Grilled Lemon-Dill Salmon with Cucumber Salad

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

Flaky salmon fillets seared with lemon and dill, served over a crisp cucumber salad with fresh herbs. This american-inspired salads ready in about 25 minutes pairs salmon fillets, lemon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 10 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 2 tbsp olive oil, lemon zest and juice from 1 lemon, 2 tbsp chopped fresh dill, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Brush half the mixture over salmon fillets.
  2. Step 2: Heat grill to medium-high. Place salmon skin-side down and cook for 6 minutes. Flip and cook 4 minutes more until opaque and flakes easily.
  3. Step 3: Dice 1 medium cucumber, halve 1 cup cherry tomatoes, and thinly slice 1/4 cup red onion. Toss with remaining herb mixture and 1 tbsp chopped fresh dill. Serve salmon over salad.

Frequently asked questions

How long does Grilled Lemon-Dill Salmon with Cucumber Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Grilled Lemon-Dill Salmon with Cucumber Salad?

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 Grilled Lemon-Dill Salmon with Cucumber Salad?

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 Grilled Lemon-Dill Salmon with Cucumber Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Grilled Lemon-Dill Salmon with Cucumber Salad?

American salads 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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