A Delicious Cucumber Salad With Cooked Salmon

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dilly salmon salad

This light and zesty cucumber salad, spiked with lemon and dill, is a great way to use up that leftover salmon you poached or grilled. Serve it for a light lunch, or for dinner in summer when it’s simply too hot to cook.

Recipe card & instructions updated 3/16/22.

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I do not love leftover fish. At all. In fact, it completely freaks me out. I don’t really know what my deal is, but perhaps it’s because I’m a late-in-life seafood lover. Growing up my mom never made it (allergies), so I didn’t realize I even liked fish until I was a young adult. Even then, I was the kind of person who didn’t like fishy fish.

Eventually, as my tastes evolved, I graduated to more complicated fishes…even sushi and oysters. But leftover fish of any sort was usually tossed out, unless my husband ate it.

I made a poached salmon fillet the other day, and we had plenty leftover. Of course I saved it, thinking I would toss it out in a day or two. But lunch arrived, and there was no other food in the house. In a moment of inspiration (or desperation…depending on how you look at it), I decided to treat it like a can of tuna, and dress it up. I scooped it onto sliced toasted bread, and also cucumber rounds for good measure.


It was delicious. I can imagine serving something like this for brunch, or even dinner on a night when it’s just too hot to cook. The dillyness, and of course the open faced sandwich (or Smorrebord) brought me right back to my Scandinavian roots. I can imagine making poached salmon again, for the express purpose of making this salad. Hope you love it too!

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Dilly Salmon Salad on Cucumber Rounds

Dilly Salmon Salad on Cucumber Rounds

Alison Needham
This light and zesty salmon salad, spiked with lemon and dill, is a great way to use up that leftover salmon you poached or grilled. Serve it for a light lunch, or for dinner in summer when it’s simply too hot to cook.
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Salad
Cuisine American
Servings 4 servings
Calories 248 kcal



  • Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
  • Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
  • Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.


Calories: 248kcalCarbohydrates: 17gProtein: 9gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 223mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 232IUVitamin C: 4mgCalcium: 59mgIron: 1mg
Keyword salmon salad
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  1. Wow! I am not a lover of salmon. I really want to like it as it looks so pretty–especially when grilled. (I always want it to taste like swordfish.) So, now I’m thinking…maybe I just need to treat it like canned tuna and make a salad? In my mind, I think I could possibly get over the texture and taste thing with a nicely seasoned mayonnaise. Thank you for sharing and happy first day of summer, girlfriend! xo

    1. It is a very strongly flavored fish, for sure. Lots of lemon and mayo make it better…that is if you love mayo. 😉 Happy summer! xo

  2. This sounds really good!! Going to try it out tomorrow! Thanks for sharing. 🙂

    1. They would be – and yes, I agree. It’s nice to have cold appetizers, especially in summer.

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