Grilled Salmon with Cucumber Salad
Dinners + Mains

Grilled Salmon with Cucumber Salad

Skip to the recipe

Filled with healthy fats and fresh ingredients, this dish will leave you feeling satisfied and nourished and ready to embrace your weekend warrior.

Recipe from Dr. Hyman

Visit Site

Grilled Salmon with Cucumber Salad
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 15 m
  • Total: 25 m
  • Servings:


  • 1/4 cup apple cider vinegar
  • 1 tbsp caraway seeds
  • 1 tbsp yellow mustard seeds
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 large cucumbers seedless, thinly sliced
  • 4 salmon fillets boneless, skin-on
  • 5 1/2 oz baby arugula
  • 1 Belgian endive thinly sliced
  • 1/2 cup dill fresh, chopped, plus more for garnish
  • 1 tbsp almond oil or extra-virgin olive oil
  • 1 lemon juice and zest


  1. Combine the vinegar, caraway seeds, mustard seeds, 1⁄2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.
  2. Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Sprinkle the flesh side of the salmon fillets with 1⁄4 teaspoon each of the salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout, about 4 more minutes.
  3. While the salmon cooks, toss the arugula, endive, dill and oil with the cucumber mixture.
  4. Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice and dill. Serve immediately.
Share this article with a friend
More recipes you might enjoy...More Recipes