Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A refreshing salad featuring cold-smoked salmon paired with tangy pickled cucumbers and fresh dill for a light, satisfying dish. This Mediterranean-inspired seafood recipe, ready in about 10 minutes, pairs cold-smoked salmon, English cucumber, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz, sliced cold-smoked salmon
• 1 medium, thinly sliced English cucumber
• 1/4 cup white vinegar
• 1/4 cup water
• 2 tsp sugar
• 1/2 tsp salt
• 2 tbsp chopped fresh dill
• 1/4 small, thinly sliced red onion
• 4 cups mixed salad greens
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, combine 1/4 cup white vinegar, 1/4 cup water, 2 tsp sugar, and 1/2 tsp salt; stir until sugar dissolves.
2. Step 2: Add 1 medium thinly sliced English cucumber and 1/4 small thinly sliced red onion to the vinegar mixture; let pickle for 20 minutes.
3. Step 3: In a large bowl, toss 4 cups mixed salad greens with 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, and 1/4 tsp black pepper.
4. Step 4: Arrange 6 oz sliced cold-smoked salmon atop the salad, top with pickled cucumbers and onions along with 2 tbsp chopped fresh dill.
5. Step 5: Serve immediately for a light, bright flavor contrast.