber Dill Salmon

Fresh & Light: Cool cucumber and aromatic dill create a vibrant, revitalizing bite.
Textural Contrast: Tender, buttery salmon meets the satisfying crunch of cucumber.
Minimal Fuss: Just 10 minutes of active prep, then the oven does the work.
Wonderfully Versatile: Pairs beautifully with quinoa, potatoes, or a crisp salad.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
1 large cucumber, finely diced
1/2 cup fresh dill, finely chopped
3 tbsp extra virgin olive oil, divided
2 tbsp fresh lemon juice
1 small shallot, minced
1 tsp lemon zest
1/2 tsp sea salt, plus more for seasoning
1/4 tsp freshly cracked black pepper
1/4 tsp garlic powder (optional, for the salmon)

Tools: A sharp chef’s knife, cutting board, medium mixing bowl, baking sheet, and parchment paper.

Notes: Use fresh dill for bright flavor; dried won’t suffice. Choose salmon fillets of similar thickness for even cooking.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	18 g
Carbs:	5 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is a small step with a big impact. A dry surface helps the salmon get a nice sear on the bottom and prevents it from steaming, ensuring a beautifully flaky texture instead of a mushy one.
Don’t skip the lemon zest. The zest holds incredibly potent citrus oils that add a fragrant, sunny brightness to the cucumber-dill relish. It lifts the entire dish and makes the flavors pop in a way that juice alone can’t achieve.
Seed your cucumber if it’s very watery. If you’re using a standard garden cucumber, run a spoon down the center to scoop out the watery seeds. This prevents your lovely relish from becoming a soupy puddle on top of the fish.
Let the salmon come to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing an overcooked exterior and a cold, undercooked center.

How to Make Cucumber Dill Salmon

Step 1: First, preheat your oven to 200°C (400°F). This is the perfect temperature for cooking salmon—hot enough to get a nice cook on the fish quickly, keeping it juicy, but not so hot that it dries out. While the oven heats up, line a baking sheet with parchment paper for easy cleanup. Place your salmon fillets on the prepared sheet and pat them thoroughly dry with a paper towel. Drizzle about one tablespoon of the olive oil over the fillets and season both sides generously with salt, pepper, and that optional garlic powder if you’re using it.

Step 2: Now, let’s make that vibrant cucumber-dill topping. In your medium mixing bowl, combine the finely diced cucumber, chopped fresh dill, minced shallot, lemon juice, lemon zest, and the remaining two tablespoons of olive oil. The trick is to mix it gently but thoroughly, so every ingredient is coated in that lemony, herby dressing. You’ll notice the colors are just gorgeous—all those bright greens and whites. Season the mixture with the 1/2 teaspoon of sea salt and the black pepper. Give it a taste and adjust the seasoning if needed; it should taste bright and a little sharp from the lemon.

Step 3: It’s time to assemble. Divide the cucumber-dill relish evenly among the salmon fillets, piling it high on top and pressing it down gently so it adheres. You want a generous mound on each piece—don’t be shy! The relish will soften slightly in the oven but will retain a wonderful texture. The salmon is now ready for its quick trip to the oven.

Step 4: Carefully place the baking sheet in the preheated oven. The cook time will depend on the thickness of your fillets. For fillets that are about 2.5 cm (1 inch) thick, aim for 12 to 15 minutes. You’ll know it’s done when the salmon is opaque and flakes easily with a fork at its thickest part. The cucumber on top will be warm and slightly softened but still have a pleasant crunch. Be careful not to overcook it, as salmon can go from perfectly moist to dry in a matter of minutes.

Step 5: Once out of the oven, let the salmon rest for just a couple of minutes on the baking sheet. This allows the juices to redistribute throughout the fish, ensuring every single bite is succulent. Serve it immediately while it’s warm. The contrast between the hot, flaky salmon and the cool, crisp relish is part of the magic. The aroma at this point is absolutely intoxicating—savory, lemony, and herby all at once.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; the cucumber topping becomes watery upon thawing.
Reviving: Reheat gently in a 300°F (150°C) oven until just warm to preserve texture.

Serving Suggestions

Complementary Dishes

Lemon Herb Quinoa — The light, fluffy grains absorb the lovely juices from the salmon and relish, making for a complete and satisfying bite that doesn’t overpower the main event.
Roasted Asparagus — A simple side of asparagus with a drizzle of olive oil and salt roasted until tender-crisp adds a wonderful earthy note that complements the dish’s freshness beautifully.
Buttery New Potatoes — For a more comforting meal, these creamy, soft potatoes provide a neutral, starchy base that lets the flavors of the salmon and cucumber-dill topping truly shine.

Drinks

A Crisp Sauvignon Blanc — Its characteristic notes of citrus and grass are a match made in heaven with the dill and lemon in the dish, cleansing the palate between each flavorful bite.
Sparkling Water with Lemon — A non-alcoholic option that adds effervescence and a touch of acidity, which helps to cut through the richness of the salmon and keeps everything feeling light.
A Light Pilsner — The clean, crisp finish of a good pilsner beer offers a refreshing counterpoint to the savory fish and the herbal notes from the fresh dill.

Something Sweet

Lemon Sorbet — This is a fantastic way to end the meal, continuing the citrus theme with a clean, palate-cleansing frostiness that feels incredibly refreshing after the savory main course.
Almond Shortbread Cookies — Their buttery, nutty simplicity and delicate crunch provide a lovely, not-too-sweet contrast to the meal’s fresh and savory profile.
Fresh Berry Salad with Mint — A mix of ripe berries with a hint of mint and a drizzle of honey offers a juicy, vibrant, and healthy finish that feels just right.

Top Mistakes to Avoid

Mistake: Overcooking the salmon. This is the number one way to ruin a beautiful piece of fish. Salmon continues to cook after it comes out of the oven (carryover cooking), so it’s better to pull it out when it’s just slightly under your desired doneness. I’ve messed this up before too, and it’s a sad, dry affair.
Mistake: Using dried dill instead of fresh. Dried dill lacks the vibrant, grassy punch that makes this dish so special. It can taste a bit dusty and muted. If you can’t find fresh dill, fresh parsley or chives would be a better substitute.
Mistake: Not removing excess moisture from the cucumber. A watery cucumber relish will make your beautifully crispy salmon skin soggy and dilute all the lovely, concentrated flavors you’ve worked so hard to build.
Mistake: Skipping the rest time. Letting the salmon sit for a few minutes after baking is crucial. If you cut into it immediately, all those precious juices will run out onto the plate, leaving the fish itself less moist.

Expert Tips

Tip: Add a dollop of Greek yogurt or crème fraîche to the relish. For an even creamier, more decadent topping, fold a couple of tablespoons into the cucumber-dill mixture. It adds a lovely tang and richness that coats the palate beautifully.
Tip: Try grilling the salmon instead. If it’s a nice day, throw the oiled and seasoned fillets directly on a clean, well-oiled grill over medium-high heat. You’ll get fantastic smoky notes that play wonderfully with the fresh relish.
Tip: Make the relish ahead of time. You can prepare the cucumber-dill mixture up to 2 hours in advance and keep it in the fridge. This notonly saves time but also allows the flavors to meld and intensify, making it even more delicious.
Tip: Use the back of your knife to chop dill efficiently. Instead of laboriously chopping, place your chopped dill on the board, place the flat side of your knife on top, and press down and drag. This bruises the herbs slightly, releasing more of their incredible aroma.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, you can. The key is to thaw it properly. Move it from the freezer to the fridge the night before you plan to cook. Never thaw salmon at room temperature or in water, as this can compromise its texture. Once fully thawed, pat it very dry with paper towels before seasoning and cooking. You might find frozen fillets release a bit more water, so that pat-dry step is even more crucial.

How can I tell when the salmon is perfectly cooked?
The most reliable method is to check the internal temperature with an instant-read thermometer. You’re aiming for about 52-54°C (125-130°F) in the thickest part for medium-rare, which will carry over to a perfect medium. If you don’t have a thermometer, look for the flesh to be opaque and to flake apart easily when gently pressed with a fork. It should still look a little glossy in the center when you first take it out.

What can I use if I don’t have shallots?
No problem! A couple of tablespoons of very finely minced red onion is a great substitute. It has a similar mild sharpness and a touch of sweetness. If you only have yellow onion, use about one tablespoon, minced super fine, as its flavor is much stronger. You could even use the white parts of a green onion in a pinch.

Is it okay to eat the salmon skin?
It is perfectly safe and, when cooked properly, deliciously crispy! If you enjoy the texture, feel free to eat it. To ensure it gets crispy, make sure you pat the skin side completely dry before adding oil and placing it skin-side down on the baking sheet. The high heat of the oven will render the fat and crisp it up nicely.

Can I prepare this dish ahead of time for a dinner party?
You can do most of the prep ahead to make your life easier. The cucumber-dill relish can be made up to 2 hours in advance and stored in the fridge. You can also pat the salmon dry, place it on the baking sheet, and keep it covered in the fridge for a few hours. But for the best texture, assemble and bake the dish just before you’re ready to serve, as the relish can make the top of the salmon a bit wet if it sits for too long.

Cucumber Dill Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 30 minutes

Dark Mode

Keep Screen On

Make this easy Cucumber Dill Salmon recipe for a fresh, elegant meal in 30 minutes. Perfect for a healthy weeknight dinner. Get the recipe now!

Ingredients

For the salmon and relish:

4 salmon fillets (about 150-180 g each, skin-on or skinless)
1 large cucumber (finely diced)
1/2 cup fresh dill (finely chopped)
3 tbsp extra virgin olive oil (divided)
2 tbsp fresh lemon juice
1 small shallot (minced)
1 tsp lemon zest
1/2 tsp sea salt (plus more for seasoning)
1/4 tsp freshly cracked black pepper
1/4 tsp garlic powder (optional, for the salmon)

Instructions

01
First, preheat your oven to 200°C (400°F). This is the perfect temperature for cooking salmon—hot enough to get a nice cook on the fish quickly, keeping it juicy, but not so hot that it dries out. While the oven heats up, line a baking sheet with parchment paper for easy cleanup. Place your salmon fillets on the prepared sheet and pat them thoroughly dry with a paper towel. Drizzle about one tablespoon of the olive oil over the fillets and season both sides generously with salt, pepper, and that optional garlic powder if you’re using it.
02
Now, let’s make that vibrant cucumber-dill topping. In your medium mixing bowl, combine the finely diced cucumber, chopped fresh dill, minced shallot, lemon juice, lemon zest, and the remaining two tablespoons of olive oil. The trick is to mix it gently but thoroughly, so every ingredient is coated in that lemony, herby dressing. You’ll notice the colors are just gorgeous—all those bright greens and whites. Season the mixture with the 1/2 teaspoon of sea salt and the black pepper. Give it a taste and adjust the seasoning if needed; it should taste bright and a little sharp from the lemon.
03
It’s time to assemble. Divide the cucumber-dill relish evenly among the salmon fillets, piling it high on top and pressing it down gently so it adheres. You want a generous mound on each piece—don’t be shy! The relish will soften slightly in the oven but will retain a wonderful texture. The salmon is now ready for its quick trip to the oven.
04
Carefully place the baking sheet in the preheated oven. The cook time will depend on the thickness of your fillets. For fillets that are about 2.5 cm (1 inch) thick, aim for 12 to 15 minutes. You’ll know it’s done when the salmon is opaque and flakes easily with a fork at its thickest part. The cucumber on top will be warm and slightly softened but still have a pleasant crunch. Be careful not to overcook it, as salmon can go from perfectly moist to dry in a matter of minutes.
05
Once out of the oven, let the salmon rest for just a couple of minutes on the baking sheet. This allows the juices to redistribute throughout the fish, ensuring every single bite is succulent. Serve it immediately while it’s warm. The contrast between the hot, flaky salmon and the cool, crisp relish is part of the magic. The aroma at this point is absolutely intoxicating—savory, lemony, and herby all at once.