Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad featuring cold-smoked salmon paired with tangy pickled cucumbers and fresh dill for a light, satisfying dish. This mediterranean-inspired seafood 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.

Prep: 10 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold-Smoked Salmon Salad with Pickled Cucumbers and Dill?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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