Is it spring yet! I hope it is where you are. New York is still quite cold, although beautifully sunny, which inspired me to share my recipe for Cucumber Salmon Salad with you.

Cucumber Salmon Salad is delicious. It’s a great brunch dish and ideal for those who do not eat eggs or meat. Serve with a pitcher of sangria and a smile.


Cucumber Salmon Salad by Diverse Dinners


I love this dish, it’s super easy to make and flippin tasty. The only drawback to this meal is that it cannot be stored for another day. Cucumber is a vegetable that should be peeled, sliced and then eaten immediately. Therefore, this meal in a bowl should be eaten as soon as it is served.

All you need to create this Cucumber Salmon Salad is three cucumbers, two baked salmon fillets, red onions, dill and a light creme fraiche dressing. The cucumbers and onions are sliced, the salmon is flaked, mixed with dill and then the dressing and, et voila! Your meal is ready to serve.


Cucumber Salmon Salad by Diverse Dinners


Cucumber Salmon Salad is a great picnic dish too. We know that it is easy to create, but it is also easy to store and transport, which make it the ideal picnic dish – right? But don’t forget, this dish should be made the day of your event.

I’m attending PopUp Dinner Brooklyn in June, and I think this dish might make it on the menu.

The PopUp Dinner Brooklyn is the brainchild of Handmade Events. Handmade Events, organize popup dinners in Sonoma, Minneapolis, San Francisco, Los Angeles, Brooklyn and Governor’s Island. They provide an outdoor venue, which is kept secret until close to the event date, and the tables and chairs – that’s it! The rest is up to you. I attended PopUp Dinner Brooklyn last year, and it was a whole bunch of fun. Click here to read my blog post.

If you’re planning a picnic or a brunch party, I highly recommend Cucumber Salmon Salad. It rates high on the taste scale, and adds a little sophistication to a menu.




205 cal


16 g


10 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Cucumber Salmon Salad

20 minPrep Time

15 minCook Time

35 minTotal Time

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  • 2 x 6oz-8oz salmon fillets (center cuts)
  • Salt and pepper
  • 3/4 cup creme fraiche
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 tsp fresh ground black pepper
  • Pinch salt
  • 3 greenhouse cucumbers
  • 1/2 cup red onions (sliced thin)
  • 1 tbsp fresh dill (chopped fine)
  • Dill sprigs for garnish
  • Equipment & Utensils
  • Baking tray or dish
  • Aluminum foil
  • Y Peeler
  • Large mixing bowl
  • Serving bowl


  1. Season salmon fillets with salt and pepper.
  2. Place salmon in a deep baking tray or baking dish, cover with aluminum foil and place in oven at 385
  3. Cook salmon to at least medium, but no more than medium well, and remove from the oven and set aside to cool.
  4. Place creme fraiche, vinegar, olive oil, black pepper and a pinch of salt, in a bowl or jug and whisk until completely combined, then set aside.
  5. Wash cucumbers thoroughly and then with a Y peeler, cut cucumber into long thin strips.
  6. Separate cucumber strips into two piles and then cut away the seeds of one pile, leaving the other pile in tact.
  7. With a fork or with your hands, break up the salmon into flakes, and place in a large mixing bowl.
  8. Add the cucumber, onion and dill, and toss.
  9. Pour in the dressing and then carefully combine until all the ingredients are coated.
  10. Transfer to a serving bowl and garnish with a couple of sprigs of dill.
  11. Serve immediately.


When serving at a picnic, I prefer to add the dressing later - when it's time to eat